Frequently it has been said that the potato competes with bread as the staff of life, because its use is almost universal. There are more than thirty-five varieties of potato and although it is affected by soil and climate, the sandy soil necessary for its successful growth is found in almost every country.
The housewife should understand its food value. The average a.n.a.lysis of the white potato is as follows:
Sixty-two per cent. water, 2 per cent. protein, 1 per cent. fat, 4 per cent. carbohydrates (starch and sugar), 20 per cent. waste and 1 per cent. mineral ash.
The proportion of water found in the potato depends largely upon the soil in which it is grown. The small protein content is offset by its large carbohydrates (starch and sugar) content.
POTATO CAKES
Cook three large potatoes and then peel and mash fine. Measure and place two cups of mashed potatoes in a mixing bowl and add
Two cups of flour, One teaspoon of salt, Four teaspoons of baking powder, One egg, Four tablespoons of milk.
Mix to a smooth dough and then roll out one-half inch thick and cut and brush the tops with milk. Bake in a hot oven for eighteen minutes.
POTATO DISHES
One of the best forms of serving this tuber is to roast the potato in the ashes. Few will realize how delicious it can be. Wrap the potato in wax paper and then cover with coals and roast about one hour.
Next to this method comes the baked potato. Wash and dry medium-sized potatoes and then rub well with shortening and place in the oven and bake for thirty-five minutes for small potatoes and fifty minutes to one hour for large ones. Greasing the potato well before baking prevents a hard crust from forming and permits the entire contents of the mealy sack to be eaten. Boiling potatoes in their jackets causes the potato to lose about 2 per cent. of its nutritive value, while peeling before cooking causes a loss of 14 per cent. If necessary to peel, use a sharp knife and removed the very thinnest portion of the skin; sc.r.a.ping new potatoes is better than peeling them.
O"BRIEN POTATOES
Pare and then cut in thin slices five potatoes that have been boiled in their jackets. Mince sufficient onions, fine, to measure three-quarters of a cup. Chop fine two green peppers. Parboil onions and peppers until tender and then drain well. Now heat three tablespoons of shortening in a frying pan until very hot and then add the potatoes and let brown. Fold over and brown again. Keep turning over until the potatoes are well browned and then add the prepared onions and peppers. Cook slowly for five minutes and then turn on a hot platter and garnish with finely chopped parsley.
BOILED POTATOES
To cook potatoes, either in jackets or pared: Cover with boiling water, cook until tender. Season; now cover closely with clean cloth to absorb moisture and the potato will be mealy.
GRILLED POTATOES
Wash and pare large old potatoes and then cut into thin slices, cutting the full width of the potato. This means that you are to cut a thin slice of raw potato that will cover your hand. Place on a shallow baking dish and brush with shortening. Place in the broiler and broil until nicely browned, then place in the oven for five minutes.
MOUNTAIN b.u.t.tERMILK RYE m.u.f.fINS
Place in a mixing bowl
One and one-half cups of b.u.t.termilk, One teaspoon of baking soda, Four tablespoons of shortening, Six tablespoons of syrup, One egg.
Beat to mix and then add
Two and one-half cups of rye flour, One teaspoon of baking powder.
Beat to thoroughly mix and then pour into well-greased and floured m.u.f.fin pans, and bake for thirty minutes in a moderate oven. When cold the m.u.f.fins that are left over may be split and toasted and then spread with mountain sweet-spiced jam.
IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS
Much sickness that is described as ptomaine poisoning is usually caused by carelessness. If for any reason meat must be kept several days after it is purchased, it may be cared for in the following manner:
Place
Three-quarters cup of salt in a saucepan
And add
Three and one-half cups of water, One bay leaf, One-half teaspoon of saltpeter.
Bring to a boil and cool. Place the meat in a china bowl or a wooden bucket and pour the brine over it. Now place a plate on top of the meat and weigh down with an old flatiron and heavy stone. Turn the meat every other day.
This meat will keep for one week. This method is suitable for mutton, beef or pork. For lamb or chicken place in a saucepan and add
One-half carrot, One onion, Sufficient boiling water to partially cover same.
Cook, keeping pan closely covered, for ten minutes to the pound. Cool before placing in the ice box. If it is necessary to keep the meat only until the next day, mince fine two onions and add
Four tablespoons of salt, One tablespoon of pepper.
Mix thoroughly and then rub the meat thoroughly with this mixture.
Meat may be kept in the ordinary ice box that holds seventy-five pounds of ice for two days in the hottest weather in the following manner: Wipe the meat with a dry cloth and cover with a wax or parchment paper, and then hang from a hook in the lower part of the refrigerator, directly under the ice chamber if possible. The hooks are shaped like the letter S, sharply pointed at both ends and they may be purchased or made by any hardware dealer.
Meat allowed to lie on a platter soon loses its nutritious qualities with the escaping of the juices.
FILLET OF BEEF
Have the butcher trim the fillet into shape and then lard it with salt pork. Dust lightly with flour and then place on a rack in the roasting pan and place in a hot oven, basting every ten minutes. Cook, allowing the meat one-half hour to become thoroughly heated and to start cooking; then allow twelve minutes for every pound. This cut is the choicest of the entire cattle and is without a single ounce of waste.
It is delicious either hot or cold.
WELSH CHEESE PUDDING
Five ounces of grated cheese, One cup of bread crumbs, One cup of flour, One and one-half teaspoons of salt, One teaspoon of white pepper, One teaspoon of paprika, One tablespoon of Worcestershire sauce, One tablespoon of baking powder, Four tablespoons of grated onions, One egg, One cup of milk.
Beat to thoroughly mix and then pour in moulds or prepared pudding cloth and boil for one and three-quarters hours. Serve either hot or cold. To serve hot, use the following sauce:
Place in a saucepan
One cup of milk, Two tablespoons of cornstarch.
Dissolve the starch in the milk and bring to a boil. Cook for five minutes and then add