LETTER ON POTATOES

You are to have a lesson on the potato. This, you know, is the most common vegetable used in every family, therefore it is desir- able to know something about its history, and the most appetizing and nutritious way of cooking it. Sir Walter Raleigh, one of the early explorers of this country, finding the potato, and realizing its value, tried to persuade people to cultivate it. Most people are very slow to try new things, so it was a long time before it came into common use.

It is said that Sir Walter Raleigh, at a court reception, wore a potato blossom in his button-hole, so as to call the attention of the company to the subject, and to secure their help in introducing it into England.

We are to have potatoes prepared in four ways, and I wish you each to learn all of these ways. So you must give attention to the different receipts, which are in plain sight for you to apply.

Those which you try here yourselves you will know how to do ; you can also learn a little by seeing how the others prepare their part of the lesson.

It takes a great deal of practice to make a good cook, so you will have to try all the plans we give you in your homes, and if you do not succeed at first, do not be discouraged, but try again. I am very sure these lessons will be useful to you. Cooks are very necessary people, for one cannot have a very comfortable home who does not know how to make nice and inviting dishes.

People's tastes may vary in regard to cooking potatoes. Most persons in this country like them dry and mealy, like a ball of starch. The Irish think them best when boiled to leave their hearts a little hard — with a bone in it, they say.

The French use potatoes a great deal, but hardly ever have them plain boiled, but dress them in various ways.

The Germans like them as a salad.

Potatoes consist of about one-fifth starch, four-fifths water, gum,

8 LESSON SECOND.

and other substances. They contain very httle of the phosphates, which form a large part of the bones of the body.

The Irish supply this want by using a great deal of skim-milk and buttermilk with their potatoes. When people depend upon one kind of food, it is very important that it should do all that is needed to strengthen every part of the body ; but we use a good many things besides potatoes.

I am anxious to have you learn all that you can about cooking the common dishes used in a family. There is no other vegetable you can cook in such a variety of ways as the potato. Since you cannot always judge how much will be eaten, and since nothing which is good should be wasted, I shall, after a while, give you a lesson on warmed-over potatoes.

When a dish is poor, a woman should know why it is so.

Boiled potatoes will be dark and waxy if after they are cooked they are allowed to remain in a covered kettle or dish, for the steam will return into the potato and bring about this condition. They will be floury and white if, after the moment they are cooked, all the water is drained off and the kettle is covered with a clean towel, through which the steam escapes.

Mashed potatoes will be hard and sticky and heavy if you turn cold milk upon them while they are steaming hot, but by adding scalding milk, and beating them thoroughly, they will be light and feathery. Until served, they should be covered close with a napkin.

Fried potatoes will be soaked and leathery if the fat is not hot enough, and if they are not well drained when taken out.

Later on in the lesson, one of the teachers will ask you a few questions about what I have told you, but now we will go at once to work, remembering all we taught in the last lesson.

QUESTIONS.

Qztestion. Which is the most coTnmon vegetable used f

Answer, Potato.

Q. Of what is it mostly formed ?

A. Of starch.

Q. What is the simplest way of cooking it ?

A. Boiling.

Q. How long does it take f

A. Thirty minutes from the beginning of boiling.

Q. What part is thrown away ?

A. The skin.

Q. What effect does soaking in water have upon them ?

A. It swells them, and also freshens them.

Q. How can boiled potatoes wait without harm?

A. Covered with a thin towel.

Q. How should they be served whole ?

A. Laid in a dish on a napkin, and covered with the fringed corners.

Q. How do you know when an oven is hot?

A. When the oven door hisses, or flour will brown in five minutes.

Q. How do you know when water boils in a kettle f

A. When the steam puffs out of the spout.

Q. How do yoti know when water boils in a saucepan f

A. When it bubbles all over.

Q. How do you know when fat is hot enough to boil in ?

A. When the smoke rises from the centre.

Q. Which is hottest when it boils, water or fat?

Q. What must you remember in stewing with milk ?

A. That it burns easily.

Q. How long mzist potatoes bake f

A. About 45 minutes — a medium-sized potato in an ordinary oven.

40 LESSON SECOND.

Q. How long will it take to fry potatoes ?

A. Ten minutes, watching all the time.

Q. How long does it take to stew potatoes ?

A. About 30 minutes for uncooked potatoes.

Q. When do you salt boiled potatoes ?

A. When you start to boil them.

Q. How much salt ?

A. About half a table-spoonful to a quart of water.