METHODS OF MANUFACTURING POTATO CHIPS. 



13 



variety not adapted for making into chips. (2) Improper washing 

 of the sliced potatoes. Some factories do not recognize the impor- 

 tance of removing a maximum amount of starch. The result is a 

 tough instead of a crisp chip. (3) Using the oil at too low a tem- 

 perature and not renewing it frequently enough. When the oil is 

 not hot enough the chips absorb too much grease, and when it is 

 too old they have a burned or spoiled flavor and turn rancid quickly. 

 Chips fried in fresh sweet oil should keep sweet for weeks unless 



Via. 10. Hand-power vegetable elicer purchased at the beginning of the 1916 season, 



subjected to very high temperatures and should permit long-distance 

 shipment. 



SCORE CARD USED IN THESE TESTS. 



The form of the score card used in keeping ;i record of each lot of 

 potato chips is shown here. The markings were all numerical, with 

 the exception of the two subdivisions, "shape™ and "desirability," 

 under "tubers." Shape might be designated either by :• descriptive 

 term, such as flat, round, oval, etc., or by a pencil sketch. Symbolic 

 markings, with the following divisions very good, good, medium, 



poor, and very pool- indicated the desirability of each lot, as shown 



