  ==================================================================== The two tubers that are of chief interest are the Irish potato and the sweet potato. The former is easily and cheaply grown on vast areas of land and therefore forms a large part of the food of many people. Properly prepared it is easily digested and very nourishing. The sweet potato is a richer food than the Irish potato, but on account of its high sugar contents people soon weary of it. The southern negroes are very fond of this food. Like all other starches, potatoes must be thoroughly masticated, or they will disagree in time. Potatoes are of such consistency that they are easily bolted without proper mouth preparation. In time the digestive organs object. A new tuber is receiving considerable attention. It is the dasheen. It is said to be of very agreeable flavor, mealy after cooking, and produces tops that can be used in the same manner as asparagus. The dasheen requires a rather warm climate for its growth. PREPARATION.Baking: All the tubers may be baked. Clean and place in the oven; bake until tender. A medium sized potato will bake in about an hour. If the potatoes are soggy after being baked they are not well flavored. To remedy this, run a fork into them after they have been in the oven for a while; this allows some of the steam to escape and the potatoes become mealy. When a fork can easily be run into the potato, it is well enough done. If the potatoes are well cleaned, there is no objection to eating a part of the jacket after they are baked. The finest flavoring is right under the jacket. This part contains a large portion of the salts. Boiling: All tubers may be boiled. It is best to keep the jacket on, otherwise a great deal of both the salts and the nourishment is lost. If the potatoes boiled in the jacket seem too highly flavored, cut off one of the ends before placing them in the water. It takes about thirty or forty minutes to boil a medium sized Irish potato. Test with a fork, the same as baked potato, to find if done. Potatoes should never be peeled and soaked. If they are to be boiled without the jacket, they should be cooked immediately after being peeled. Steamed potatoes are good. 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. COMBINATIONS.Potatoes are best eaten in combinations such as given for cereals. They are commonly taken with meat and bread. This combination is one of the causes of overeating. Occasionally they may be eaten with flesh, but this should not be a habit. Take them as the main part of the meal. Baked potatoes and butter with a glass of milk make a very satisfying meal. A good dinner can be made of potatoes with cooked succulent vegetables and one or two of the raw salad vegetables, with the usual dressings. It is best not to eat potatoes and acid fruits in the same meal. In selecting food it is well to remember that as a general rule but one heavy, concentrated food should be eaten at a meal, for when two, three or even four concentrated foods are partaken of, the appetite is so tempted and stimulated by each new dish that before one is aware of it an excessive amount of food has been ingested. |
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