Potatoes are native to South America and were brought from there to North America. They were introduced into Europe by the Spaniards in the sixteenth century, into Ireland by Sir John Hawkins in 1565, and into England by Sir Walter Raleigh in 1586.

Potatoes belong botanically to the same family as the tobacco and deadly nightshade. They contain a bitter juice called solanine, which lies in and near the skin. This is drawn out into the water when they are boiled or is given off in the steam when they are baked. For this reason the custom of using for bread making the water in which potatoes have been boiled is not desirable. If potatoes have to stand after being baked, they should be pierced with a fork to allow the steam to escape.

As potatoes are deficient both in protein and in fat, they are usually eaten with milk, eggs, etc., and with some form of fat. The protein of potatoes is largely in the form of albumen which, with the mineral matter, is dissolved in the moisture or juice. As albumen is soluble in cold water, there is an appreciable loss of it when the potatoes are peeled, cut in pieces, and soaked in cold water. When potatoes are placed in boiling water, the starch granules swell and burst and absorb the juice, the albumen coagulates, or is absorbed by the starch, and the mineral matter also is retained.

Potatoe*s should be kept in a dry, cool place, and any sprouts which may appear should be removed.

Boiled Potatoes

Wash and peel potatoes, put them into boiling salted water, using 1 ts. salt to every quart of water. Cook about thirty minutes or until tender. Drain well. Put the kettle, uncovered, on the back of the stove and shake it gently to allow the steam to escape and make the potatoes mealy. Cover the kettle with a towel, which will keep them hot and absorb the steam.

Mashed Potatoes

Mash potatoes in the kettle in which they were boiled, beating until light with a wire potato masher, and moistening with hot milk. Add 1 or 2 tb. butter, 1/2 ts. salt, and a speck of pepper to every pint of potatoes. When beaten until white, creamy, and free from lumps, pile them lightly in a warm vegetable dish. Serve very hot.

Baked Potatoes

Select smooth potatoes of uniform size. Wash and scrub them well. Place in a hot oven and bake until soft, about forty-five minutes. Serve at once in an uncovered dish. If they must stand, pierce with a fork, or break the skin, to let the steam escape.

Potatoes are more digestible when baked than when cooked in any other way, as the intense heat changes some of the starch to dextrin, and all the mineral matter and other constituents are retained.

Escalloped Potatoes

Wash, peel, and slice raw potatoes. Put in layers in a baking dish, sprinkling each layer with salt, pepper, flour, and bits of butter; add milk to nearly cover. Cover the dish and bake 1 1/2 h. or till the potato is soft. Uncover the baking dish during the last half hour of baking to brown the potatoes well.

Warmed-over Potatoes (Boiled) Lyonnaise Potatoes

1 pt. cold boiled potatoes, cut into quarter inch cubes

1/2 is. salt

1/2 ssp. pepper

2 tb. minced onions 2 tb. drippings or lard 1 tb. chopped parsley

Sprinkle the potatoes with the salt and pepper. Fry the onion till a light brown in the drippings, add the potatoes; stir with a fork until they are brown; add the parsley and serve. 1 tb. vinegar may be added.