Evening Republican, Volume 21, Number 164, Rensselaer, Jasper County, 22 July 1918 — British Food Experts Tell How Potato Butter Is Made [ARTICLE]

British Food Experts Tell How Potato Butter Is Made

Bntter, which formerly was an exclusive product of the cow, will In future be made from nuts and potatoes. The latest substitute to compete with the bovine nectar of the meadow and the silo has been announced* by the conservation department of the United States food administration to be potato butter. From the home of the “magna charcomes a recommendation by the British ministry of food that potato butter can be made for ten cents a pound. Here is the modus operandl: “Peel the potatoes. Boil until they fall to pieces and become floury. Rub them through a fine sieve into a warmed basin. To 14 ounces of potatoes add two ounces of butter or margarine and one tablespoonful of salt. Stir until smooth. Mold Into rolls. Keep in a cool place. Use butter coloring to Improve the appearance. If intended to be kept more than a few days, use butter preservative.” ___