Show S PM MAKING I ING CRISP POTATO CHIPS CHIPS- 11 With With Increased Commercial Commercial- Manufacture Manufacture ture Has Arisen Many Problems Bulletin Explains s 4 With the increase In the commercial I manufacture of potato chips has arisen many problems Including the question of what varieties of potatoes are best adapted to this method ot of preparation The comparative value of at several se varieties varieties va va- va- va of pota potatoes o s was recently determined determined deter deter- mined t therefore by the bureau of ot plant Industry of the United States Department of Agriculture and a report re re- port Sport of the findings printed as Department Department Depart Depart- men ment Bulletin 1055 Methods of ot Manufacturing Manu- Manu factoring Pota Potato o Chips is now ready for tor distribution The report shows that potatoes must be of at proper maturity and starch content content con con- tent to make good crisp chips It Jt describes describes de- de scribes the kind of fat best suited to frying the equipment recipe time and degree of at temperature for cooking It also shows the percentage of at chips obtained obtained ob oh- tamed from different varieties and their comparative value for market purposes The Information given In the bulletin bulletin bulletin bulle bulle- tin can be used In making chips at nt home borne as well as commercially The value of ot different rent varieties of potatoes for tor other methods of preparation Is isS S discussed For example a table showIng showing show- show Ing the percentage of ot loss In peeling can be applied to the election of or potatoes potatoes po po- po for making mashed potatoes as aswell aswell aswell well as chips Copies of the bulletin may be had upon application to the department nt at Washington |