The times-herald. [volume] (Burns, Harney County, Or.) 1896-1929, 1918-06-29
POTATO FLOUR MADE AT HOME


priced. You can make potato flour at
home and II is just as useful a wheat
substitute as many OF the more ex-
pensive commercial flours.
In addition to saving flour II saves
potatoes that might otherwise be
wasted. Potatoes do not keep indef-
initeiy. and annually many old pota-
toes are allowed to sprout in the cell
lars and are ultimately thrown away.
The potato flour which can be made
from them keeps we'll, so by taking
time by the forelock and making the
surplus stock of old potatoes into
flour before they spoil you AVOID the
waste of valuable food material,
How 10 Make Potato Flour
II Is easy to make the potato flour.
Wash the potatoes, boil until tender,
and remove the skins. Force, while
still hot, through potato ricer on to
drying trays. These trays may be
made of Stats of wood covered with
cloth or wire screening held In wood
en- frames; indeed. any tray that viii
let the air circulate freely from un-
derneath as well as around the tray
may be used. Clean cheesecloth
should be spread over Il before ricing
the potatoes on the tray. Place the
loaded trays IN the blast OF air from
an electric fan, II you have one. or
In a warm oven with the door ajar.
When completely dry, grind to the
desired fineness In n hand mill such
aS Is found In many homes for grind
ing homegrown grain. A coffee mill
may be used or fooc chopper. using
the nut knife. II these do not grind
fine enough. rolling with rolling
pin and sitting several times Nil
help.
II takes three pounds OF unpeeled
potatoes to make little over half
pound of potato flour, so II you have
to buy potatoes you should reckon
costs carefully. II you have potatoes
that will go to waste otherwise. save
them in the form OF potato flour.
You can use either the commercial
potato flour or the homemade pro-
duct to greatly reduce the use OF
wheat flour In cakes, cookies. and
breads. A few recipes for the use of
potato flour are given below.
Barley and Potato-flour Muffins.
/ cup milk.
egg.
tablespoon shortening.
tablespoon corn sirup.
"a cups barley flour.
y cup potato flour
teaspoon salt.
4 teaspoons baking powder.
Chocolate Cake.
Il cup fat.
3 tablespoons sugar.
cup corn sirup.
2 squares chocolate.
Y cup milk.
2 eggs.
" cups potato flour.
4 teaspoons baking powder.
u teaspoon salt.
Cream fat and sugar; beat In corn
sirup. melted chocolate. and yolk OF
eggs. Sift dry ingredients together
and add alternately with the milk.
Fold IN stiffly beaten whites. Bake
in loaf or In layers.
The finely ground flour makes the
best product. Potato starch may be
used in place of potata flour, II one
prefers.
Sponge Cake
eggs.
y cup sugar.
/ tablespoon lemon juice.
Rine OF u lemon.
1s teaspoon salt.
teaspoon baking powder.
y cup potato flour.
Beat yolkes until light and lemon
colored; add sugar gradually and
continue beating Add lemon Juice,
rine. and whites OF eggs beaten until
stiff. Fold in flour that has been sift-
ed with the salt Bake In loaf,'or a
pan with stem. for one hour In
slow oven.
II America could have foreseen the
she would never have
Invented the submarine.
--------O--
NAZARENE CHURCH
Rev. Lyman Brough, Pastor.
anrdiaI fayltaflor a.. o..~.aoa