COOKING POTATOES.

New Zealand Graphic, Volume XLII, Issue 19, 12 May 1909, Page 40

COOKING POTATOES.

In the course of some notes on Scotch potatoes, P. McCowan, writing in the "Scottish Gardener,” says: —-“At several local flower shows prizes are offered for a dish of boiled potatoes. This is, no doubt, an additional attraction arranged for the benefit of the ladies of the show district, but it is doubtful whether it has any practical value as an objectlesson in cooking potatoes, as it is generally admitted that only varieties that are known to turn out well are selected for this purpose. A prize offered for a short essay on how to cook potatoes, large or small, wet or dry, would do more good from an educational point of view. There are few, if any, vegetables which require so much attention to detail in cooking as potatoes, and there are equally few, if any, which receive less. ’ The potatoes are not good this year!’ is a common complaint in many houses; and this is not to be wondered at. when the preparation of this important part of the menu is often left in the hands of some inexperienced person. All potatoes are alike to them. The experienced cook or housewife, on the other hand, knows at a glance how a certain class of potato should be cooked. Potatoes in the early part of the season, or if grown on wet or uncongenial land, require treatment different from those grown under more favourable conditions. In some cases it is advisable to use boiling water to cook them, and even then they may have to be steamed and dried before they can be served to give satisfaction. Certain varieties which have been sprayed with Bordeaux mixture seem to retain the flavour of new potatoes, and have also the tendency to be of a sloppy nature unless they are very carefully attended to in cooking.” J* J* WATERING CONSERVATORY PLANTS. There can be no gainsaying that rain,cater is tiie most natural for plants in general: when it cannot be obtained, water which is soft, and has been for a time freely exposed to ’he air is the next best. Water should nev' r. if possible, b_‘ given to plants in a colder state than the soil in which the roots are growing: in the case of stove-plants in active growth, it is better if the water is warmer than the soil. The oft-repeated injunction that, when water is applied, always give enough to moisten the whole of the soft within the pots, is of vital importance in ail but exception il cases: for if the water is given in driblets, the upper portion of the earth alone gets moistened, the lower part in time becoming as dry as dust—in which condition it is impossible for the roots to act or remain healthy. The exceptions to thorough watering are when some deciduous stove-plants have to be dried oil" in a way that, in a measure, forces them to rest, and that will grow more or less, if there is any moisture in the soil, unless the temperature is lower than is good for them: in their case, it water were all at once completely withheld. the eheck would be too sudden; whereas by allowing their leaves to flag, and then giving a little water at interva's to revive the foliage somewhat, but not nearly enough to wet all the soil, the leaves gradually ripen off and tire wood becomes matured. Manure-water is of the greatest value, if applied when the plants are growing freely, and it never should be given in too strong a state, nor in a thick mudy condition: dear, weak ami often, is the safe course to follow. J* MEDLARS POPULAR AGAIN. Medlars seem to have regained the |K>pularity they lost for more than a century. The Romans, who probably introduced the medlar tree into South Britain, ate the austere fruit unniellowid by decay. Apart from the fruit, which some Frenchman has neatly named "un fruit de fantasie.” the medlar is remarkable for the fantastic appearance of its tortuous branches, its handsome foliage, and beautiful white blossoms.