The Richmond Virginian. (Richmond, Va.) 1910-1920, 1917-10-07
RECIPES FOR POTATO
DINNER DISHES


washington, ID. c., Oct. fare
you eating your share of the country's
bumper potato crops?" askes the Lni-
ted states department OF agriculture
in a. recent statement, Now that the
tubers are once more picntfrul ana
cheap, they may we'll be given a
prominent place on the dinner table
continues the statement.
J'he department Makes tho foiiow-
ing sugEestions In regard TO the use
or potatoes at dinner:
Potatoes at Dinner.
Potatoes may be- freely used At din
ner, the variety which we all like be-
ing 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 palatatie sources OF
rtareh, bv eating more potatoes one
car diminish the bread eaten and thus
help to save the wheat. which Is such
an important matter at the present
time.
Many think tina. potatoes are 1T
their best when prepa eef in the sim
pisst ways: that lis. baked or boiled.
but even so SINE yart ~ Ii possible.
fpr they say re baked In their jacx :
cts, or with the skins rubbed or
scraped off. or pared and baked in
the pan with meat, the juice they abb
sorb improving their flavor. The
skins may be easily rubbed of new
potatoes. and almost as easily from
old potatoes provided they are drst
dropped for ten minutes 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 r.ced.
Such simple changes as these help to
give variety. Aak&lNA
Mmt.d Potatoes.
Boiled potatoes are at their best
when mealy, so. after boiling. the
water should be poured of. little
salt snrinkied over the potatoes. and
the kettle not quite covered, and
placed on the lack of the stove. SO
that they may cry out" II you wish
a noelty, In boiling new potatoes add
a few mint leaves to the water In
which they are cooked. In baking
potatoes one shouIi always remember
that. to be vat their best, they should
lie served as sour as they are dons.
If one can not serve them At once.
the skin on one sice should he slash I'll
y
~ the potatoes kept ho..
Fried potatoes are also favorites
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 ons
should remember that green peppers
can be used with the onions or in
place Of them. sAlIO j
Potatoes With Sauce or Chces.
Potatoes baked with white sorca
and c hoose scalioped potatoes, and
similar dishes can oe ased In place
Of macaroni and spaghetti. and po-
tato dumplings can be used in place
hinasion with other foods, In a meat
pie, for instance, potatoes may be
depended upon as the principal din
nsr dish. There are also q number
Of dishes. such as potato pudding,
which can be used at dinner In place
of sweets made of wheat -four.
Tested Potato Recipes.
OF the many possible recipes. the
following are suggested as more on
less typical.
Potato Soup.
Three peta oes of medium size: 1
cups skim milk; small onion; I Ia.
oi~SPoons bulter or other tat, ia
oiespoons -four: ! Ia teaspoons salt
celery cut In inch pieces; Is tea.
spoon chopped parsley Little cay.
enne pepper or paprika
Boil the potatoes and when sof,
ruo them through a sieve Slice IN.
onion and celery and add the mill
SLOWLY TO the potatoes. Melt two table
spoons butter or fat. into which mi,
me dry. ingredients, and stir into tn,
poiiing soup. Bell one minute. strain
s 1 me remainder Of the butter. o.
rat. and sprinkle with the pars,A,
when ready to serve The parsle,
improves the looks and adds a little Il
tne haFor. but may be omitted IL thf
III more convenient
Stuffed Potatoes.
a nice way to secure variety is L
cut slice from the top OF each hake,
potato and scrape out the insid.
Mash. season with salt. pepper, chop
pea parsley or chopped celery lea
| or onion juice III liked}. and butte
| or savory fat and heat in a little no
mix. add two weli-beaten whites o.
eggs. Refll the skins. sprinkle with
grated cheese or bread crumbs. ant
oake In a hot oven about SIX minutes
Dreamed Potatoes.
There are several different WAYS In
which creamed potatoes NAV bs ore
pared. ID Freshly boiled or eose
poiied potatoes may be cut into small
cubes and served heated In cream
sauce. 90 Wash, pare. and cut ,ota
toes into small cubes. Put into fry
ing pan with a few slices OF onion q,
up very fne, and parboii ten mir
utes Pour on water. Add one table
spoon butter drippings. or other fat
seasoning OF salt and pepper. and mill,
enough to cover. Cook for Is or Ri
minutes, or until the potatoes are well
done and the sauce thick and creamy
IT is necessary to stir the potatoes fire
qaently to prevent sticking. The
starch in the potatoes thickens the
sauce, Creamed potatoes are particu-
larry good to serve with nsh or