Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1917-10-08
POTATO WEEK
Make Special Effort To Eat Potatoes
October % To q, Inclusive.

Three purposes will be accomplish
ed by a nationwide potato week in
which every one will make a special
effort to eat potatoes during the week
from October % TO 81. according to
the United States Department of Agri-
culture The first of these purposes
is to encourage the eating of the tu-
bers because at that time il is expect
ed that potatoes will be the most
available and economical starcny
food; the second is TO save wheat
during this period; and the third is
to encourage the general use of po-
tatoes as wheat substitute by the
American householder
Ii is proposed that consumers make
special effort to eat potatoes pre-
pared in different way, recipes for
which can be obtained from the Home
Economics Departments of the vari-
Gus State colleges of agriculture, or
from the o. S. Department of Agri-
culture. Ii is not supposed that this
potato week will of itself have much
effect on the potato situation, but it
should call the attention of the people
to the fact that there is a plentiful
supply which should be used in do
nestle commerce, leaving the more
readily transportable grains for ex-
port trade. In shipping potatoes
about four-fifths of the weight is
water; in shipping wheat only one
eight is moisture
The Department does not claim any
originality for the idea of a potato
week. The same plan has been in
effect for a number of years in re-
spect to raisins, for which there is a
national raisin day, established by ex-
tensive advertising by the raisin in
dustry of California. The same thing
has been done in respect to oranges
by the citrus-fruit associations. The
purpose of the days is to increase the
general consumption of these prod
ucts by acquainting the people with
their food value.
A Potato Dish For Each Day In The
Week.
1t is said that potatoes may be
cooked in more ways than any other
vegetable, and a score or more va
riations are within the knowledge of
any good hotel chef Seven ways,
one for each day in the week, begin
ming with Mondays, Tuesdays, and
Wednesdays dinners, through Thurs
days lunch, Fridays dinner, Satur-
days lunch, and Sundays supper are
here given
Stuffed Potatoes (Monday: Cut
baked potatoes in half, remove the
plup, mash it, add enough milk for
the usual consistency of mashed po-
tatoes, and season with butter, salt.
and pepper Fill the baked skins with
this mixture, dot the tops with but
ter and bake for eight or ten min
utes in hot oven. To vary this add
to the mashed potatoes, before the
skins are filled. any one of the fol-
lowing, beaten white of egg q egg to
3 medium-sized potatoes); grated
cheese (12 cupful to medium-sized
potatoes); chopped meat Q-2 cupful
to medium sized potatoes) chop
ped parsley q tablespoonful to 3 me-
diminished potatoes).
Scalloped Potatoes (Tuesday): Use
raw, thinly sliced potatoes in layers,
each layer to be sprinkled with flour,
butter, pepper, salt; lastly pour in
just enough milk to be seen through
the top layer, and then bake for
about an hour, or until the potatoes
are tender. This may be varied by
adding, in layers, hard-boiled egg,
sliced; grated cheese; or minced ham,
Boiled Potatoes Wednesday,: Sc
lect potatoes of uniform size: wash
them with brush; and plunge them
into boiling sailed water q teaspoon
full salt to / quart water). Cook
them with the cover of kettle ajar. I'M
til tender, from 20 to 80 minutes.
Drain the potatoes; remove the skins;
dress the potatoes with butter if de-
sired; and serve them Immediately.
If 1t is necessary for the potatoes to
stand few minutes before being
served, cover them with cloth. not
a lid, in order that the steam as it
condenses may be absorbed by the
cloth and not returned to the pota-
toes to make them soggy. This is the
reason for serving potatoes in an UNI
covered dish. The potatoes may be
sprinkled with chopped parsley