At some previous period the teacher should have discussed with the pupils the use of potatoes and learned from them the different ways in which they cook them in their homes. She should determine upon some recipes for the lesson that will increase the variety of ways in which potatoes may be served and that will improve the methods used in the homes.
Each pupil should be asked to bring one or two potatoes for the lesson. The best methods of cooking and the means of securing variety should be emphasized.
RECIPES
Mashed Potatoes
| 6 potatoes | 1 tbsp. butter | |
| ¼ c. hot milk or cream | 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.