Your American ingenuity and the American practice of reading will
show you a lot of ways of saving waste: for example, frozen potatoes
are not necessarily spoiled, we are told by Mr. de Ronsic, a writer
in the _Reveil Agricole_. They may be dried and then cooked as
usual. The _Revue Scientifique_ (Paris), abstracting the article in
question, says:
"The potatoes must be dried to prevent decomposition, which takes
place very rapidly after they have thawed out. . . . "The oven
should be heated as for baking bread. Then, when it has reached the
necessary temperature, which is easily recognized, the potatoes are
put in, cutting up the largest. They are spread out in a layer so
that evaporation may easily take place, the door of the oven being
left open. From time to time the mass is stirred up with a poker to
facilitate the evaporation. When the drying has gone far enough, the
potatoes having become hard as bits of wood, they are withdrawn to
make room for others.
"Potatoes thus dried may be boiled with enough water to make a paste
similar to that which they would have furnished if mashed in the
ordinary manner, and which will answer very well, at least to feed
stock.
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