Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1917-10-05

WASlflNGION, IL. ~, Oct. DARE
YOU eating your share Of the country's
bumper potato crop asks the United
States Department Of Agriculture in a
recent statement. mo that the tuber,
are once more plentiful and cheap they
may well be given a prominent placet on
the dinner table," continues the statement.
The department makes the following
suggestions in regard 10 the use Of pota-
toes ut dinner:
POTATOES AT DINNER.
Potatoes may be freely used al dinner
the variety which We all like being secured
by varying the ways in which the r-.atces
are served. Then, too, one should not
overlook the fact that, since both Of them
are foods which are very palatablc sources
Of starch, by eating more potatoes one
can diminish the bread eaten and thus help
to save wheat, which i such an important
matter at the present time.
Many think that potatoes are al their
best when prepared IN the simplest way-,
that j.. baked or boiled, bat even % some
variety j. possible. for they may be baked
in their jackets. or with the skins rubbed
or scraped off. ar pared and baked in the
pan with meat. the juice they absorb i'm
proving their flavor. The skins may be
easily rubbed off new potatoes, and al
most a. easily from old potatoes provided
they are first dropped for ten minutes in
boiling water.
Potatoes may be boiled or steamed IN
the jackets. pealed entirly. Or with only
"a ring peeled around the center. The boiled
potatoes may be served a they are, OF
mashed, or riced. Such simple changes n
these help to give variety.
MINTED POTATOES.
Boiled potatoes are mt their best when
NEARLY, 20. after boiling. the water should
be- poured off. a little salt prinkled over
the potatoes, and the kettle not quite Gov
erred, and placed on the back Of the stove
20 that they may dry out"
II II you wish a novelty, IN boiling new po-
/, l~tatoe> add a few mint leaves 10 the water
! in which they are cooked. In baking pc,
! tatoes one should always remember that
/, to be al their best. they should be served
, a. soon a. they are done. ii on can no
serve them al once, the skin on one ~Id'
4 should be ,ls~hed III order to allow tn
hot.
Fried potatoes are also iavorites ans
: the WAYS IN which they can be either fries
!; in deep Fat or pan friend are numerou
~ and are well known. Fried potatoes sea
Soned with onion are a common Dime
!, dish. and one should remember that gree
4 pepper. can be used with the onions or i
place of them.
!: POTATOES WITH SAUCE OR CHEESE
Potatoes baked with white sauce an
cheese, scallopcd potatoes, and simila
ii~he- can be used in place of .uacarcr
Y and spaghetti. and potato dumplings ca
4 he used in place Of wheat dulnpling'
\ Cooked in combination with other food
I in a meat pie, for instance. potatoes ma
J be depended upon a the principal Dime
!. dish. There are also A number OF dlshe
such a. potato pudding. which cap be use
\ II dinner in place Of sweets made OF whea
flour.
TESTED POTATO RECIPES.
of the many possible recipes. the 70
lowing are suggested a more or less typ
cal:
Three potatoes If medium size; lou
cups skim milk. one small onlon four III
~blc-poon, butter or other fat. two table
spoon. flour; one and onc-half teaspoon
salt: on~e-fourth teaspoon celery salt, /,
one stalk Of celery cut in inch pieces; one
eighth teaspoon chopped parsley. Littl
I.u x.nup nsnn.r ar nnprlka.
Boil the potatoes and when soft ri
them through a sieve. Slice the onion an
,cald thi, and the celery with the mil
Take OUT the onion and celery and add u
milk slowly 70 the potatoes Melt two r.