Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1917-10-18

hfllkANnloN ~ &.- ~ 90 III
purposes will he accomplished by a nation
wide potato week in which every one vii
make a special effort 10 eat potatoes dur
ing the week from October % 10 %, ac-
cording to the United States Department
of Agriculture. The first of these pur-
poses is to encourage the eating of the tn
hers because at that time il is expected
that potatoes will be the most available
and economical starchy food; the second
is to save wheat during this period: and
the third is to encourages the general use
of potatoes "a a wheat substitute by the
American householder.
1t is proposed that consumers make a
special effort To eat potatoes prepared IN
different ways, recipes for which can be
obtained from the nome economies depart
ments of the ariou state colleges of agri-
culture, or from the United States Depart
ment of Agriculture. 1t j. not supposed
that this potato week will of itself have
much effect on the potato situation. but il
should call the attention of the people 10
the fact that there j. a plentiful supply
which should be used in domestic com
mcrce. leaving the more readily transport
able grains for export trade. In shipping
potatoes about four fifth> Of the weight
j. water; in shipping wheat only one-eishih
j. -,oisture.
originality Tor the idea of i potato week.
The same plan ha~ been il effect for 4
number ~ YEAR, IN rc~cept 10 r~ai~in>. for
which there i Il national rai~in day. cSiah-
Ii-he.i through extensive ADVERTISING by the
ra~in industry of California. The same
thing has ben lone in respect to oranges
by The citrus fruit associations. The pur-
pose of the days j. Ia increase the general
consumption Of these products by ac-
quqinting the people with their food valne.
A POTATO DAY R0R EACH DAY IN
THE WEEK.
II * -aid tina, potatoes may be cooked
in more ways than any other vegetable.
and a score or more variations are within
the knowledge Of any good hotel chef.
Seven ways, one for each dav IN the week.
beginning with Mondays. Tuesday and
Wednesday, dinners. through Thursdays
lunch, Friday dinner. Saturdays lunch.
md Sunday supper are here given:
STUFFED POTATOES: tMonday.) Cut
baked potatoes in half, remove the pulp.
ma Sh il. add enough milk for the usual
consistency ef mashed potatoes, and sea-
son with butter, salt, and pepper. Fil the
baked skins with this mixture, dot the tops
with butter and lake for eight or ten MIN
utes in a hot oven. To vary this add to
the mashed potatoes. before the skins are
white Of egg Zone ege 10 three medium
sized potatocsl; grated cheese tone-hslf
cnpfnl to three medium-sized potatoesl !;
chopped meat tone hall cupful to three
medium sized potatoesl: chopped parsley
Tone Tablespoonful 10 three medium
sized potatoes.)
~SCALLOPED POTATOES fTuesday.)
Use raw, thinly sliced potatoes in layers.
each layer 10 be s~prinkled with flour. but
ter. pepper. salt lastly pour in Just enough
milk "a be seen through the top layer. and
then bake for about an hour. or until the
potatoes are tender. This may he varied
by ~adding( in LAYERS. hard boiled egg,
sliced: grated cheese. or minced ham.
BOILED POTATOES: "wednesday
Select potatoes Of uniform size: wash
them with a brush. and plunge them into
boiling sailed water Zone ~ieaspoonful salt
10 one quart water) Cook them with the
civer Of kettle AGAR. until tender. from %
TO 80 minutes. Drain The potatoes; remove
the skins. dress the potatoes with butter
IL desired. and serve them immediately. II
il J. necessary for the potatoes - stand
a few minutes before bein. served. cover
them with" "a cloth. not a lid. I'D order thai
the steam a. II condcn~e~ may DC absorbed
BY the cloth and not returned IT, the poia-
toes 10 make them ~ocyv. This j. thu