California Farmer and Journal of Useful Sciences, Volume 19, Number 10, 1 May 1863 — To make Potato Starch. [ARTICLE]

To make Potato Starch.

ay Starch made from the common potato furnishes an excellent substitute for arrowroot, as a wholesome nutritious food for infants. It also makes a j good cheap pudding for the table, if conked like j sago ; and as it has not Ihe medical properties of arrowroot, it is much to be preferred as an arti- | cle of food, except for children who are subject to diarrhea or summer complaint. The process of making the starch is simple mid the time required so short as to put it into the power of everyone having the means at hand. Wash any quantity of potatoes perfectly clean, and grate them into a tub bnll full of clean cold wnter ; stir it up well ; let it settle, and then pour off the foul water ; put the grated potatoes into a fine wire or coarse hair sieve; plunge it into another tub of clean cold water, nnd wash the starch through the meshes of the sieve, anil throw the residue away ; or wash 'it again if any starch remains in the pumice ; let it settle again, nnd repeat this process until the water comes off clear; scrape from the top any remains of the pumice; then take the starch out, put it on dishes to dry in a warm room, nnd it will be fit for use immediately.

When wattled for use, mix as much as may be needed in cold water, and stir it into boiling milk, or water if preferred, and it requires no further cooking. It also makes a stiff and beautiful starch for clearing thin muslins and laces.