Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-02-16

Inc price Oh tne SpuuS uoSSn L ltll'
Said Pat with a grin,
"Begorra, we win!
! We won't eat the divils at ALL
A few days ago when a bag of po-
tatoes arrived from the store out of
mere curiosity, l counted them-just
| twelve. Twenty-Five cents for dozen
potatoes-two and u fraction cents
each! Everything else had taken
wings, loaf bread was shrinking under
ones very eyes and now even potatoes,
the great daily staple, had swung into
line on the uphill march. To the
average housewife a dinner without
/ potatoes is like a pitcher without n
handle. Well, then, we must learn to
| take a firm grip of the rim and tip
the handleless pitcher anyway!
| First, it is wise to see just what are
the food values found in the potato.
These are chiefly starch, a carbohy-
drate, and liquid. Therefore any
starchy vegetables cooked in plenty
/ of water could be used as q substi-
/ tute. Among these are rice, hominy,
spaghetti, noodles and macaroni. The
next question is to find palatable
ways of preparing these dishes Either
one boiled until soft and served alone
forms fiat tasting, unappetizing,
starcky mass They are first cousins
of our great American standby but 1t
is very evident that they lack the
potatoes flavor and satisfying attrac-
ton. Then the housewife looks
about her for combinations capable of
suiting the palates of her family. A
few of these l have gathered from
various sources and give below in the
hope that they may be of some use.
Fried Rice
Blend cups of cold boiled rice
with l tablespoonful lemon juice and
mold into balls Fry in deep fat until
a golden brown and serve very hot.
Baked Rice Loaf
Boil rice in chicken stock. When
done, drain and press into mold.
When firm, remove from mold, brush
over with egg yolk, sprinkle with
grated cheese and brown in the
oven. Serve with tomato sauce.
French Rice
4 Fry together finely chopped
onion and seeded and chopped green
pepper. Remove from fire, add tea
spoon lemon juice and pour over hot
rice.
! Baked Hominy
Soak. boil and drain ? cups big
hominy (samp). Add l can tomatoes.
Mix together in baking dish. Dot over
top witE cheese and cook until partly
dry.
CrOQuetteS OF HOminy
| Add tablespoons milk to cups
cold boiled samp. Heat slowly. Re-
move from fire and add salt, pepper,
celery salt, dash of powdered Glove
and the beaten yolk of one egg. When
cool, shape into croquettes, dip into
white of the egg, roll in crumbs and
fry in hot deep fat
Spanish Spaghetti
Fill a baking dish with alternate
layers of boiled spaghetti and any left
over meat chopped fine. Season each
layer with chopped onion and chopped
red peppers. Pour over all the liquid
from one can of tomatoes. Season
with salt, paprika and celery salt.
Sprinkle cheese over top and bake.
Swiss Spaghetti
Boil and drain the spaghetti and
mix thoroughly while hot with grated
Swiss cheese and a little melted but
ter. Season with salt, paprika and
celery salt Set in the oven until the
cheese melts and blends thoroughly.
Serve very hot.
Fried Noodles
Boil large noodles in salted water
until tender, drain and cool. Dip
each piece in batter and fry in hot
fat Serve with cream or tomato
sauce.
Noodles and Tomatoes
Mix thoroughly one can tomatoes
and one package boiled noodles. Sea-
son with salt, pepper and diced onion.
Put into baking dish, dot over with
cheese and bake until firm.
Macarom in Peppers or Cheese Shell
Scald sweet green peppers. remove
seeds and fill with boiled and broken
macaroni. Dot over tops with cheese
and bake. Or if one has the shell
of a pineapple or edam cheese on
hand fill with the macaroni, sprinkle
top with crumbs and bake.
! When in the course of human events
the hearts of the wholesale dealers
soften toward mankind, we may be
able to eat potatoes again with an
easy mind (and purse). When that
ourselves and serve them in new and
odd styles just for the joy of it!
DeviIled Potatoes
Wash and bake six large potatoes
in their jackets. Remove a slice
from one end and carefully scoop out
the white. Mix this to a soft foamy
consistency with milk and one we'll
beaten egg. Flavor highly with salt.
cayenne, mustard, onion juice and
celery salt. Stuff the skins with the
mixture. adding a piece of cheese in
place of the slice cut off. Stand up
right in pan and put into oven until
the cheese is thoroughly melted.
English Potatoes
Fry thin slices of cold boiled potato
until brown and on each slice place q
piece of hard boiled egg. Pour over
the platter before serving sauce
made of I cup water, tablespoons
Drowned -four. salt, .peper.- 2 tea
spoons vinegar and chopped parsley
to taste.
Potatoes and Bacon
Brown one cup cold chopped pota-
toes with one-half cup diced bacon
Beat separately the yolks and whites
of eggs (the Powers grant they will
be cheaper by thenD. Stir eggs into
the potato mixture and season with
salt, pepper and celery salt. Cook in
frying pan slowly lick an omelet, fold
ing over If desired.
ANNA HAMILTON WOOD.
Kittatinny Camp Fire
Girls RovaIIv Entertained