The Richmond Virginian. (Richmond, Va.) 1910-1920, 1917-10-08
POTATO week
OCTOBER z TO q


| purposes will be accomplished by {
| nationwide potato week in which
every one will make a special effort
TO eat potatoes during the week from
October 20 to a. according to this
! United States department OF agricul.
| ture. The fr.t of these PURPOSE,
Is to encourage the eating OF the tub.
! ers becat~e at that time II is expected
that potatoes will he the most avail.
able and economical starchy food
| the second liz to save wheat durina
| this period; and the third liz to en-.
courage the general use OF potatoes
| as a wheat substitute by the Ameri
can householder.
1T is proposed that consumers make
special effort to eat potatoes pre-
pared in different ways, recipes for
which can he obtained from the home
| economies department OF the various
state colleges of agriculture, or from
the United States department OF aRri.
culture. 1t is not supposed that this
potato week will of itself have much
effect on the potato situation. but II
should call the attention of the peo.
pie TO the fact that there is pien.
tiful supply which should he used in
domestic commerce. leaving the more
readily transportabIe grains for ex-
port trade. In shipping potatoes
about four -fifths of the weight IL
water: In shipping wheat only one.
eighth is moisture.
The department does not claim any
originality for the idea of potato
week. The same has been In effect
for a number of years In respect &c
rsisins. for which there is a nation.
al raisin day. ests blished through ex.
tensive advertising by the raisin in
dustry OF California. The same thins
has been done in respect to oranges
by the citrus-fruit associations The
purpose OF the DAYS is to increase the
general consumption OF these products
by acquaintfng the people with their
food value.
A Potato Dish for Each Day in Week
II Is said that potatoes may be
cooked In more ways than any other
vegetable. and score or more varia-
tons are within the knowledge OF any
good hotel chef. Seven ways. one for
each day in the week. beginning with
| Mondays, Tuesdays and "wednesday
dinners through THURSDAYS lunch.
Fridays dinner. Saturdays lunch. and
SUNDAYS supper are here given.
Stuffed potatoes: fMondav) Cut
baked potatoes in half. remove the
pulp. mash 1t. add enough milk for
the usual consistency of mashed pota-
toes. and season with butter. salt and
pepper Fin the baked skins with this
mixture dot the tops with butter and
| bake for eight or ten minutes in a hot
oven. TO vary this add to the mash
ed potatoes. before the skins are fill
ed. any one OF the following: Beaten
white OF egg Zone egg to three medi-
um sized potatoesl grated cheese
Eaf $y,t Ho anAi ,yyf sd n
| potatoes); chopped meat (half cupful
to three medium potatoes>
chopped parsley Zone tablespoonful
to three medium sized potatoes).
! ScaIloped potatoes: Tuesday, Use
raw. thinly sliced pota toes In LAYERS
each layer to be sprinkled with -four
butter pepper. salt: lastly 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 NAV he varied by add
! ing. in LAYERS. hard boiled egg, sliced
| grated cheese; or minced ham
Boiled potatoes. wednesday,
Select potatoes OF uniform size: VAST
them with brush: and plunge then
into boiling sailed water tone tea.
spoonful salt to one quart water)
Cook them with the cover OF kettle
ajar. until tender. from twenty ts
thirty minutes. Drain the potatoes
remove the skins: dress the potatoe
with butter If desired; and serve then
imm ediately. If II is necessary for til.
potatoes to stand a few minutes be
fore being served cover them with
cloth. not a Ia. in order that tn,
steam as II condenses may he absorb
ed by the cloth and not returned (,
the potatoes to make them sopgy
This In the reason for serving pota
toes In an uncovered dish. The pota
toes may be sprinkled with chopped
parsley.
Potato salad: tThursday's-fron
Wednesday sleft lover, Six COLI
boiled potatoes, four tablespoonful
salad oil or melted butter. two table
spoonfuls vinegar, half Tablespoonful
salt. Cayenne7pepper two tablespoon
fuls chopped parsley, few drops Onion
juice.
Cut the nctatoes in one-half incl
cubes. Make a dressing by mivin
thoroughly the other ingredients
Pour this dressing over the potatoes
and allow them TO stand for fifteel
J minutes, Drain of any dressing tina
potatoes. Garnissh the salad witt
sprigs OF parsley and serve wit
cream dressing or mavonnaise. r
the salad may be added any of tn
following: One cupful chopped CELERY
the cucumhers. chopper; or two ha RI
boiled eggs. chopped UT, ,as a Earns:sl
sliced
Mashed potatoes: (Fridav) Thor
| ouEhly mash cooked potatoes Ad
four tahlespoonfuis of hot milk. on
tablespoonful OF butter. and a iittl
hsalt and pepner. to each pint Of posa
toes Peat the mixtures with a for
until light and pile II lightly in no
serving dish
Mashed potatoes may be shaoet
into small cakes Brown them IN
irving pan IN a small amount Of no
fat Mix with boiled Goldfish. or can
ned salmon for fsh cakes.
Potato SCUM. tSaturdav---fr on Fri
DAYS left ~overs1, Two cunfuls hot rice
or mashed potatoes. one quart milk
two slices onion three tahlesnoonfuI
butter two tah'e=noonfuls -four. on
and half tea s0oonfuls Esalt celery salt
penper. C'havenne. one teasponfu
chopped parsley.
scaId the milk with the onion, re
move the onion; afd thA MILK s'ow''
10 the POTATOES Melt the butter. ~,
70 u the arv i-~red'er+s. ~+'~ ~
mixture until II "a we'll bierdad hd'
iris tn the l'r'lid rn,wtura. s.irr'nj
constantly. and boil the soup for on
minute Strain y ~ necessary. ad,
the parsley and serve
Potato hfsc,ft. fSundsv--Frora Fri