The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-10-19
POTATO WEEK.
Make Special Effort to Eat Potatoes
October % to ~, Inclusive.


October % to ~, Inclusive.
Washington.-Three purposes will
be accomplished by nationwide po-
tato week in which every one will
make special effort during the
week of October % to 81, according
to the United States department of
agriculture The first of these pur-
poses is to encourage the eating of
the tubers because at that time 1t
Is expected that potatoes will be the
most available and economical star
chy food; the second is to save
wheat during this period; and the
third is to encourage the general use
Of potatoes as 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 economics departments Of the
various state colleges of agriculture,
or from the U. s. department Of ag-
riculture. 1t is not supposed that
this potato week of itself will have
much effect on the potato situation,
but it should call the attention of
the people to the fact that there is
plentiful supply, which should be
used in domestic commerce, leav-
ing 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 department does not claim
any originality for the idea of a po-
tato week. The same plan has been
in effect for a number Of years in
respect to raisins, for which there is
national raisin 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 associa-
tions. The purpose of the days is to
increase the general consumption of
these products by acquainting the
people with their food value.
A Potato Dish for Each Day of the
Week.
1t is said that potatoes may be
cooked in more ways than any other
vegetable, and score or more va
riations are within the knowledge
of any good hotel chef. Seven ways,
one for each day in the week, be-
ginning with Mondays, Tuesdays
and Wednesdays dinners, through
Thursdays lunch, Fridays dinner,
Saturdays lunch and Sundays sup
per are here given:
Stuffed potatoes-( Monday. Cut
baked potatoes in half, remove the
pulp, mash it, add enough milk for
the usual consistency of mashed po-
and pepper Fill the baked skins
with this mixture, dot the tops with
butter and bake for eight or ten
minutes in hot oven. To vary this
add to the mashed potatoes, before
the skins are filled, any one of the
following: beaten white of egg Il
egg to 8 medium-sized potatoes)
grated cheese N cupful to 8 med
ium-sized potatoes) chopped meat
~ cupful to medium-si pota-
toes); chopped parsley q table
spoonful to 3 medium-sized pota-
toes).
Scalloped potatoes - (Tuesday).
Use raw, thinly sliced potatoes in
layers, each layer to be sprinkled
with flour, butter, pepper, salt; last
ly 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, sliced; grated cheese, or
minced ham.
Boiled potatoes wednesday,.
Select potatoes of uniform size;
wash them with a brush and plunge
them into boiling water (1 teaspoon
full salt to 1 quart water). Cook
them with cover of the kettle ajar,
until tender, from 20 to 80 minutes.
Drain the potatoes; remove the
skins; dress the potatoes with but
ter if desired; and serve them i'm
mediately. If it is necessary for the
potatoes to stand a few minutes be-
fore being served, cover them with
a cloth, not lid, in order that the
steam as it condenses may be alb
sorbed by the cloth and not return
ed to the potatoes to make them sog-
gy This is the reason for serving
potatoes in an uncovered dish. The
potatoes may be sprinkled with
shopped parsley.
Potato salad Thursday, from
Wednesdays left-overs). Six cold
boiled potatoes, tablespoonfuls sal
ad oil or melted butter, 2 table,
spoonfuls vinegar, " tablespoonful
salt, Cayenne pepper, tablespoon
fuls chopped parsley, few drops on
ion juice.
Cut the potatoes in one-half-inch
cubes. Make dressing by mixing