OCR Text |
Show . USE MORE POTATOES. ' ..I. RIP consume the S"W recor break- 8 2- w log potato crop. 6!i Government ex-' ex-' -3 perts : have estimated esti-mated that over 700,000 extra acres of potatoes were planted last year. The United Slates Food Administration is endeavoring endeavor-ing to push the nation's big potato po-tato stocks into channels of trade and has placed potatoes on the list of substitutes that may be bought along with wheat flour. Potato soup has become a war dish. Ilere is a recipe that has been tested by United States Food Administration experts. Ingredients In-gredients needed are three potatoes, pota-toes, one quart of milk, ,tvo slices onion, three tablespoons "butter substitute, two tablespoons table-spoons flour, ono and one-half . tablespoons suit, one-quarter teaspoon celery salt, one-eighth teaspoon pepper, few grains cayenne cay-enne and one teaspoon chopped pursley. Cook potatoes In boiled salted water. When soft run through a strainer. Scald milk with onion, on-ion, remove onion nnd add milk slowly to potatoes. Melt the fnt, add dry Ingredients, stir until well mixed, then stir into boiling soup. Cook one minute, strain ' and sprinkle with barley. |