Health lectures for the people : third series, delivered in Edinburgh during the winter of 1882-83.
- Date:
- 1883
Licence: Public Domain Mark
Credit: Health lectures for the people : third series, delivered in Edinburgh during the winter of 1882-83. Source: Wellcome Collection.
Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.
67/230 page 61
![2. Potatoes are best when boiled in their skins. Why 1 Be- cause the most nourishing part is next to the skin, and the skin tnot being porous, keeps in the nourishment. 3. Old potatoes are put on the fire with cold water, while \young ones are put into boiling water. Why 1 Because slow cooking is needed to get to the heart of the old and somewhat hard tuber, while it would make the young ones soft and watery. 4. Do not cover them with water till they are about to be set on the fire 1 Why 1 Because if they stand long, even in cold water, nourishment is lost. 5. Let all the potatoes boiled at one time be as nearly as possible of the same size. Why ] That we may not have some hard and others in a pulp, but all equally well cooked. 6. Keep them covered while they are being cooked. Why? IBecause if the pan be wholly or partly uncovered, the steam in escaping carries off some of the heat, and involves prolonged ^cooking. 7. When they are sufficiently cooked the water is poured off, and they are again set near the fire merely covered with a cloth ' of loose texture, or with the lid of the saucepan tilted to one side. Why 1 Because we must now let the superfluous moisture escape tthat the potato may be mealy, not watery. Again, in looking through most cookery-books we find certain rreceipts in which we are told to beat up eggs as a whole, while in others we are directed to beat the yolks and whites separately. IDoes mere caprice dictate this 1 Certainly not. There is a prin- ciple by which we can reduce what seem mere arbitrary irregu- larities to one single rule, as can be easily shown. The yolk of aan egg is largely oleaginous or oily, in its nature, while the white 1 being albuminous, is viscid or sticky. When beaten together, these make a smooth mass j but when the latter is beaten alone, lit forms a froth or foam of air-bubblcs, small at first, but expand- ing as everything does under the influence of heat. Hero, then, we have our guide. When we desire only the richness of eggs, wc •beat yolk and white together, when we also require lightness, we snail do well to beat them separately.](https://iiif.wellcomecollection.org/image/b21450729_0071.jp2/full/800%2C/0/default.jpg)
