The Redwood gazette., 1918-01-30
Use Potatoes;
Win The War
State Food Administrator Urges Us
To Conserve Flour by Using
More Tubers.

4
More Tubers.
The following letter, written by A.
D. Wilson, food administrator Of Min
nesota, should be read, considered and
accepted by every housewife in the
state. The recipes for the use of po-
tatoes which accompanies the letter,
have been tested at the State Farm
School, found good and are awaiting
trial in YOUR home.
The food administration desires to
call your attention to a very serious
situation that exists right now rela-
tive to the 1917 potato crop.
| This crop for the nation was 8O,-
100000 bushels above normal produc-
tion while the consumption thus far
has been below normal and unless it
is possible to increase this consump
tion materially at once, the food value
of this surplus-equal to approx
mately twelve million bushels of wheat
will be lost.
Loss of food means loss of lives.
The potato is one of the best wheat
substitutes that we have and it will
be war work equal to service in the
field to convert these potatoes into
food that will supplant the wheat
that is so necessary for export.
One bushel per person per year over
what is now being consumed, for the
next four months, or ONE POTATO
additional for each person every day,
would take care of the surplus.
1t is our work-yours and mine
to see that this is accomplished and
that it is put under way Immediately:
Urge the use of potatoes in bread
making and various other cooked
foods as suggested in the enclosed
recipes. Make "Help Yourself to the
Potatoes" the principle form of salu-
tation in your home.
Ask for potatoes in the hotels and
restaurants.
Suggest to your gTocers that they
feature potatoes in displays and in
their advertising for at least one day
week and use your best efforts to
create generally regular weekly de-
mand that will move the surplus of
J the 1917 crop without furry or con-
gestion.
Look the potato situation right In
the eye.
Yours very truly,
A. D. WILSON,
+ Federal Food Admins.
tration for Minnesota.
POTATO RECIPES.
Yeast Potato Bread 6 lOaves)
4 n cup liquid (milk and water)
\ / tablespoon salt
= 4 cups mashed potatoes
1 cake yeast, compressed or dried
o softened in a cup water.
y 8 cups flour.
Directions for Making Yeast POtat'
J. Bread Using Compressed Yeast.
il Combine liquid, salt, potatoes ant
f compressed yeast softened in Il cul
: warm water Mix into dough witt
h about cups of the -four and kneao
+ Let rise until double original bulk
8 Knead and add remainder of the f1oul
f When again double in bulk, bake abou
d one hour.
y Directions for Making Yeast Potat
d Bread Using Dried Yeast.
u Make a sponge at night of l cak
II of dried yeast, Il cup water, and /
e ! cups white flour. Cover and let stan
/ in warm place over night. In tn
morning combine salt and potatoe
with the sponge, and mix into doug
with about Az cups Of the flour an
e. knead. Let rise until double origins
- bulk Knead and add remainder {
. the flour, e cups). When again dot
! BILE in bulk, bake about 1 hour.
j Note:-A half pint measuring Gu
is used and all measurements are lie,
eled. The flour is measured after sif
Id ing.
=. POTATO PASTRY.
ID l cup flour
" cup mashed potato
" Il cup fat
" u teaspoon salt
IN (Use no water)
It. Cream the fat and potatoes, add tt
es flour and salt and mix until it form
H.