Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1917-10-09
POTATO week FOR maine PEOPLE
Make Special Effort to Eat Potatoes Octo-
toes October q to 81, Inclusive

, Boiled potatoes: wednesday, Sc
| lect potatoes Of uniform size; wash
them with a brush and plunge them
| into boiling sailed water Il teaspoonful
! salt TO / quart water). Cook them
with the cover Of the kettle ajar, I'M
! Ill tender, from 90 to 80 minutes. Dain
| 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 1t condenses
may be absorbed by the cloth and
! not returned to the potatoes to make
them soggy. This is the reason for serv-
ing potatoes in an uncovered dish.
! The potatoes may be sprinkled with
chopped parsley.
/ Potato salad: -(Thursday-fromW ed
i nesday's left-overs). cold boiled po-
| tatoe.. tablespoonfuIs salad oil or
, melted butter. tablespoonfuls vine
/ sar, II tablespoonful salt. Cayenne
| pepper, ? rablespoonfuls chopped pars-
| ley, few drops onion juice. Cut the
! potatoes in one-half inch cubes Make
a dressing by mixing thoroughly the
other INGREDIENTS. Pour this dressing
over the potatoes and allow them to
; stanG for Is minutes Drain off any
/ dressing that may not have been Alb
sOrbed by the potatoes, Garnish the
salad with SprigS of parsley and Serve
with cream dressing or mayonnaise.
To the salad may be added any
tbs following: ! cnpful chopped cell
cry. cucumbers, chopped: or hard
boiled eggs, chopped, or as a garnish.
sliced
Mashed potatoes: (Friday) Thorough
~ mashed cooked potatoes. Add four
tablespoonfuls of hot milk, one table,
'roonful Of butter and little salt and
pepper. to each pint OF potatoes. Beat
the mixture with a fork until light
and pile II lightly in a hot serving
dish.
Mashed potatoes may be shaped into
small cakes. Brown them in n frying
pan in mall amount Of hot tat.
Mix with boiled Goldfish or canned sal
mon. for fish cakes.
Potato soup: (Saturda y-from Fri
Gays left-overs). 9 cupfuls hot rced
or mashed potatoe.+ ! quart milk, 2
slices onion. 3 tahlesDonnfuls butter. .
spoorfuls -four. - teaspoonfuIs
yralt. cclerv salt. pepper Cayenne. !
teaspoonfui chopped parsley.
Scald tho mill, with the onion. re-
move the onion. add the milk slowly
to the potatoes. Melt the butter. add
to il the dry ingredients. stir the mix
ture until il is well blended. Add this
10 the liouid mixture. stirring cor
.rantI" and boil the soup for ono min
ute. Strain it If necessary, add the
parsley ard serve.
Potato biscuit. GSundav-from Fri
DAYS or Saturdays Ieft-overs). I
Clpful mashed potatoes. | cupful -four,
4 tcasnoonfuls bakine powder. 1-2 tea :
spoonful salt. l tablespoonful butter,
tablespoonful lard. milk. about II
cupfu'.
Sift the dry ingredients Add these
to the rotatoc. mixing with q knife.
Work the fat into this mixture lightly.
Add gradually enough milk to make
p soft dough. Toss tho dough on to q
Toured board. pat and roll il lightly
to onn-half inch in thickness Cut
il into shancs with a biscuit cutter.
Place tho hi. cults on creased pans
and bake IL to 10 minutes in a hot
oven