Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-11-03

poses well be accomplished by q
nationwide potato week in which
every one will make special effort
to eat potatoes during the week from
November 3 to 26, according to Uni.
ted States Department of Agriculture.
The first of these purposes is to en-
courage the eating of the tubers be.
cause at that time it 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 encourage the gem
eral use of potatoes as a wheat SUBJ
stitute by the American householder
1t is proposed that consumers make
special effort to eat potatoes pre-
pared in different ways, recipes for
which can be obtained from the home
economics departments OF the various
State colleges of agriculture, or from
the u. s.. Department of Agriculture.
1t 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 domestic commerce,
leaving the more readily transportable
grains for export trade. In shipping
potatoes about four-fifths of the weight
is water; in shipping wheat only one
eighths is moisture.
The department does not claim any
originally for the idea of potato
week. The same plan has been in eff
feet for number of years in respect
to raisins, for which there is q nation.
al raisin day, established through ex-
tensive advertising by the raisin in
dustry of California. The same thing
has been done in respect to oranges
by the citrus-fruit association. The
purpose of the days is. to increase the
general consumption of these products
by acquainting the people with their
food value. ... -!
1t is said that potatoes may be
cooked in more ways than any other
vegetable, and a score or more varia.
lions are within the knowledge of any
good hotel chef. Seven ways, one for
each day in the week, beginning with
Mondays, Tuesdays, and Wednes-
days dinner, through Thursdays
lunch. and Fridays dinner, Saturdays
lunch, and Sundays supper are here
given. .~<.. r.
Stuffed potatoes: Monday Cut
baked potatoes in half, remove the
pulp, mash it, add enough milk for the
usual consistency of mashed potatoes,
and season with butter, salt, and pep
per. Fill the baked skins with this
mixture. dot 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: beat white
of egg q egg to medium-sized pota-
toes); grated cheese (1-2 cupful to
8 medium-sized potatoes; chopped
meat (1-2 cupful to medium-sized
potatoes); chopped parsley Il table
spoonful to medium-sized potatoesl.
? ScaIloped 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
,op layer, and then bake for-aboHt an
hour, or until the potatoes are tender.
This may be varied by adding, in lay
srs, hard-boiled eggs, sliced; grated
cheese; OF minced ham.
Boiled potatoes: (Wednes a y
Select potatoes of uniform size; wash
them with a brush; and plunge them
into boiling sailed water. q teaspoon,
full salt to quart water) Cook them
with the cover of the kettle ajar, until
tender, from 90 to 80 minutes. Drain
the potatoes: remove the skins; dress
the potatoes with butter if desired;
and serve them Immediately. If it is
necessary for the potatoes to stand
a few minutes before being served,
cover them with a cloth, not lid, in
order that the steam as it condenses
may be absorbed by the cloth and not
return to the potatoes to make them
soggy. This is the reason for serving
potatoes in an uncovered dish. The
potatoes may be sprfnkled with chop
ped parsley. @. i
! Potato salad Thursday from Wed.
nesday's left.overs)-
boiled potatoes,
4 tablespoonfuls salad oil or melted
butter,
tablespoonfuls vinegar,
10 tablespoonful salt,
Cayenne pepper, ......- &c.
o tablespoonfuls chopped parsley,
: Few drops onion juice
Cut the potatoes in one-haIf inch
cubes. Make a dressing by mixing
the other ingredients.
Pour this dressing on the potatoes,
and allow them to stand for Is min.
utes. Drain off any dressing that
may not have been, absorbed by the
potatoes. Garnish the salad with
sprigs of parsley, and serve with
cream dressing of mayonnaise. TIC
the salad may be added any of the fol-
lowing: cupful chopped celery; 2
chopped; or 2 hard boiled
eggs, chopped, or, as a garnish, sliced.
Mashed potatoes (Friday)-Thor
Oughly mash cooked potatoes. Add
four tablespoonfuls of hot milk, one
tablespoonful Of butter, and a little
salt and pepper, to each pint of pota.
foac Ronf tho fnixftlro with O FoYL ~, -