Evening Republican, Volume 21, Number 228, Rensselaer, Jasper County, 11 October 1917 — Vary the Potato Dishes. [ARTICLE]

Vary the Potato Dishes.

_—; — F When potatoes are plentiful and cheap, vary the form in which they are served, says the United States department of agriculture, and so bring about the eating of more of the tubers. This will furnish starchy food < in a good Wholesome form and at the same time reduce the drain on wheat. Try preparing your left-over potatoes in the following way: Potatoes With Cheese Sauce. Season two cupfuls of cold diced potatoes with one-half teaspoonful salt, and one-quarter teaspoonful pepper. Reheat in a double bol 1 er. Prepare a cheese sauce in the following manner: Mix two tablespoonfuls of flour, three-quartersteaspoonful of salt and one-quarter teaspoonful ox pepper to a smooth paste wiQi -three tablespoonfuls of cold * milk. Add this and one-quarter cupful of grated cheese to one cupful of boiling milk, stirring constantly to prevent lumping. Place the reheated potatoes in a serving dish and pour over them the cream sauce.