To judge the
quality of potatoes, a few of those to be purchased should be secured
and cooked before a large number of them are bought. The soil and
climatic conditions affect the quality of potatoes to such an extent
that a particular kind of potato which may have been excellent last year
may be entirely different in quality this year. A housewife cannot,
therefore, be guided entirely by her previous knowledge of a certain
kind of potato.
73. CARE OF POTATOES.--Potatoes bought in quantity should be kept in a
cool place and should be excluded from the light. Such care will usually
prevent them from discoloring and sprouting. In case they should sprout,
the sprouts should be removed at once, for the potatoes will deteriorate
rapidly with such a growth. If the potatoes freeze, they may be thawed
by putting them in cold water. Such potatoes, which are characterized by
a peculiar sweetish taste, should be used as soon as possible after
being thawed.
74. PREPARATION OF POTATOES.--As has already been explained, the most
economical way in which to cook potatoes is with the skins on. However,
when it is desired to remove the skins, they should be taken off as
thinly as possible. New potatoes may be scraped, but completely matured
potatoes that have been out of the ground for some time do not scrape
easily and so should be pared thinly.
Potatoes lend themselves to various methods of cookery, and this is
well, for although this is a food of which most persons do not tire
easily, variety in the preparation of a vegetable so commonly used as
the Irish potato is very much to be desired.
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