Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-10-12
RECEIPTS FOR
POTATO DISHES
Eat Your Share of Nations
Bumper Crop; Plentiful
and Cheap

Washington, Oct. IL. - Are
you eating your share of the coun-
try's bumper potato crop?" asks the
United States Department of Agri-
culture in a recent statement. Now
that the tubers are once more plenti-
full and cheap they may we'll be given
a prominent place on the dinner
table," continues the statement.
The department makes the follow
ing suggestions in regard to the use
of potatoes at dinner:
Potatoes at Dinner.
Potatoes may be freely used at
dinner, the variety which we all like
being secured by varying the ways
in which the potatoes are served.
Then, too, one should not overlook
the fact that, since both of them are
foods which are very palatable
sources of starch, by eating more
potatoes one can diminish the bread
eaten aRd thus help to save wheat,
which is such an important matter
at the present time.
Many think that potatoes are at
their best when prepared in the
simplest ways, that is, baked or
boiled, but even so some variety is
possible, for they may be baked in
their jackets, or with the skins
rubbed or scraped off, or pared and
baked in the pan with the meat, the
juice they absorb improving their
flavor. The skins may be easily
rubbed off new potatoes, and almost
as easily from old potatoes provided
they are first dropped for ten min
utes in boiling water.
Potatoes may be boiled or steamed
in the Jackets, peeled entirely; or
with only a ring peeled around the
center The boiled potatoes may be
served as they are, or mashed, or
diced. Such simple changes as these
help to give variety.
Minted Potatoes.
Boiled potatoes are at their best
when mealy, so, after boiling, the
water should be poured off, little
salt sprinkled over the potatoes, and
the kettle not quite covered, and
placed on the back of the stove, so
that they may dry out"
If you wish novelty, in boiling
new potatoes add few mint leaves
10 the water in which they are
cooked. In baking potatoes one
should always remember that, to be
at their best, they should be served
as soon as they are done. II one can
not serve them at once, the SKIN on
one side should be slashed in order
to allow the. steam to escape, and the
potatoes kept hot.
Fried potatoes are also favorite6
and the ways in which they can be
either fried in deep fat or pan fried
are numerous and are we'll known.
Fried potatoes seasoned with onion
are a common dinner dish, and one
should remember that green peppers
can be used with the onions or in
place of them.
Potatoes With Sauce or Cheese.
Potatoes baked with white sauce
and cheese, scalloped potatoes, and
similar dishes can be used in place
of macaroni and spaghetti, and po-
tato dumplings can he used in place
of wheat dunIplings. Cooked in
combination with other foods, in q
meat pie, for instance, potatoes may
be depended upon as the principal
dinner dish. There are also a num-
Der of dishes, such as potato pud-
ding, which can be used at dinner in
place of sweets made of wheat flour.
Tested Potato Receipts
OF the many possible receipts. the
following are suggested as more or
less typical:
Potato Soup.-Three potatoes, of
medium size; 4 cups skim milk; l
small onion, tablespoons of butter
or other fat, . tablespoons flour;
l = teaspoons salt; 4 teaspoon eel
cry salt or / stalk of celery cut IN
inch pieces, Il teaspoon chopped
parsley. Little cayenne pepper or
paprilSa.
Boil the potatoes and when soft
rub them through a sieve. Slice the
onion and scald this and the celery
with the milk. Take out the onion
and celery and add the milk slowly
TO the potatoes. Melt two table
spoons butter or fat, into which NIX
the dry ingredients. and stir into the
boiling soup. Boil one minute:
strain, add the remainder of the but
ter, or fat, and sprinkle with the
parsley when ready to serve. The
parsley improves the looks and adds
a little to the flavor, but may be
omitted if this is more convenient.
Stuffed Potatoes.-A nice way to
secure variety is to cut a slice
from the top of each baked
potato and scrape out the in
side. Mash, season with salt, pep
cry leaf or onion juice (if liked) and
butter, or saVory fat, and heat in a
little hot milk; add two well-beaten
whites of eggs. Refill the skins,
sprinkle with grated cheese or bread
crumbs, and bake in a hot oven
about six minutes.
Creamed Potatoes. There are
several different ways in which
croamed potatoes may be prepared.
Cd Freshly boiled or cold boiled
potatoes may be cut into small cubes
and served heated in cream sauce.
CD Wash, pare, and cut potatoes
into small cubes. Put into frying
pan with few slices of onion cut up