Potato patch

“ For this reason scientific directors bid us beware of the water in which potatoes are boiled,—into which, it appears, the evil principle is drawn off; and they caution us not to shred them into stews without previously suffering the slices to lie for an hour or so in salt and water. These cautions are worth attention.
The most usual modes of preparing the potato for the table are by roasting or boiling. These processes are so simple that it is commonly supposed every cook understands them without special directions; and yet there is scarcely an uninstructed cook who can boil or roast a potato. ”

“ They can be baked in drippings, without meat, and also without being parboiled.
Kentucky potatoes are potatoes pared, sliced, put in layers in a baking dish, moistened with milk, seasoned with salt, pepper, etc., and baked in a quick oven. If they are moistened with broth or other liquid, and the seasoning varied somewhat, each variation will produce a slightly different dish, and each can, without impropriety, be named after one of the different States of the Union.
Boiled Potatoes.—Very few people know how to boil a potato so it will be dry, mealy and fine flavored. ”

“ Many people prefer new potatoes plainly boiled, for the young, immature vegetable is of so watery a nature that unless the moisture be dispersed by rapid boiling, the potato is too wet and waxy to be palatable. For this reason, new potatoes cooked by steam or in a conservative boilerette are seldom liked, and paper-bagged new potatoes are open to the same objection. It is a different matter, however, with old potatoes, which, when cooked in a paper bag, are very generally liked, and several excellent and proved recipes for cooking old potatoes in paper bags are given further on. ”

“ The best part of a potato, or the most nutritious, is next to the skin, therefore they should be pared very thinly, if at all; then, if old, the cores should be cut out, thrown into cold water salted a little, and boiled until soft enough for a fork to pierce through easily; drain immediately, and replace the kettle on the fire with the cover partly removed, until they are completely dried. New potatoes should be put into boiling water, and when partly done salted a little. They should be prepared just in time for cooking by scraping off the thin outside skin. ”

“ They should be kept in the dark and covered so that frost cannot reach them. Every week until new potatoes come in, the old ones grow dearer, and it is more difficult to get them good. A rough skin is said to indicate a mealy potato, and a smooth skin a waxy one; but that is not a sure guide, and the best way is to boil a sample and watch the result. There are few potatoes that cannot be made good by appropriate cooking, but some are good anyhow. ”

“ Steamed potatoes probably lose less of their potash juices than when boiled; but this is uncertain, as the modicum of distilled water condensed upon the potato and continually renewed may wash away as much as the larger quantity of hard water in which the boiled potato is immersed.
Those who eat an abundance of fruit, of raw salads, and other vegetables supplying a sufficiency of potash to the blood, may peel and boil their potatoes; but the poor Irish peasant, who depends upon the potato for all his sustenance, requires that they shall supply him with potash. ”

“ There is no objection to mashing potatoes and adding milk, cream or butter, provided they are thoroughly masticated when eaten. If the potatoes are mashed, this should be so thoroughly done that not a lump is to be found.
Potatoes cooked in grease are an abomination. The grease ruins a part of the potato and makes the rest more difficult to digest. Potato chips, French fried potatoes and German fried potatoes are too hard to digest for people who live mostly indoors. They should be used very seldom. ”

“ Often toward the end of the year when one’s potatoes run large and we are anxious to give a dish a dainty appearance we find that the large potato served whole looks clumsy. If the potatoes are carefully peeled and any unsightly blemishes are removed such as the eye or as so often happens there are bluey patches due to a bruise perhaps on the potatoes otherwise perfectly sound, the following hint may be found both useful and economical. ”

“ A few hours' strong sunshine will ruin the best potato ever grown. Light changes the natural color to green, and renders the potato so bitter and unpalatable as to be wholly unfit to eat.
Owing to the inconsiderate way in which potatoes are often dug, and the light to which they are exposed while being transported to and while in market, the denizens of our cities seldom, if ever, taste this vegetable in its greatest excellence. ”

“ What would you think of the potato puff Norah makes out of left-over mashed potato?"
"Just the thing. I wouldn't have to boil the potatoes and peel them and mash them. Left-overs are always so convenient!"
"Then we must be sure to have mashed potato for dinner the night before the party, or there won't be any left over," said Mrs. Blair, laughing. "Now, write down this receipt; [Pg 198] only remember I am making it small for you; for the family you must take two cups or more of potato, and one egg."
POTATO PUFF
Mix the potato with the milk and salt and heat it, beating it well. ”

“ As the basis for them, color potato paste green, by the use of green coloring paste, of the harmless vegetable sort, and flavor fairly strongly with peppermint. Roll the paste thin, cut out the leaves, using the point of a knife or a tin cutter, and model the veins. A small, blunt, wooden tool,—even a clean orange stick will do—should be used to make the depressions that are the veins. After the leaves have dried on waxed paper, dip into a crystal cooked to two hundred and twenty-five degrees. Drain them on a wire rack and dust them evenly with granulated sugar. ”

“ It requires a little plane, or potato or cabbage cutter, to cut these potatoes. Two or three fine, large potatoes (ripe new ones are preferable) are selected and pared. They are cut, by rubbing them over the plane, into slices as thin or thinner than a wafer. These are placed for a few moments in ice, or very cold water, to become chilled. Boiling lard is now tested, to see if it is of the proper temperature. The slices must color quickly; but the fat must not be so hot as to give them a dark color.
Place a salt-box on the hearth; also a dish to receive the cooked potatoes at the side ”

“ Instead of slicing or dicing cold boiled potatoes (in the usual manner) to be fried, if they be cut in lengthwise sections like an orange (one potato should make about 8 pieces) and fried quickly in enough hot fat to prevent burning, they can scarcely be distinguished from raw potatoes cut in the same manner and fried in deep fat, and are much easier to prepare. They should be served at once.
Another manner of preparing potatoes is to slice raw potatoes as thinly as possible on a "slaw-cutter," place in a fry-pan with a couple of tablespoonfuls of a mixture of butter and sweet drippings. ”

“ When they are pared, they should be baked in a dish, and oil of some kind added, to prevent their outsides from becoming burned.
MASHED POTATOES
Pare and boil or steam six or eight large potatoes. If boiled, drain when tender, and let set in the kettle for a few minutes, keeping them covered, shaking the kettle occasionally to prevent scorching. Mash with a wire potato masher, or, if convenient, press through a colander; add salt, a lump of butter, and sufficient hot milk to moisten thoroughly. Whip with the batter whip, or wooden spoon, until light and fluffy. ”

“ The mashed potatoes left from dinner can be worked up with a little cream and molded into small round cakes, to be fried brown next morning.
CREAMED POTATOES
Often in buying potatoes one finds a quantity of little ones usually considered "too small to be bothered with." They seem hardly worth peeling, but if scrubbed clean and boiled as directed the skins can be removed quickly when they are tender. Then if a white sauce is made, these little potato balls can be dropped in and served garnished with finely chopped parsley on top. ”

“ Since her adventure at the Susan house, Grandma Padgett had taken care to put provisions in the carriage pockets. Then aunt Corinne, assisted by her nephew, got potatoes from the sack, wrapped them in wet wads of paper, and roasted them in the ashes. A potato so roasted may be served up with a scorched and hardened shell, but its heart is perfumed by all the odors of the woods. It tastes better than any other potato, and while the butter melts through it you wonder that people do not fire whole fields and bake the crop in hot earth before digging it, to store for winter. ”

“ It usually feeds on certain wild plants, but does not object to a diet of potato-leaves. Though found over a large extent of country, it seldom appears in numbers large enough to damage the potato crop materially. Like other blister-beetles, it goes under ground to pass into the pupa state, and attacks the potato only when it is in the perfect or winged state. ”

“ SWEET-POTATO PIE OR PUDDING.
One pound of hot, boiled sweet potato rubbed through a sieve; one cup of butter; one heaping cup of sugar; half a grated nutmeg; one glass of brandy; a pinch of salt; six eggs.
Add the sugar, spice, and butter to the hot potato. Beat whites and yolks separately, and add, and last the brandy. Line deep plates with nice paste, making a rim of puff paste. Fill with the mixture, and bake till the crust is done,—about half an hour. Wickedly rich, but very delicious. Irish potatoes can be treated in the same way, and are more delicate. ”

“ The potato can be satisfactorily used in more ways than any other edible root,—in bread, pastry, starch, puddings, pies, and salad; boiled, baked, roasted, stewed, fried. It is said “they furnish flour without a mill, and bread without an oven.”
After potatoes are taken from the ground, and have been exposed to the sun and air long enough to dry, the sooner they are placed in a cool, dry cellar the better they will keep. ”

“ The herbage of the potato plant is not unlike that of its first and second cousins, but by means of these narcotic leaves and stems the plant is enabled to transform crude materials into starch and other valuable substances which are afterwards stored up in a suitable form for the use of man. The potato itself, which nearly all persons relish when well prepared for the table, is not a thick root, as many have supposed, but an enlarged underground stem, called a tuber. ”

“ Greasing [pg 260] 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; scraping 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. ”

“ Thus grown, potatoes are of inferior quality, and the yield is not always satisfactory. Flavor, however, is seldom thought of by the hungry denizens of our cities, in their eagerness to get a taste of something fresh.
Market gardeners will find great benefit from the use of wood-ashes, lime, and the phosphates. Sprinkle superphosphate in the hill at the rate of two hundred pounds per acre; mix it slightly in the soil with an iron rake or potato-hook, then plant the seed. ”

“ Moriarty, much wiser, went out and dug potatoes. There is nothing more soothing to racked nerves than digging in the ground, and there is a mild excitement about driving a spade into potato ridges which distracts the mind from painful thoughts and terrifying anticipations. The turning up of the roots of any particular plant may display an amazing wealth of tubers, may expose to the gaze of the delighted gardener some potato of huge size or very unusual shape. ”

“ Store sound mature tubers in darkness at a minimum relative humidity of 95 percent and 45° to 48° F for highest quality. For very long storage keep at a temperature of 38° to 40° to prevent sprouting. The starch changes to sugar if potatoes are held below 45°. Potatoes may not show any external effect from exposure to these lower temperatures, but sometimes darkened tissue will be seen if the potato is cut and exposed to air.
Light causes considerable “greening” in potatoes. The green portion contains an undesirable substance that gives a bitter flavor. ”

“ To make balls use a potato scoop; press it well into the potato before turning it. To make straws cut the potato into slices lengthwise, and then into strips, making each one about one eighth of an inch thick.
Slices or strips cut with a fluted knife are good forms for fried potatoes. Fry the potatoes in hot fat, using a basket. Fancy fried potatoes are used to garnish any broiled meat dish. There are many kinds of cutters to give different shapes to potatoes. ”

“ They are pure white inside, sweet and quite starchy. The Indian does not differentiate between this species and the Broad-leaved Arrowhead. For winter use, the potato is boiled, then sliced and strung on a piece of basswood bark fiber and hung up overhead for storage. They also use the fresh corms, cooking them with deer meat, and maple sugar. Some of the potatoes are kept over after cooking and the maple sugar is thickened until they might almost be called candied sweet potatoes. ”