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Show Exceptionally ijsty dishes may be prepared with left over potatoes j I - ; Tbc allies realize it takes time for a democratic nation such as America, to pull itself locMnrr and get into war -harness. Vr cannot Immediately sond slnn-loads slnn-loads of airplanps, munitions, and trained men. But wr can immediately send the allies shiploads of wheat. To save wheat requires no machinery, no lone; months of training. All that is noces-I noces-I . 5ar- is the willinpnoss to cal some-thine some-thine else in its place The allies axe. fichtinp and dying for us. willing and ready to bear the fall bruDt of the war until we can prepare pre-pare ourselves to shoulder our share of the burden. All that they ask is that we should sustain tbeir bodies while tbey do this. It is inconceivable under the circumstances cir-cumstances that we should be unwilling un-willing to give tbem our wheat, yes. lo the last pound if necessary. Certainly Cer-tainly we can get along without wheat pa5try and desserts, and as for wheat bread, we can get along without this, loo, by eatinc corn, barley, buckwheat, or rice hot breads for one meaJ a day. and the other meals eating more of rice, hominy and potatoes in place of f. a part of the ordinary amount of wheat t bread. Especially does the latter vegetable offer a "way out." Gie your family plenty of potatoes and Jet tbem go without bread entirely. "But my family will get tired of so manv potatoes." you say. There Ls no need of this complaint, for there are hundreds of ways to disguise dis-guise the humble potato which can play such a big part in winning the war. if we will only let it. The following are but two out of tbc hundreds : Potato Peanut Loaf. 1 pint mashed potatoes, - cup ground peanuts or cup peanut but-ter, but-ter, 2 teaspoons salt. teaspoon pepper, pep-per, tup milk, 2 tablespoons fat, 2 r:rcs. Beat the entire mixture together togeth-er and place In greased bakins dish Set in a second pan containing hot water and bake in the oven until firm. Serve with tomato sauce-White sauce-White Potato Custard Pie. 2 enps riced baked potato, I eges beaten slightly. 1 cup sugar, 34 cup fat. hi eup thin cream or top milk, juice and rind of one lemon. Mix in the order given. Beat hard for five minutes. minu-tes. Pour into pans lined with oatmeal pastry crust. Bake in hot oven 20 to 30 minutes or until custard is set This makes two pies. Cooked in the form of patties, tiiis will make eight Lcft-Over Potatoes. There is no other vegetable for which thereare so many delightful uses as for potato. It combines well with other materials or it can be used all by itself. Surely you are not fail- inr to ma-ke use of this versatile vegetable. veg-etable. Stewed Potatoes. Cut cold baked or boiled potatoes into dice, put into a stew pan with salt, a tiny bit of onion minced fine, and milk enough to half covur the potato. po-tato. Sri on the back of the stove and stew slowh , stirring with a fork occasionally until all the milk is takn up Season with fat and pepper and serve. Scallop of Potatoes and Cheese. Cut. cold boiled potatoes into dice. Win n ready to use season them well with salt, pepper, and melted fat. In a greased baking dish arranged alternate alter-nate layers of potatoes, grated cheese, and white sauce (medium), havinc sauce on top. Heat in the oven and serve. Potato Peanut Loaf. 1 pint mashed potato. 1 cup cround peanuts or cup peanut butter, 2 trnspoons salt. 2 teaspoon pepper, s cup milk. 2 t .ibhspnons fat. 2 egga. I.e. it the entire mixture together and place in greased baking dish; set in a serond pan containing hot water and bake in the oven until firm. Serve with tomato sauce. Potato Pudding. l1 cups mashed potatoes. 4 tablespoons table-spoons fat, 2 eggs well beaten. cup milk. V. teaspoon salt, Vz lemon (juice and rind), 1 tablespoon susar, 'V cup raisins and nut meats. Add to the mashed potatoes the faL eggs, milk, lemon juice, qrated peel and sugar. Beat all ingredients together and bake in greased dish hour or longer. Serve with top milk. Potato Puffs. 2 cups mashed potato, 2 eggs, Vi cup milk, 1 teaspoon salt, 1 cup grated cheese. Add the milk to the potato and beat until thoroughly blended. Add the beaten egg and salt, cradually adding add-ing the grated cheese. Bake in greased greas-ed tins or ramekins in a slow oven. |