History and present status of instruction in cooking in the public schools of New York city . cellulose, albumen and mineral matter. Starch is com-posed of carbon, hydrogen and oxygen. It is not flesh-forming but heat i^otato should be well chewed, so that the saliva can act upon the starch andchange it to sugar. To cultivate the potato a good soil and a temperate climate arenecessary. Some think that the potato is a healthful vegetable. This is only so when eatenwith food rich in nitrogen, for it lacks albumen. Served with eggs, meat, or fish,the potato heljis to form a perfect diet.
History and present status of instruction in cooking in the public schools of New York city . cellulose, albumen and mineral matter. Starch is com-posed of carbon, hydrogen and oxygen. It is not flesh-forming but heat i^otato should be well chewed, so that the saliva can act upon the starch andchange it to sugar. To cultivate the potato a good soil and a temperate climate arenecessary. Some think that the potato is a healthful vegetable. This is only so when eatenwith food rich in nitrogen, for it lacks albumen. Served with eggs, meat, or fish,the potato heljis to form a perfect diet. The people of Ireland use the potato as one of the chief articles of diet. But theydrink large quantities of buttermilk, or skimmed milk, which contains a great dealof flesh forming material. The potato can be cooked in many ways. It can be baked, boiled, steamed,stewed, or fried. Of these the most digestible way of cooking is baking. A bakedpotato must be broken at one end, when taken from the oven, to allow the steam to U. S. Dept. of Agri , Bui. 56, Office of Expt, Stations. Plate O o O Fig. 1.—Milk as it appears under the Microscope. Drawn by M. P. *• (tSTTi. Fig. 2.—Potato Starch as it appears under the Microscope. Drawn by J. S., age 14 years. 55 escape. Boiled potatoes are also digestible; but the water in whicli they areboiled must uot be used, because it contains the acrid juice. The potato when wellcooked should be dry and mealy. E. N., Aged 15 years. The potato.—The potato is a native of South America, but was afterwards raisedin North America. Sir John Hawkins introduced it into Ireland, where it is nowthe chief article of food, and Sir Francis Drake and Sir Walter Raleigh carried sam-ples of potatoes from America to Europe. They first became popular as a food inthe latter part of the eighteenth century. Before that time, they were cultivated ingardens and not in fields. Potatoes belong to the nightshade order, a poisonous family of vegetables. Theygrow
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectc, booksubjectcookery
