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THE POTATO

British Columbia potatoes are as famous for their
quality as the British Columbia apples. From 500 to
1,000 carloads are shipped to the prairie provinces
annually, while to Australia and New Zealand large
shipments are also made.

In many _ keenly-contested competitions British
Columbia potatoes have carried off first honors. The
most outstanding was the winning of the Stilwell Trophy
at the American Land and Irrigation Exposition held in
New York in 1911, where British Columbia potatoes, in
competition with sixty other displays from all parts of
the United States and Canada, obtained first place.

BAKED POTATOES

The high nutritive value of baked potatoes lies in the
fact that they are always cooked in their jackets. In
this way no starch is lost, and the dry heat of the oven
causes it to break down into a fine powdery mass, so
easily digested and so delightful to epicurean tastes,

Potatoes for baking should be smooth, free from
disease and with a thick russeted skin. 'The favorite type
is from 6 to 8 inches in length and 21% inches in diameter.
Thick, large potatoes usually have a watery core and are
often coarse-grained and lacking in flavor.

Heat uniform-sized potatoes in boiling salted water
for 10 minutes and no longer. Drain, place potatoes on
rack in hot oven and bake 30 minutes, or until soft,
when pierce with a fork. This allows the steam to
escape. Remove to a_hot, uncovered dish and serve
immediately. This method saves about 15 minutes in
preparation.

BOILED POTATOES

As the amount of starch which the potato contains
may be taken as the criterion of its food value, it is
necessary, therefore, that the starch should not be
wasted, In the boiling of potatoes the starch may be
largely conserved by not peeling the potatoes until after
boiling. When buying, secure potatoes of uniform size,
from 8 to 10 oz. in weight, and with a deep starch-ring.

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