ABOUT POTATOES.

Horowhenua Chronicle, 24 February 1932, Page 6

ABOUT POTATOES.

CARE IN COOKING.

These (most common of vegetables are so plentiful and ordinary that they are not always given the care they should in regard to cooking.

It is not unusual to be served with boiled potatoes that are wet and soft, or hard and half-cooked, or with that unappetising blackness; and yet it is quite easy to have them white and deliciously floury if cooked and prepared properly. It is, of course, ,’ well known that potatoes are far more nutritious if cooked unpared. The valuable mineral matter is near the skin, and if the potatoes are peeled after cooking it is left intact.

When boiling potatoes in the ordinary way, however, after peeling the potatoes put them into a bowl of cold water—to prevent them turning brown —and leave them until you wish to cook them. In the case of old potatoes, put them in a pan of cold water, bring to the boil,/and then simmer until done; fast boiling spoils the colour and, breaks the potatoes. It is better ■ to’’add’"salt when they are cooked, rather; than salt the water hrst. Thu £cu;myr metlpn£sjgeans potatoes. Whgn’ cooked drain carefully and shajty oyer the..stove for-, a few. minutes." Dish and serve.- at once.