ashed Potatoes_

6 potatoes
1/4 c. hot milk or cream
1 tbsp. butter
1 tsp. salt

Wash and pare the potatoes, boil, drain, dry, and mash (with a potato
masher) in the sauce-pan in which they were cooked. Beat them until very
light and creamy; add hot milk, butter, and salt, and beat again,
re-heat, and serve. Serves six to eight.

_Browned Potatoes_

Wash, scrub, and pare potatoes of a uniform size. Parboil for 10
minutes, then put in a dripping-pan with the meat or on a rack in a
baking-pan.

Baste with fat every 10 minutes, when the meat is basted.

Allow about 40 minutes for the potatoes to cook.

EXPERIMENT TO SHOW THE PRESENCE OF STARCH IN POTATOES

Scrub and pare a potato. Examine a thin cross-section.

Grate the potato. Remove the coarse, shredded portion. Examine.

Examine the liquid and note any sediment.

Heat the liquid and stir until boiling. How has it changed?

Examine the portion of the grater. How has the colour changed? Why?

_Baked Squash_

Wipe the shell of the squash, cut it into pieces for serving, remove the
seeds and stringy portion, place in a dripping-pan, and bake in a slow
oven for three quarters of an hour (until tender). Serve at once.

_Steamed Squash_

Prepare the squash as for baking, put in a steamer over boiling water,
and cook for 30 minutes or until soft. Then scrape the squash from the
shell, mash, and season with butter, salt, and pepper.

METHOD OF WORK

Discuss the composition and structure of the potato. Read over and
discuss the recipes that are to be used.

Make assignments of work. After the potatoes have been put on to cook,
have the class examine a raw potato, following the directions given.[A]

[A] Squash is another vegetable containing a high
percentage of carbohydrate. The recipe for squash can be
used at this time or in some other lesson.

If one of the recipes requires the use of the oven, be careful to have
the potatoes for it prepared first and as quickly as possible. It may be
necessary to proceed with another class, assigning one pupil to take
charge of the baking. Special attention should be given to the careful
serving of the potatoes.

_Home assignment._--Before the next lesson, each pupil should be able to
report that she has cooked potatoes at home, using the recipes learned
in class.

LESSON IV: FRUITS AND VEGETABLES

_Food value and use of fruits. Reasons and rules for canning. How to can