Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1917-10-09

Washington, Oct. S-Three purposes
will be accomplished by nation
wide potato week in which every one
will make a special effort to eat po-
tatoes during the week from october
% to %, according to the United States
Department of Agriculture. The first
of these purposes is 10 encourage the
eating Of the tubers because 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 general use
Of potatoes as a wheat substitute by
~" American householder.
Il is proposed that consumers make
a special effort to eat potatoes pre-
pared in different ways. recipes for
, which can be obtained from the home
economies departments Of the various
State colleges of agriculture, or from
the L. S. Department OF Agriculture.
1t is not expected 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 q plentiful sup
ply which should he used in domestic
commerce. leaving tie more rcadliy
trapSportablp grains for export trade.
. In shipping potatoes about four-ffthS
If the eight is water: il shipping
wheat only one-cishth Is moisture.
The Dopa rtmcnt docs not claim any
originality for the idea of potato
week. Tho same pl2n has been in eff
feet for number of years in respect
TO raiSins. for which there is ma
/ tioral raiSin dav. established through
extensive advertising nv the 70 isir in
@Us:ry Of California. The anne thing
rs teen done in respect to oranges
by the citrus-fruit association The
purpose of the days is TO incre2."
the general consumption Of these pro-
ducts by cauainting the people with
their fOoG value
A Potato Dish for Each Day i'm the
, Week
I 1t is said that pot9 toes may be COOK
cd in more ways. than any other vege-
table and a score or more variations
are within the knowledge of any good
! hotel chef. Seven ways. one for each
day in the week, beginning with Mon
GAYS Tue sday'S and Wednesdays din
ners, through Thursdays lunch, Fri
days dinner, Saturdays lunch, and
Sundays supper are here given.
Stuffed potatoes: GondaD Cut
baked potatoes in half remove tne
rulp. ma.Hl il, add enough milk -rr
the usual consistency Of mashed 20
tatoes and season with butter. salt
and pepper. Fill the baked skir.s with
this mixture. dot the tops with butter
ana bake for eight Or ten minutes
in a hot oven. To vary this add o
the ma shnd potatoes. before I'll" skins
are filed. any one Of The following
beaten white of egg 4 egg 70 me-
dunn -.szed potatoeS) grated cheese
0-2 cunful to 3 medium sized pota-
toes>: chopped meat d. CupfuI to 2
. medium sized pota oes); chopOed pars-
ley q tablespoonful 70 3 medium sized
potatoeSf.
ScaII0ped potatoes: (Tnr:n1aND Use
raw thiuiy sliced potatoes in LAYERS
each layer TO be sprinkled with flour
butter. pepper. salt: lastly noUr in Just
enough n ilk TO be seen through the.
tor 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. sliced; grated
cheese or minced ham.