If the potatoes are well cleaned, there is no objection to eating a part
of the jacket after they are baked. The finest flavoring is right under
the jacket. This part contains a large portion of the salts.
_Boiling_: All tubers may be boiled. It is best to keep the jacket on,
otherwise a great deal of both the salts and the nourishment is lost. If
the potatoes boiled in the jacket seem too highly flavored, cut off one
of the ends before placing them in the water. It takes about thirty or
forty minutes to boil a medium sized Irish potato. Test with a fork, the
same as baked potato, to find if done.
Potatoes should never be peeled and soaked. If they are to be boiled
without the jacket, they should be cooked immediately after being
peeled.
Steamed potatoes are good.
There is no objection to mashing potatoes and adding milk, cream or
butter, provided they are thoroughly masticated when eaten. If the
potatoes are mashed, this should be so thoroughly done that not a lump
is to be found.
Potatoes cooked in grease are an abomination. The grease ruins a part of
the potato and makes the rest more difficult to digest. Potato chips,
French fried potatoes and German fried potatoes are too hard to digest
for people who live mostly indoors.
Pages:
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243