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Show EAT POTATOES; " SAVE WHEAT i The potato is a valuable food. It is the most economical and practical wheat substitute in this part of the country. There is little or no sale for potatoes, and unless they are used more extensively some may spoil. Delicious) bread can be made by substituting 1-3 to potatoes for white flour and cutting down the amount of liquid. We are asked to modify our own recipes and make original ones. Test these new war recipes out in your own kitchen and help others to. It is the patriotic duty of every housewife to substitute in every possible way to save the food stuffs which are needed to ship. Variety is the spice of life. Introduce Intro-duce more variety into your diet. Make potato bread, cake, pastry, cookies, potato soup, stuffed potatoes, pota-toes, escaloped potatoes, potatoes au gratin. Try the following recipes, which have been tested out by the A. C, Miss Farnsworth, and the County j Home Demonstrator: White Potato Bread No. 1. 5 cups mashed potatoes. 9 cups flour. I iy2 t. salt, j 1 tb. sugar or honey. ! cup yeast. 1 tb. fat. : Cool mashed potatoes to luke warm, add sugar, fat, yeast and 1 cup flour, mix well, cover an.d let rise till light. It takes about two hours. Add salt and knead in remainder re-mainder of flour, the dough should be very stiff as it softens considerably consider-ably in raising, let rise till it doubles dou-bles in bulk. Shape into loaves and put in tins, let rise till it has increased in-creased in bulk 2 times. Bake 1 to 1 hours. Potato Bread No. 2. " , 5 c. mashed potatoes. 1 t. salt. 1 rounding tb. lard. 1 c. yeast. 2 quarts flour. Mrs. George Cox. Potato Bread No. 3. 2 gal. boiled and mashed potatoes. 1 pt. scalded buttermilk. 2 tb. salt. 3 tb. lard. 2-3 qt. yeast. 9 qts. flour. . Mrs. George Cox. Cream of Potato Soup. Add riced potatoes to milk which has been scalded with slice of onion, remove onion and season with salt, pepper, cayenne, celery salt, chopped parsley and butter. Potato Soup. 8 medium sized potatoes. pint chopped celery. 4 tb. chopped onion. , 1 tb. butter. 1 tb. flour. 1 t. salt. t. pepper. 1 t. chopped parsley. 1 quart milk. Pare and cut up potatoes with eel- j ery and onion, cover with boiling water. Cook 3 0 minutes, heat of the milk, stir flour with remaining cold milk, add to boiling milk, pour water off vegetables, saving it to use later, mash and beat vegetables till ! light and fine, then gradually beat in j the water in which they were cooked, ' rub through sieve, then put back on the fire, add salt and pepper, with egg whisk, beat in the boiling milk, 'add butter and parsley and serve at once. v Mashed Potatoes.1 To mashed potatoes add milk to imoisten, beat vigorously, add chop-j ped water cress, and chopped mint leaves to taste or chopped green or red pepper, meat, cheese with crumbs j mixed with fat. If the latter materials mater-ials are used, reheat. Stuffed Potatoes. Bake medium sized potatoes in hot oven till well done, remove center, add milk, egg, butter, salt, pepper and chopped nut meats, or peanut butter, beat up well. Place in oven to reheat. Mashed Potato Loaf. 4 c. creamed mashed potatoes, beaten up with milk, salt and pepper. pep-per. Form into loaf, but keep light and fluffy. c. chopped nuts may lae beaten up with it. Whip cup cream till stiff, add cup cheese bits, salt and pepper, pile on top of loaf, put in oven to melt cheese 3 to 4 minutes, sprinkle with paprika. 1 Serve at once. Potato Cake. Potatoes are good in cake. They are often used in this way to keep the cake from drying out quickly. Mash the potatoes and beat up with milk until very light. You can use your usual cake recipe, substituting 1 cup of mashed potatoes for cup of milk and cup of flour. , Potato Chocolate Cake. 2 c. sugar. 1 c. fat. 4 eggs. 4 squares melted chocolate. 1 t. vanilla. 1 c. hot mashed potatoes. Vi t. cinnamon. ! ' 1 c. walnuts. I ' 1-3 c. milk. ; 2 c. flour. 2 t. baking powder. ' c. buttermilk, and 1 t. soda may be used in place of sweet milk and baking powder. Cream fat and su-gar, su-gar, add chocolate and potatoes, and mix well, beat in the eggs, add milk land flour sifted with baking powder or soda, and cinnamon. Bake 4 0 minutes in moderate oven. . Potato Biscuit. 1 c. cold mashed potatoes. ' ; 1 c. flour. i 4 t. baking powder. H t. salt. ' 2 t. fat. Vi c. milk. f Cut fat into flour sifted with salt and baking powder, cut in potatoes, "add milk, handle lightly, roll to V4 inch thickness, cut into biscuits. Bake in hot oven. Potato Cornmeal Muffins. 1 egg. 1 c. milk. 1 c. cornmeal. 1 t. salt. 1 t. sugar. 1 t. baking powder. 1 c. mashed potatoes. : 1 c. buttermilk and Y t. soda may be used in place of the sweet milk and baking powder. Mix ingredients in order given. I Potato Sausages. I 1 c. mashed potatoes;, 1 c. ground nuts, fish or meat. 1 egg well beaten, beat-en, 1 t. salt, Va t. pepper, salt pork, bacon or other fat. Mix the mashed potatoes and seasonings with ground nuts, fish or meat, add beaten egg. Form into little cakes or sausages, roll in flour and place in a greased pan with a small piece of fat or salt pork on each sausage. Bake in a fairly hot oven until brown. I Potato Pie Crust. 1 c. flour, 5 tb. shortening, e. fresh mashed potatoes, t. salt, l cold water. Chill materials, cut 4 j tb. lard into flour. Cut in potatoes. ;add sufficient cold water to make a dough for rolling. Handle lightly ..and quickly, roll,spread 1 tb. lard ('over it, roll up, cut into pieces. Roll thinner than ordinary pie paste. Mrs. Edith R. Lewis, Emerg. Home Dem. Agent. |