Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-10-07
Department Of Agriculture
Gives Recipes for Dishes,
Using Tubers.

WASHINGTON. Oct. e.-"Are you
eating your share Of the county's
bumper potato crop?" asks the United
States department Of agriculture In Il
recent statement. "Now that the
tubers are once more plentiful and
cheap they may well be given a prom
Inent place on the dinner table" con-
tinues the statement.
The department makes the follow
Ing suggestions In regard to the use
OF potatoes at dinner:
Potatoes ut Dinner.
Potatoes may be freely used at
dinner. the variety which we all like
being 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 palatable sources of
starch, by eating more potatoes one
can diminish the bread eaten and thus
help to save wheat, which is such ar
important matter at the present time.
Many think that potatoes are at
their best when prepared in the sim
plest ways, that is, baked or boiled.
but even so some variety Is possible,
Tor they may be baked in their jack
cts. or with the skins rubbed or scraped
oft. or pared and baked in the pan
with meat. the Juice they absorb mn
proving their flavor. The skins may
be easily rubbed off new potatoes,
and almost as easily from old pota
toes provided they are first dropped
fOr ten minutes in boiling water.
Potatoes may be boiled or steamed
in the jackets, peeled entirely. or with
only ring peeled around the center.
Tie boiled potatoes may be served
as they are, or mashed, or riced. Sucn
simple changes as these help to give
variety.
Mlnted Potatoes.
Bottled potatoes are at their best
when mealy. so. after boiling, tho
aater should be poured off, a little
salt sprinkled over the potatoes, and
the kettle not quite covered, and
placed on the back Of the stove. SO
that they may dry out" If you wish
u novely in boiling new potatoes add
few mint leaves to the water in
which they are cooked. In baking
potatoes one should always remember
that, to be at their best, they should
be served as soon as they are done.
II one cannot serve them at once, the
skin on one side should be slashed in
order to allow the steam to escape,
and the potatoes kept hot
Fried potatoes are also favoriteS
and the ways in which they can be
either fried in deep fnt or pan fried are
numerous and are well known Fried
potatoes seasoned with onion are a
common dinner dish, and one should
remember that green peppers can be
used with the onions or in place Of
them.
Potatoes With Sauce Or Cheese.
Potatoes baked with white sauce
and cheese. scalloped potatoes. and
similar dishes, can be used in place of
macaroni and spaghetti. and potato
dumplings can be used in place of
wheat dumplings. Cooked in combi-
nation with other food, in a meat pie,
for instance potatoes may be depended
upon an the principal dinner dish.
There are also number of dishes.
such as potato pudding, which can
be used at dinner in place of sweets
made Of wheat flour.
Tested Potato Recipes.
OF the many possible recipes, tho
Hfcllowing are suggested as more or
less typical:
Potato Soup.
Three potatoes of medium size FOUR
cups skim milk, one small onion, four
tablespoons butter or other fat, two
tablespoons flour, one and one-iaii
teaspoon salt, one teaspoon celery sals
pieces, one-eighth teaspoon chopped
parsley. little cayenne pepper or pap
fika.
Boil the potatoes and when soft rub
them thru a sieve. Slice the onion and
scald this and the celery with tiio
milk. Take out the onion and celery
and add the milk slowly to the ps..I
toes. Melt two tablespoons butter or
fat, in to which mix the dry ingre-
inf n
Bell one minute; strain, add the re-
mainder of the butter or fat, anu
sprinkle with the parsley when ready
to serve. The parsley improves the
looks and adds a little to the flavor,
but may be omitted II this Is more
convenient.
Stuffed Potatoes.
A ece way to secure variety Is u
cut a Slice from the top Of each bakeu
potato and scrape out the inside.
Mash. season with salt. pepper. chop
ped parsley or chopped celery leaf, or
onion Juice (if liked), and butter or
savory fat, and heat In little hot
milk; add two well-beaten whites Of
eggs. Refill the skins, sprinkle with
grated cheese or bread crumbs. dm.
bake in a hot oven about six minutes.
Creamed Potatoes.
Iner6 are SeNeTdi ullicTcHt ways l''
which creamed potatoes may be pre-
pared. u) Freshly boiled or cole!
boiled potatoes may be cut into small
cubes and served heated in cream
suuce. (2) Wash, pare and cut .pota-
toes into small cubes. put into frying
pan with q few slices OF onion cut up
very fine, and parboil ten minutes.
Pour off water. Add one tablespoon
butter drippings, or other fat. season.
ing of salt and pepper. and milk
enough to cover. Cook for ID v.
twenty minutes, or until the potatoes
are we'll done and the sauce thick and
creamy. 1t is necessary to stir the
ootatoes frequently to prevent stick
Ing. The starch in the potatoes thick
ens the sauce. Creamed potatoes are
particularly good to serge with fisn
or chicken.
flashed Brown Potatoes.
Cut cold boiled potatoes intb small
-. (two cupfuls) season with