Evening Republican, Volume 21, Number 41, Rensselaer, Jasper County, 26 February 1918 — EAT LIBERALLY OF POTATO CROP [ARTICLE]

EAT LIBERALLY OF POTATO CROP

War Duty to Save Large Yield of Tubers by Eating Them. HOW ALL PEOPLE CAN HELP Heavy Lose of This Perishable Food May Result If Americans Do Not Use It More Liberally—Less Bread Is Needed. You may know it already, but It will' bear repetition now when it is Important that everybody eat liberally ofthe big potato crop; that potatoes are an excellent food for your body; that they are good fuel; that one mediumsized potato gives you as much starch as two slices of bread; that, like other vegetables, they give you salts which ‘you need to build and renew all the parts of your body and keep it in order. Potatoes furnish starch which burns in your muscles to let you work, much as the gasoline burns in an automobile engine to make the car go. When you have potatoes for a meal you need less bread. Potatoes can save wheat. An old king is said to have tested each cook .before hiring him by asking

him to boil a potato. Even the best potato can be spoiled by a poor cook. To boil them so that they will be “fit for a king,” drop the unpeeled potatoes into boiling salted water and cook 20 to 30 minutes. Drain the water off at once. If they are cooked too long or allowed to stand in the water they get soggy. Peeling Is Wasteful. If you peel the potatoes before cooking them you will waste time and potatoes both. You may throw away a sixth or even a quarter of the good part of the potato with the skins. Also, If the potatoes aren’t covered up by the skins while cooking, some of the valuable material' will soak out into the water. Even very small potatoes can be economically used, if they are boiled in their skins. For best mashed potatoes: Peel the boiled potatoes, mash and beat until very light, adding salt, butter or oleomargarine and hot milk, a half cup of milk to six potatoes. Potato Sausages. 1 cupful mashed po-1% teaspooonfuls tatoes. »alt. 1 cupful teaspoonful pepnuts, fish, or meat. per. 1 egg, well. beaten. Salt pork, bacon, or other fat. Mix the mashed potatoes and seasonings with the ground nuts, fish or meat. Add beaten egg. Form into nttle cakes of sausages, roll In flour and place in greased pan with a small piece of fat or salt pork on - each sau-

sage. Bake in a fairly hot oven until brown. Scalloped Potatoes and Cheese. Arrange a layer of sliced raw or boiled potatoes in greased baking dish and sprinkle with grated cheese and a little flour. Repeat until dish is nearly full. Pour milk over the whole, about one-half cupful to every three potatoes. Skim milk is good. Bake in a moderate oven until done. The length of time required depends upon whether the potatoes are raw or boiled and whether the baking dish used is deep or shallow. Boiled potatoes baked in a shallow dish will take only 20 minutes. Raw potatoes in a deep dish may take as much as one and one-half hours. Potato Puffs. >4 teaspoonful salt 1 cupful hot mashed and a dash of pappotatoes, well sea- rlka. eoned. % teaspoonful pars1 egg. ley, chopped fine. Beat yolk Into the mashed potatoes and add seasonings. Beat the white of egg very stiff and fold into the potatoes. Drop by spoonfuls on a greased pan and bake until a> golden brown. Shepherd’s Pie. Grease a baking dish; cover the bottom with mashed potatoes. Add minced meat or fish seasoned well and mixed with the thickened meat stock or with white sauce. Pile the mashed potatoes lightly over the top to cover. Bake In oven 20 to 30 minutes until a delicate brown on top.