Belding banner. (Belding, Mich.) 1889-1918, 1917-10-24


There should also be added cup OF
brown sugar and one-fourth teaspoon
full salt. When the desired thickness
is obtained one teaspoonful cinnimon
is stirred in.
Pear butter is made like apple but
ter without the cider.
Potato Week
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
Agriculture. The first if these pur-
poses is to encourage the eating of
the tuDers because at that time it is
expected that potatoes will be the
most available and economical starchy
food: the second is to save wheat dur
ing this period; and the third is to en-
courage the general. use of potatoes
as wheat substitute by the Ameri-
can householder.
Stuffed POtatoes.-Cut baked pota-
toes in half, remove the pulp, mash it,
add enough milk for the usual con.
sistency of mashed potatoes, and sea-
son with butter, salt, and pepper. Fill
Tic Ddhtd Chlfio VIII liiiS bilAlut u WA
the tops with butter and bake for
eight or ten minutes in hot oven. To
vary this add to the mashed potatoes,
before the skins are filled, any one Of
the following: Beaten white of egg
tone egg to three medium-sized pota-
toes), grated cheese (one-half cupful
to three mediums potatoes) chop
ped meat (one-half cupful to three
medium-sized potatoes). chopped par
sley Zone tablespoonful to, three
medium sized potatoes.)
ScalICped Potat0es.-Use raw, thin
ly sliced potatoes in layers, each lay
err 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 tend
er. This may be varied by adding, in
layers, hard-boiled egg, sliced; graf
ed cheese; or minced ham.
Potato Biscuit. - Sunday - from
Fridays or Saturdays left-overs.
One cupful mashed potatoes, one cup
full flour, four teaspoonfuls baking
powder, one-half teaspoonful salt, one
tablespoonful butter, one tablespoon
full lard, milk, about one-half cup.
Sift the dry ingredients. Add these
to the potatoes, mixing with knife.
Work the fat into this mixture light
ly. Add gradually enough milk to
make soft dough. Toss the dough
or to a Toured board, pat and roll it
lightly to one-half inch in thickness.
Cut it into shapes with biscuit cut
ter. Place the biscuits on creased
pans and bake II to 10 minutes in a
hot oven.
Meat and Potato Pie With Potato
Crust.-These are very good with
broiled or fried fish or meat. Boil
meat, cut into small pieces. Mix with
potatoes separately boiled and cut up,
and put into baking dish. Make a
crust by mixing smoothly mashed po-
tatoes to which a tablespoonful of
shortening has been added, with
enough flour and water to make them
roll out easily. A pie made of a
pound of meat will require five or six
small boiled potatoes, a cupful OF
mashed POTATOES. and eight or ten ia
blespoonfuls Of flour, and should be
baked about twenty minutes in a hot
oven. Salt, pepper, and other season
ing, as onion and carrot, may be add
ed to taste. A teaspoonful of bak-
ing powder makes the crust lighter.
Potato Pudding.-One-qua Id.
mashed potatoes five small pota-
toes), four tablespoonfuls butter or
good cooking fat, two eggs, one-haf
cup milk, one-fourth teaspoonfuf salt,
one-half lemon Juice and rind), one
tablespoonful sugar, one-half cup
raisins or raisins and nut meats. Boil
potatoes, mash, and add butter, eggs.
milk, lemon juice, grated peel, and
sugar. Beat all the ingredients to-
gether, and bake in buttered dish
for three-quarters of an hour or long