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Show POTATOES MERIT PLACE ON MENUaW MENU MENUSome S'h Sh S'hSome aWSome aW ' Some Misconceptions Regard- Regard Regards Regard4 Regardsing Regarding - . , ' ; 4\ 4 \ ' ing Food V Value alue . , By EDITH M BARBER On One of or the best food habits and one onewhtch onewhich onewhich whtch which almost all families rnmlUes have bave Is that thatof thatof thatof of putting puWng potatoes on the menu Ac Actually Actually Actually tually there tl1cre la 18 Is perhaps nothing that thatcontrIbutes thatcontributes thatcontributes contrIbutes more for the price V.Q VQ sse \ . e pay payfor payfor payfor for them thnn thl1n than potatoes I find there thereIs thereIs thereIs Is a popular misconception of the thevalue thevalue thevalue value of the potato In to tlie the diet . . . how howoften [ ] Howoften ow oworten orten often I hear . , "I I " don't dont ' eat potatoes pot'1toes pot1toes ' ; they the , } re rc so starchy stnrchy 1 I " "We We " 'Ye Ye ' don't dont ' have havepotatoes havepotatoes havepotatoes potatoes often they re so fattening I 1 1"I 1I " I really do not know how the potnto potato potntogained potatogained potatogained gained thh thlq thtq fal false e reputation rcputatlon . . . Actun Actual Actually Actually } Iy ly . , , as rar rnt far aa as cilorle c'1lorle c1lorle calorie ' vilue nine value Is con concernerJ concerned conccrnefl cernerJ cerned 00 onp one ( > medium shed sl700 slyed potato ranks rankswItb rankswith rankswith wItb with one np-flo np flo nple apttle } - , one small banana and andone andone andone one law larg largo ( r a ( n ri r'e re ' i\'e i 'e e 'Ve Ve \ ' , ' in providing us with with100 100 cnlnrl calorUs calorits ( : . t , compared ompared , with most mostother mostother mostother other 'eetiiliI eetiiliI \ ' vct.etnhli vctetnhli l'J.t'tlJ lJ.ttlJ lJttlJ ' ) , . . ' hie w \ ' it is true that the thepotato thepotato thepotato potato Is hiha hl ? h lic ( , ) , in n calories cnlorles , . but at the thesnme thesame thesame snme same time It biii bill Sul 'IIIE'S IIIES 'flies flies ' lies ' us with some of ofthe ofthe ofthe the most it inpiirhnt pur ipuri ipuriant ) ! lOt ant food nutrients nutrientswhich , , , which we . jnust .must must 'i i h I ' ) Ife the ve dally daily , . and at a avery avery avery very low prIceAll priceAll price priceAll All ve vegetables etnble8 and fruits have a avery avery avery very large proportion of water . The Thepotato Thepotato Thepotato potato Is about three fourths fourtbs water water.The waterThe . The other otber one fourth contains enough enoughprotein enoughprotein enoughprotein protein to be of value and enough enoughstarch enoughstarch enoughstarch starch to give us calorics calories , . again at a afoss alow 10\\ 10 foss 10prJce \ \ price prJce At this point I 1 murht might say sayth'1t saythat saythit th'1t th1t that ' by the cilorle C'llorle Cllorle clone ' we measure tbe the tbefuel thefuel thefuel thefuelalue fuel \alue alue salue \ alue of food and that each onc one oncof oneof oneof of us dally dnlly must have a goodly goodlv supply supplyof of these fuel units umts to maintain Ufe life UfeIt lifeIt lifeIt It Is only extra e\tra e tra ettra " ' \ calories which are arc fat fat- fattening fattening . - tening tenlng At the same time that thnt the thepot1.to thepotito thepotito pot1.to pot1to potito . gives us calories calorJes and proteinIt protein IIt It gives us worth while amounts ofphosphorus ofphosphorus of Iphosphorus phosphorus and of iron and compara comparaU"ely comparatirely comparatirely U"ely Uely tirely , " large amounts of vitamin B G Gand Gand Gand and C . , . as well as some vitamin vlta'11ln vlta11ln ' A It ItIs ItIs ItIs Is also a ' "bisic bisic 'b1Slc b1Slc 'basic basic " " food in ca'3e ca3e cage ca ' e that In Interests interests Interests terests you Nutritionists \ who bo bave have bavebeen havebeen havebeen been working worb.ing worbing . so hard this year toplan to toplan toplan plan well balanced meals on the thesmallest thesmallest thesmallest smallest amounts of money possible possiblehave possiblehave possiblehave have found that half halt the tbe money spent spentCor spentfor spentfor Cor for vegetables vegernbles should sbould be used for the thepurchase thepurchase thepurchase purchase of potatoes In order to mal.e male make makethe makethe . ! the most of the small amount avaIl avaIlable available available availableWhen able ableWhen . When potatoes are baked the largest largestamount largestamount amonnt amount of nutriment Is I.s . retained It If ItI Itthe Ifthe Ifthe I the skins shins are carefully washed and andthen andthen andthen then greased sll slightly ht1y there Is no rea reason reason reason son why they should not be eaten , . except ex except except cept perhaps by the smallest chIldren chIldrenManr childrenMany childrenMany Manr Many people are very fond of the thesUns theskins theskins sUns skins of potatoes T The e next best way wayot wayof wayof ot of cooking cool.mg coolmg . them from the nutriment nutrimentstandpoInt nutrimentstandpoint nutrimentstandpoint standpoInt Is to boll them In the theskIns theskins theskins skIns \ which winch \ hlcb come off ocr so easily that thatvery thatvery thatvery very little of the potato Itself Is lost lostIt . . It seems to me there Is nothing much muchbetter muchbetter muchbetter better thin t111.D t111D . potatoes properly baked bakedor bakedor or mashed I use properly 'properly ' " In this thisconnection thisconnection thisconnection connection because , . although it seems seemsthat seemsthat seemsthat that nothing could be easier eaSJer than to tobal tobake tobake bal bake e a potato we too often are areser areserved aresened sered served ser\ ser \ ed with a soggy , watery product productI . . 1 I like Ill.e Ille . to use a hot oven at first and andtben andthen andthen tben then reduce the tempenture temperature after the thefirst thefirst theOrst first fifteen minutes . . . As soon as tbe the tbepotatoes thepotatoes thepotatoes potatoes are soft when they are arepressed arepressed arepressed pressed with a n towel they should be bererno beremos beremoied rerno\ rerno remos rernoed \ ed from the oven and brol.en brolen broken brol.enopen brokenopen brokenopen . open at once to let out the steamTo steamTo steam steamTo To mish m'1sb m1sb mash ' potltoes pot'1toes pot1toes potatoes ' I like lll.e llle . to put tbe the tbehot thehot thehot hot potatoes throu through b the ricer and andthen andthen andthen then to add hot milk miH . a bit of butter butterand butterand butterand and seasoning and to beat them themthoroughly themthoroughly themthoroughly thoroughly Mashed potatoes should shouldbe shouldbe shouldbe be served serfed at once Tlw Tlies The , do not 1m lm 1mpro lmprose Impro\e Impro e pro\ pro proe prose \ e by standing This la Is one of the thereasons thereasons thereasons reasons why we all prefer home homemade homemade homemade made mashed potatoes potntoes potatoesThere potntoesThere potatoesThere There are of course dozens d07ens doyens of ot11 otti ot11er ottier othcr er ways In which potatoes can be beutlllzed beutilized beutilized utlllzed utilized to adfanta advantage e It Is a wise wiseplan wiseplan wiseplan plan to bike b1ke or boll enough for at atleast atleast atleast least two meils me11s meals rhe fhe left over baked bakedor or boiled potatoes can be creamed creamedfried , . Cred fried [ or dressed In many dIfferent dIfferentways differentways differentways ways Mashed M.lshed Mlshed . potatoes may be mnde made mndeinto madeinto madeinto into puffs croquettes or Into old fnsh lash fnshloned lashtoned fashloned loned toned potato cakes \ which hlch taste soflood so soood flood ood for lunch . , , or even breakfastDo breakfastDo breakfast breakfastDo Do not scorn the po potato to , . which Is Isone isone Isone one of the contributions made by the thewestern thewestern thewestern western continents to the whole \ world worldStewed \ orld orId orldStewed orIdStewed Stewed Potatocs Potatoes Potatoes3 PotatocsJ J 3 cups diced potatoes ? 2 cups mllkSalt milkSalt milk mllk milkSalt Salt SaltPepper Pepper 3 table tablebpoons tablespoons poons butterMelt butterMelt butter butterMelt Melt the butter in a frying frymg pan , . add addthe addthe addthe the potatoes and seasoning , . and stIr stIrover stirover stirover over the fare ore fire until the fat is absorbed absorbedAdd absorbedAdd absorbedAdd Add the milk and cook slowly slo\\ly slo ly \ aboutI about I halt half an hour . More milk may be add added added added ed If It needed neededLyonnano neededLyonDlllso neededLyonnaiso Lyonnano LyonDlllso Lyonnaiso Potatoci Potntoes Potatoes 3 cups cooked coob.ed coobed . potitoes pot'1toes pot1toes potatoes ' 2 onions , , . sliced 4 tablespoons butter or bacon fat 2 tablespoons Onely finely chopped choJpC cbofped ( 1 < parsleySalt parsleySalt parsley parsleySalt Salt SaltHeat Heat Bent the fat In a 11 frying trying pan and andcook andcook andcook cook the onions omons in It tt a few minutes minutesAdd minutesAdd minutesAdd Add tho the potatoes and cook slowly , . sUr stir sUrrIng stirring stirring rIng occaslonilly occaslon1J1y occasionally until unW all alJ sides of the thepotatoes thepotatoes thepotatoes potatoes are gold brown Season with withsalt withsalt withsalt salt and pepper . Press flat fiat with knife knifeand knifeand knifeand and shake shaJce over low flre fire until brown brownon brownon brownon on bottom Turn like llke an omelet omelet.Serve omeletServe . . Serve on a hot platter with finely finelychopped finelychopped Onelychopped chopped pirsley p1rslcy parsley sprinkled sprlnl.led sprlnlled . over the thetop thetop thetop top . , Potatoes Potatoe ! With WJth Curry . 1 % * ' cup butter butterI I 1 small onion , . finely chopped 3 cups cold , . diced potatoes 1 cup chicken chlchen stock or milk mUk 1 teaspoon curry powderLemon powderLemon powder powderLemon Lemon juiceSuit juice juiceSuit & . Suit .lIt lIt and pepperCook pepper pepperCook Cook COOh onion In butter one mInute minuteAdd minuteAdd Add potatoes and cook five mInutes mInutesAdd minutesAdd minutesAdd Add stock or milk and seasonings seasoningsCook seasoningsCook seasoningsCook Cook until liquid thickens thtelens , @ , . . li33 1933 Bell Dell SyndIcateWNU Syndlcaf SyndIcate -WNU WNU - WNU eorvic Service Sorvlce . * . |