Potatoes and rice are the chief starch foods affording energy and one or the other should form a part of nearly every dinner as well as serving occasionally for other meals. Rice has 6 per cent, of proteid and 77 per cent, of carbohydrate, while the potato has but 2 per cent, of the tissue building element and 14 per cent, of carbohydrate, hence rice is the most valuable as food, but the potato is rich in salts of potash for counteracting uric acid and purifying the blood, as well as having 60 per cent, of distilled water, which is of value in clearing the arteries from the sediment producing old age. As the tissue building element is small, there is less harm in boiling the energy producing foods, especially potatoes, than those containing more proteid; however the mineral substance is lost or changed and all the elements are easily protected by cooking in the double boiler or fireless cooker, hence it is wiser, although it requires a little more time. Potatoes should be mealy and of good quality to be wholesome.

Simmered Potatoes

Pare six potatoes of equal size and slice them, or divide each into six equal parts. Drop into plenty of hot water, and cook in double boiler for twenty minutes, or until almost tender. Drain thoroughly, returning them to the boiler to keep hot and finish cooking without going to pieces. Serve soon.

Baked Potatoes

Wash six potatoes, dry, and cut a small piece from one end to let moisture escape. Place in hot oven for fifteen minutes, or until heated through, lowering the heat to 200 degrees to finish the baking. Serve with butter.

Cream Potatoes

Simmer potatoes that are cut into six equal parts, or into balls. After draining add one table-spoon of butter and one cup of milk. Thicken with one table-spoonful of flour moistened with milk. One-half cup of grated cheese or nut meats sprinkled over the top of creamed potatoes on the serving platter makes a dish of full meat value for dinner.

Reheated Potatoes

Simmered or baked potatoes may be cut in squares, reheated in the oven and then be dotted with butter, cheese or nuts upon serving.

Sweet Potatoes

Sweet potatoes should be simmered and dressed with melted butter or baked, making a delicious variation of starch foods for energy. Cook with jackets on in fireless cooker.