The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

which have been exposed to the light frequently turn green, and such tubers contain abnormal amounts of solanin, as do old and shriveled potatoes which have sprouted. It is best not to use such old potatoes, but if they are eaten the flesh around the sprouts should be cut away, as this portion is particularly liable to contain solanin.”--_C. F. Langworthy, Ph. D. Farmers’ Bulletin, 295. U. S. Dept. of Agriculture._ Solinine is a vegetable alkaloid which may produce serious results as it is of about the same nature as belladonna and other poisons of that class. Soak new potatoes for a short time only in cold water before cooking, but old ones for at least 2-3 hours. In paring potatoes, put them into cold water so that the dirt will not adhere to the flesh. Pare not too thick and throw at once into clear cold water. When salt is sprinkled over potatoes after cooking it absorbs the moisture and renders them more mealy. =Baked Potatoes= No other way of preparing the potato renders it so mealy and digestible as proper baking. Wash and scrub the potatoes thoroughly without breaking the skins, lay them on the grate of a moderately hot oven without touching each other, so that there will be a free circulation of heat around each potato. When the oven is too hot, potatoes will be soggy and indigestible. Bake until just done; do not try with a fork but by pressing with the thumb and finger. When done, serve _at once_ in an uncovered dish, or lay a napkin in a deep dish and fold over the potatoes. The most perfect way to serve a baked potato is to work it between the folds of a towel in the hand without breaking the skin until soft and mealy all through. Lay each potato on the grate again until all are done. Potatoes may be broken apart in the center and a sprig of parsley laid in when serving on an invalid’s tray or to individuals, but all must be done quickly, as a few moments’ delay