POTATO PRACTICE

Evening Star, Issue 23817, 22 February 1941, Page 18

POTATO PRACTICE

On 30b of fried potatoes daily, a researcher lived happily for nearly six months. He lost 71b in weight, but at the end of the test could run a qnar-ter-inile and swim 100yds in creditable time. Engaged in proving the high food value of potatoes, lie did not become tired of the monotonous diet. Although the nutriment in potatoes is an established fact, no cookery book contains an account of the proper way to boil it, according to Andre Simon. Goodness is wasted when potatoes are peeled, allowed to soak, and put in cold water before being brought to the boil. Salt in the water proven Is some wastage. Jinking, frying, and steaming cause smaller losses than boiling. Andre Simon is a Frenchman who believes that had temper results from improperly selected meals. As president of London’s Wine and Food Society, be presented his ideal way of cooking potatoes with authority last week in the ‘ British Medical Journal ’ : “ The mealy potato should be ipnt into boiling water, the waxy potato into cold water and brought to the boil. The potato should not be loft until the fork can be put into it. After the cooking lias been half-done, the water should be drained off. a cloth put on the top of the saucepan, and the potatoes left on cooking in their own steam.” More potatoes than people can eat won 1 harvested in Britain this autumn. Lord Woollen's Food Ministry announced last week that it bad bought the surplus for feeding livestock.— ' JS'ows .Review,’ Loudon, December-5. ,