Part 137 (1/2)

POTATO-SUGAR.--This sugary substance, found in the tubers of potatoes, is obtained in the form of syrup or treacle, and has not yet been crystallized. It resembles the sugar of grapes, has a very sweet taste, and may be used for making sweetmeats, and as a subst.i.tute for honey. Sixty pounds of potatoes, yielding eight pounds of dry starch, will produce seven and a half pounds of sugar. In Russia it is extensively made, as good, though of less consistency than the treacle obtained from cane-sugar. A spirit is also distilled from the tubers, which resembles brandy, but is milder, and has a flavour as if it were charged with the odour of violets or raspberries. In France this manufacture is carried on pretty extensively, and five hundred pounds of the tubers will produce twelve quarts of spirit, the pulp being given to cattle.

TO BOIL POTATOES.

1137. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.

_Mode_.--Choose potatoes of an equal size, pare them, take out all the eyes and specks, and as they are peeled, throw them into cold water. Put them into a saucepan, with sufficient cold water to cover them, with salt in the above proportion, and let them boil gently until tender.

Ascertain when they are done by thrusting a fork in them, and take them up the moment they feel soft through; for if they are left in the water afterwards, they become waxy or watery. Drain away the water, put the saucepan by the side of the fire, with the lid partially uncovered, to allow the steam to escape, and let the potatoes get thoroughly dry, and do not allow them to get burnt. Their superfluous moisture will evaporate, and the potatoes, if a good sort, should be perfectly mealy and dry. Potatoes vary so much in quality and size, that it is difficult to give the exact time for boiling; they should be attentively watched, and probed with a fork, to ascertain when they are cooked. Send them to table quickly, and very hot, and with an opening in the cover of the dish, that a portion of the steam may evaporate, and not fall back on the potatoes.

_Time_.--Moderate-sized old potatoes, 15 to 20 minutes after the water boils; large ones, 1/2 hour to 35 minutes.

_Average cost_, 4s. per bushel.

_Sufficient_ for 6 persons.

_Seasonable_ all the year, but not good just before and whilst new potatoes are in season.

_Note_.--To keep potatoes hot, after draining the water from them, put a folded cloth or flannel (kept for the purpose) on the top of them, keeping the saucepan-lid partially uncovered. This will absorb the moisture, and keep them hot some time without spoiling.

THE POTATO.--The potato belongs to the family of the _Solanaceae_, the greater number of which inhabit the tropics, and the remainder are distributed over the temperate regions of both hemispheres, but do not extend to the arctic and antarctic zones. The whole of the family are suspicious; a great number are narcotic, and many are deleterious. The roots partake of the properties of the plants, and are sometimes even more active.

The tubercles of such as produce them, are amylaceous and nutritive, as in those of the potato. The leaves are generally narcotic; but they lose this principle in boiling, as is the case with the _Solanum nigrum_, which are used as a vegetable when cooked.

TO BOIL POTATOES IN THEIR JACKETS.

1138. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water, allow 1 heaped tablespoonful of salt.

_Mode_.--To obtain this wholesome and delicious vegetable cooked in perfection, it should be boiled and sent to table with the skin on. In Ireland, where, perhaps, the cooking of potatoes is better understood than in any country, they are always served so. Wash the potatoes well, and if necessary, use a clean scrubbing-brush to remove the dirt from them; and if possible, choose the potatoes so that they may all be as nearly the same size as possible. When thoroughly cleansed, fill the saucepan half full with them, and just cover the potatoes with cold water, salted in the above proportion: they are more quickly boiled with a small quant.i.ty of water, and, besides, are more savoury than when drowned in it. Bring them to boil, then draw the pan to the side of the fire, and let them simmer gently until tender. Ascertain when they are done by probing them with a fork; then pour off the water, uncover the saucepan, and let the potatoes dry by the side of the fire, taking care not to let them burn. Peel them quickly, put them in a very hot vegetable-dish, either with or without a napkin, and serve very quickly.

After potatoes are cooked, they should never be entirely covered up, as the steam, instead of escaping, falls down on them, and makes them watery and insipid. In Ireland they are usually served up with the skins on, and a small plate is placed by the side of each guest.

_Time_.--Moderate-sized potatoes, with their skins on, 20 to 25 minutes after the water boils; large potatoes, 25 minutes to 3/4 hour, or longer; 5 minutes to dry them.

_Average cost_, 4s. per bushel. Sufficient for 6 persons.

_Seasonable_ all the year, but not good just before and whilst new potatoes are in season.

a.n.a.lYSIS OF THE POTATO.--Next to the cereals, the potato is the most valuable plant for the production of human food. Its tubers, according to a.n.a.lysis conducted by Mr. Fromberg, in the laboratory of the Agricultural Chemical a.s.sociation in Scotland, contain the following ingredients:--75.52 per cent. of water, 15.72 starch, O.55 dextrine, 3.3 of impure saccharine matter, and 3.25 of fibre with coagulated alb.u.men. In a dried state the tuber contains 64.2 per cent, of starch, 2.25 of dextrine, 13.47 of impure saccharine matter, 5.77 of caseine, gluten, and alb.u.men, 1 of fatty matter, and 13.31 of fibre with coagulated alb.u.men.

TO BOIL NEW POTATOES.

1139. INGREDIENTS.--Potatoes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.

_Mode_.--Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time.

Well wash them, rub off the skins with a coa.r.s.e cloth, and put them into _boiling_ water salted in the above proportion. Let them boil until tender; try them with a fork, and when done, pour the water away from them; let them stand by the side of the fire with the lid of the saucepan partially uncovered, and when the potatoes are thoroughly dry, put them into a hot vegetable-dish, with a piece of b.u.t.ter the size of a walnut; pile the potatoes over this, and serve. If the potatoes are too old to have the skins rubbed off, boil them in their jackets; drain, peel, and serve them as above, with a piece of b.u.t.ter placed in the midst of them.

_Time_.--1/4 to 1/2 hour, according to the size.

_Average cost_, in full season, 1d. per lb.

_Sufficient_.--Allow 3 lbs. for 5 or 6 persons.