The Birmingham age-herald., 1917-10-11

A lAA cC Pdi kFSSCS WILL bC dCSVAtPAlShCd SJ nationwide potato week in which every one will make a special effort to eat potatoes during the week from Oc- tobar 22 to 27. The first of these purposea is to encourage the eating of the tubers because at that time it is expected that potatoes will be the most avaiiaple and economical starchy food; the second is to save wheat during this period; and the third is to encourage the general use of potatoes as a wheat substitute by the American householder.
 IT is proposed that consumers make a special effort to eat potatoes prepared in different ways, recipes for which can be obtained from the home eco- monies departments of the various state colleges of agriculture or from the United States department of agriculture. It is not supposed that this potato week will of itself have mucN effaes nn t'sa oNtaro situation, but it should call the attention of the people to the fact that here is q plentiful supply which should be used in Gon8solc Commerce, l4av..s tHe more readily transportable grains for export trade. In shipping potatoes about four fifths of the weight is water; in shipping wheat only one-eighth is moisture
 The departnent of a~ricriiure does not claim any originality for the idea of po- tato week. T-e same plan mas yeen m effect for a number of years in respect to raisn day, established through extensive advertising by the raisin industry of California. The same thing has been done in respect to oranges by the citrus fruit associations. The purpose of the days Is to increase the general consump- tion of these products by acquainti1g the people with their food value.
 c said that potafoas may he cooked in more ways than any other vegetable, and a score or more variations are with in the Knowledge of any good hotel chef. Seven days, one for each day in the week, beginning with Mondays, Tues days and Wednesday'ss iunch through Thursdays lunch, Fridays dinner, Satur- days lunch and Sundays supper, are here given:
 Stuffed Potatoes--( (Monday)-Cu baked potatoes in half, remove the pulp, mash it, add enough milk for the usual consis- tency of mashed potatoes and season with butter salt and pepper. Fill the baked skins with this mixture. dot the tops with butter and bake for eight or 1e minutes in hot oven. To vary this add to the mashed potatoes, befo-c ins are filed any one Of the following: Beat en white of egg q egg to medium sized potatoes); grated cheese Gs cupful to mediu1n-sized potatoes); chopped meat t1s cuplui to medium-SIzed pOta- toes) chopped parsley q tablespoon to medi,irn- -sived rotntoes,
 Scalloped Potatoes (Tuesday)-Use raw, thinly sliced potatoes in iayers. each layer to be spriItkled with flour, butter, pepper salt. and 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 tender. This may be varied by adding in layers hard boiled egg, siced;. grated cheese or minced ham.
 Boiled Potatnes--( Wed dnesda y'l--ssa' e..t potatoes of uniform size. wash them with brush and plunge them into boil i7,er eattod al quart water). Cook them with the cover of kettle ajar until tender from 20 tc B minutes. Drain the potatoes. remove the skins. dress the potatoes with butter if eesirea and serve thara inn--,e iate'v If 1t is necessary for the potatoes to stand few minutes before being served cover them with cloth, not lid, ir order that the steam as it condenses may be absorbed by the cloth ara rot returned to the potatoes to make them soggy This is the reason for serving potatoes in an uncovered dish. The po-