Evening Republican, Volume 22, Number 33, Rensselaer, Jasper County, 8 February 1919 — Toasted Potatoes Regarded Good Substitute for Bread —Skins Add to the Flavor [ARTICLE]

Toasted Potatoes Regarded Good Substitute for Bread —Skins Add to the Flavor

The United States this year, it appears, will have to feed practically all of Europe. Every suggestion for conservation of food and variation in preparation is welcome and an article in Good Housekeeping has special value in this connection. To quote: “It is plainly a patriotic duty to use potatoes as a bread substitute. The nearest approach to conventional methods of cooking potatoes for a bread substitute is, of course, a perfectly baked potato, but a perfectly baked potato is rare as a day in June. “Even a perfectly baked potato served at the psychological moment does not give that subtle sense of. bread function that the piece of bread or toast, held in hand affords. “Prepare good-sized potatoes as if to bake, being more scrupulously careful than usual to scrub . and cleanse the skin carefully and remove all bad spots. Cut the perfectly cleansed potato lengthwise into slices, one-fourth of an inch thick. Put the slices loosely into a wire basket or steamer and steam until they are properly ‘tempered’—that is, until they are in part but not completely cooked. If they are completely cooked by the steam, they are of no particular value as a bread substitute. As a rule, about ten minutes’ steaming is adequate. After this initial steaming, dry the slices well between clean towels and toast as you would slices of bread, or put them In a wire basket or perforated pan and bake In a very hot oven until the slices are delicately browned on both sides. Sprinkle lightly with salt. Serve as yon would toast*. .The sklns can. bet r.emoved before serving or while eating, but If one is a connoisseur, a real disciple of Epicurus, with as much love of flavor and conservation as a boy or animal, he will eat the toasted slices skTnandaH.” =