EXPERIMENT 30: THE EFFECT OF SOAKING STARCHY VEGETABLES IN WATER,—Over several pieces of potato pour enough water to cover. Allow the vegetable to stand at least 15 minutes. Pour the water from the vegetable into a test tube and heat it. Cool, then test the water with iodine. What does the water contain? What conclusion can you draw concerning the soaking of vegetables in water before cooking?
SWEET POTATOES
Cook sweet potatoes with or without the skins (see Cooking Vegetables in Water). Peel (if cooked with the skins), mash, add a little hot milk, salt, and butter, beat thoroughly and serve.
Cooked sweet potatoes may also be cut into halves lengthwise, spread with butter or substitute, sprinkled with a very little sugar, and browned in the oven.
SWEET POTATOES (Southern style)
3 tablespoonfuls butter or substitute 2 tablespoonfuls sugar 6 sweet potatoes Salt and pepper Boiling water
Scrub and pare the sweet potatoes, cut them into halves lengthwise. Put the butter and sugar in a frying pan and when hot, add the sweet potatoes. Brown the potatoes, add the salt and pepper and enough boiling water to cover the bottom of the frying pan. Cover and cook slowly until the potatoes are tender. Nearly all the water should be evaporated when the potatoes are cooked. That which remains should be poured over the potatoes as a sauce for serving.
Sweet potatoes may also be cooked in a casserole in the oven. Uncover the casserole when the potatoes are almost tender, in order to brown them.
MOCK OYSTERS (parsnips with nuts and rice)
4 parsnips 2 eggs 1 cupful nuts, chopped 1/8 teaspoonful pepper 1 cupful cooked rice [Footnote 34: If the rice is cooked by boiling, use the rice water instead of plain water in making Tomato Sauce.] 4 tablespoonfuls flour 1 teaspoonful salt