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Show USE' MORE POTATOES. . , LP consume . the ITi" 1017 record break-. break-. ISm-B ,nK potato crop. B Government " ex- , pert3 have est.-mated est.-mated that over 700,000 extra , acres of potatoes were planted last year. The United States , r'ood Administration is endenvor. Ing to push the natlnns big potato po-tato stocks Into channels of trade and has placed potatoes ou the list of substitutes that, may be bought along with wheat flour, - Potato soup has become a war dish. Here 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, two slices onion, three tablespoons butter substitute, two tablespoons table-spoons flour, one and one-half tablespoons salt, bne-quarter teaspoon celery snlt, one-eighth," teaspoon' pepper, few prulns cayenne cay-enne and .one teaspoot chopped parsley.., Cook potatoes in boiled salted water. When soft run through, t strainer. Scold milk with onion, on-ion, remove onion and add milk slowly to potatoes. Melt the fat . add -dry ingredient stir until well mixed, then stir into boiling soup. . Cook one minute, strain T and sprinkle with hurley., ' " |