* of obtaining all available nourishment from fcods, and prepare every dish with that in view.
Instructions in good methods of cooking are given jin these leaflets. It may be. however, that you have
not all the materials mentioned, and that you have to work with very few pots and pans. Well, that is
w si ere your cleverness will come in. You must “Make do” with what you have, and when you once know
t anti simplify recipes to suit your own requirements.
The shortage o. potatoes in the Spring of 1917 made UP all realise how dependent we have become upon potatoes as
food ; it led to great activity on ail hands to place more lai d under cultivation of this most useful vegetable. Now the
value of fhe nofnfo lime rhiafin :» *. . • . , ,, , , . r
its mineral salts, and also in the fact that it provides bulk ;
es to certain ways of cooking potatoes which deprive them
value of the potato lies chiefly in the starch it contains, ir
but unfortunately we, as a nation, have accustomed oursel
of a great deal of their flavour and nourishing value.
When potatoes are peeled and then cooked in boiling w!ater most of the flesh=forming nourishment passes into the
vatei, and is iost when the water is thrown away. A welUknown authority on Food, Dr. Robt. Hutchinson, estimates
that in a bushel of potatoes the loss of nourishing value When the potatoes are cooked in this wav is nearly equal to
1 lb. of beefsteak.
WHY BUY POTATOES ONLY TO WASTE THEM?
matter of practical experience. 7 (bs. of potatoes
This surely is a saving worth
they may be peeled thinly after
A far better way is to steam potatoes in their skins, when, as a
base been found to da the work of 8 lbs., besides retaining; all the delicious flavour,
making. O. course, the potatoes must be well washed and scrubbed before cooking;
cooking and before sending to table; this is a matter of taste.
Even if you ai e going to have mashed potatoes, steam .them in their skins before mashing, the flavour is ail the
pr. A tin cfoamuM Fn £Z4- ^ I, .. .
® ® jfuidiucs., steam .mem :n tneir sicins oeiure masmng, me nav<
better. A tin steamer to fit the saucepan is inexpensive, aid you will save its cost over and over again.
i n <
Till.
potatoes-served a-s a -vEurriYnEE. r — mw 'pamrogg
Hints for Catering. — In preparing potatoes for
ive as a vegetable, generally allow two good-sized
potatoes for each person : choose potatoes of equal
size, otherwise when cooking, some will be over-
cooked and others undercooked.
Polaloes Steamed in theirSkins.— Prepare asauce-
pan of boiling- water with steamer attached. Clean
wash and scrub the potatoes well, put them
into the steamer and cook for about half-an-hour,
01 until the potatoes are soft, when pierced with a
skewer, I, amove the steamer from the pan shake
it until the potatoes are dry ; serve either in their
■skms or in a hot vegetable dish ; or, if preferred,
they may be peeled before serving.
Baked Potatoes, No. 1. — Wash and scrub the
potatoes well, then dry and place them in a bokiim
tin, and bake in a moderate oven about 1 1 to
~ Hours, according to size. Too fierce a heat will
cause the potatoes to shrivel. Potatoes are im-
proved by being steamed for about 20 minutes
betoi e baking. Large potatoes are best for bakiug.
✪ Mashed Potatoes
Page 100 · 4 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
* of obtaining all available nourishment from fcods, and prepare every dish with that in view.
Instructions in good methods of cooking are given jin these leaflets. It may be. however, that you have
not all the materials mentioned, and that you have to work with very few pots and pans. Well, that is
w si ere your cleverness will come in. You must “Make do” with what you have, and when you once know
t anti simplify recipes to suit your own requirements.
The shortage o. potatoes in the Spring of 1917 made UP all realise how dependent we have become upon potatoes as
food ; it led to great activity on ail hands to place more lai d under cultivation of this most useful vegetable. Now the
value of fhe nofnfo lime rhiafin :» *. . • . , ,, , , . r
its mineral salts, and also in the fact that it provides bulk ;
es to certain ways of cooking potatoes which deprive them
value of the potato lies chiefly in the starch it contains, ir
but unfortunately we, as a nation, have accustomed oursel
of a great deal of their flavour and nourishing value.
When potatoes are peeled and then cooked in boiling w!ater most of the flesh=forming nourishment passes into the
vatei, and is iost when the water is thrown away. A welUknown authority on Food, Dr. Robt. Hutchinson, estimates
that in a bushel of potatoes the loss of nourishing value When the potatoes are cooked in this wav is nearly equal to
1 lb. of beefsteak.
WHY BUY POTATOES ONLY TO WASTE THEM?
matter of practical experience. 7 (bs. of potatoes
This surely is a saving worth
they may be peeled thinly after
A far better way is to steam potatoes in their skins, when, as a
base been found to da the work of 8 lbs., besides retaining; all the delicious flavour,
making. O. course, the potatoes must be well washed and scrubbed before cooking;
cooking and before sending to table; this is a matter of taste.
Even if you ai e going to have mashed potatoes, steam .them in their skins before mashing, the flavour is ail the
pr. A tin cfoamuM Fn £Z4- ^ I, .. .
® ® jfuidiucs., steam .mem :n tneir sicins oeiure masmng, me nav<
better. A tin steamer to fit the saucepan is inexpensive, aid you will save its cost over and over again.
i n <
Till.
potatoes-served a-s a -vEurriYnEE. r — mw 'pamrogg
Hints for Catering. — In preparing potatoes for
ive as a vegetable, generally allow two good-sized
potatoes for each person : choose potatoes of equal
size, otherwise when cooking, some will be over-
cooked and others undercooked.
Polaloes Steamed in theirSkins.— Prepare asauce-
pan of boiling- water with steamer attached. Clean
wash and scrub the potatoes well, put them
into the steamer and cook for about half-an-hour,
01 until the potatoes are soft, when pierced with a
skewer, I, amove the steamer from the pan shake
it until the potatoes are dry ; serve either in their
■skms or in a hot vegetable dish ; or, if preferred,
they may be peeled before serving.
Baked Potatoes, No. 1. — Wash and scrub the
potatoes well, then dry and place them in a bokiim
tin, and bake in a moderate oven about 1 1 to
~ Hours, according to size. Too fierce a heat will
cause the potatoes to shrivel. Potatoes are im-
proved by being steamed for about 20 minutes
betoi e baking. Large potatoes are best for bakiug.