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Show HOW TO TELL GOOD POTATOES. Here is a good place to impart what is a secret to the vast majority of the people and is well worth knowing. It is simply how to tell a good potato; that is as well as can be done without cooking it, for sometimes experts are deceived. Take a sound potato, and paying no attention to its outward appearance divide it into two pieces with your knife and examine the exposed surface. If there is so much water or "juice" that seemingly a slight pressure would cause it to fall off in drops, you may be sure it will be "soggy" after it is boiled. These are the requisite qualities for a good potato, which must appear when one is cut in two. For yellow, a yellowish white; if it is a deep color the potato will not cook well; there must be a considerable amount of moisture though not too much; rub the two pieces together and a white froth will appear around the edge and upon the two surfaces; this signifies the presence of starch, and consequently the more froth the better the potato, while the less there is the poorer it will cook. The strength of the starchy element can be tested by releasing the hold upon the piece of potato and if it still clings to the other this in itself is a very good sign. These are the experiments generally made by experts and they are ordinarily willing to buy on the strength of these turning out well, though, as stated above, these tests are by no means infallible. - Pottsville Journal. |
