Show I 1 t potatoes save wheat Is s potato ie is a vila vilu ablo food 11 he a most t and ml ical wheat substitute in thili oatho country Th little i tale for or potatoes and unless are used more extensively may ilici licious oue bread coo can be mado by li tating J to J potatoes for flour dour aud and cutting down the ill nto of liquid ore asked to modify our own Cs and make original ones these new war out in on oa kitchen and help others 1 it i tho pt otio duty of h bome use w wife i af 0 to substitute in fit f possible poe sible way to ave save the food anta stuffs which are tire needed tu to ship variety ie is the pice spice ot of life introduce more variety into your diet alake potato bread cake patry pastry cook cookie ice potato atu btu fed pota potatoes toes escal loped potatoes po gratin try tho the f following recipes winch which hane Lae been te tested led out by b tho the A 0 miss farnsworth and the county home demon et HITt POTATO NO 1 5 cups mashed potatoes 9 0 cups flour 1 tablespoon salt 1 tablespoon sugar or honey 2 cup out cast east 1 tablespoon fat cool mashed potatoes to lule warm add sugar yeast end and I 1 tup fl ar inix ft ell cour aud and let rise continued Continue Jon on page 1 potatoes save wheat from first pae page till li light glinc it takes about 2 ligoure lou to add salt anil anti knead in remainder roma inder of hour flour tile dough should all be ery iery ait it softens considerably in raising let rise till it doubles in bulk shape into loves to and anti put in tins let rise till it has las increased in bulk ok truies 1 bake I 1 to ii bours POTATO w 0 no o 2 5 mashed potatoes 11 1 ii teaspoon teaspoons a silt I 1 rounding round ing tablespoon laj I 1 cup clip baet 2 quarts flaur mrs george cox C OREAD nu 0 3 8 2 VI e boiled and a ln maili eil potatoe pot gittoes I 1 pt tit scalded buttermilk 2 enit it 3 ard i cup sup bast 9 quarts flour mrs georgo george boox CIO arai OF add li wilk which lit been scalded elica rf tf onion and season with 1 ci cY yenne enne celery alt 0 chol parsley and batter POTATO sot sou I 1 8 medium sized noi 01 i pint chopped ch celery ji 1 chop onion I 1 tablespoon butter I 1 tablespoon tables floar ij 1 teaspoons aalt salt teaspoon pepper 1 choppa kiy 1 Il lArt milk and cut up potato with ff celer celera and alit onion cover with taj inn ing water cook JO do int heat I 1 of tho the aulk ak stir nour flout with remain bg ig cold milk add to boiling pour water of 1 S baling it to bic aivish and beat till light und and fun rint then gradually belt in tile water in tanch the were cooked nib rub through diee then put bach bich on oil tho the ahre add salt and pepper with wall egg hick belt beit in lit the boiling milk add buter nud parsley aud erve serve at onie one mallad I 1 10 rotators to mabel potatoes add milk to moisten afat add chopped vater cress and chopped mint bales to taste or chopped arven or red pepper mett calse crumbs mixed with fat it tin ow letter latter aro are used dt rOTA rotators TOES Efi bako in siz d potatoes in hot lot own oll till all doue done rencie center add adil milk egg butter salt pepper and chopped nul nut meats or peanut butter baat up tip ill place lince in oen to reheat POTATO fotr i cup cups ishad ni potatoes beaten up with milk suit salt and pepper popper form into loaf to if bill bul keep keel light and putty i cup chopped chop ld nut may bo be bectell up tip gitil it whip cupol cup of cream crenin till stilt adi 12 cup clinese bite bits silt and pepper and pile pilo on oll top of lo 10 it if put in ill t cun I 1 ji to melt cheese 3 to I 1 ni mutta sprinkle with paprika bun at knoo not oil nad find mineral aud location blanks at this olee |