The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1918-02-14
MUST EAT SPUDS
SAYS GOVERNMENT.
MORE GENERAL USE OF POTA-
TOES WILL SAVE NEEDED
WHEAT CROP.
MANY DELECTABLE DISHES
THERE is NO SCARCITY OF TUB
Frs AS 1917 CROP WAS
VERY LARGE.

The government wants you 10 eat
more potatoes.
There are plenty of spuds in the
country, in fact the crop was 3d.
100000 bushels above the normal
crop and if they are not eaten with
in the next four month a very large
part of. this excess will spoil and be
worthless.
There is a shortage of wheat and
the government wants the shortage
made up by having the people eat
more potatoes. If every person in
the country would eat one more po-
tato day than he does and one less
slice of wheat bread per meal than
he eats, it is estimated that the bal
ance could be held true. This may
seem like far fetched proposition
but nevertheless the figures are gov
eminent figures and are therefore
worthy Of consideration.
Potatoes are we'll adapted as a
food product to take the place of
wheat. Potatoes, however, can not
be shipped to France but wheat can
be shipped. Hence it is that the
government wants us to eat the po-
tatoes here and thus. permit the
wheat to be shipped. Potatoes are
too bulky to be transported under
present conditions. Wheat is an
ideal product for the conditions that
have to be met so the government
urges the American people to eat
more spuds and less wheat.
To this end grocers are asked tt
push the sale of potatoes and hotels
and restaurants are. urged to- serve
them more and more. Housewives
are asked to use more potatoes in
their cooking. The following reel
pes to encourage the use of potatoes
are furnished by the government:
Yeast Potato Bread g loaves) =
" cup liquid (milk and water), 1
tablespoon salt, cups mashed pota-
toes, 1 cake yeast, compressed or
dried, softened in u cup water,
8 cups flour.
Directions for making Yeast Po-
tato Bread nsing Compressed Yeast
Combine liquid, salt, potatoes, and
compressed yeast softened in Il cup
warm water. Mix into dough with
about cups of the flour and knead
Let rise until double original bulk.
Knead and add remainder of the
-four. When again double in bulk,
bake about one hour.
Directions for making Yeast Po-
tato Bread using Dried Yeast-Make
a sponge at night cake of dried
yeast, y cup water, and III cups
white flour. Cover and let stand
in a warm place over night. In the
morning combine salt and potatoes
with the sponge and mix into dough
with about Az cups of the -four and
knead. Let rise until double orig
inal bulk. Knead and add remain
der of the flour H. cups.) When
again double in bulk, bake about I
hour.
Note-A half pint measuring cup
is used and all measurements are
levelel. The flour is measured af-
ter sitting.
Potato Pastry cup flour, x cup
mashed potato, " cup fat, Y tea
spoon salt. Use no water. Cream
the fat and potato, add the flour and
salt and mix until it forms a dough
which can be rolled out like ordinary
pie crust.
Potato Biscuit cup fresh mash
ed potatoes, c1p flour, " teaspoon
salt, tablespoons fat, a teaspoons
baking powder, u cup milk. Mix
the mashed potatoes and fat, add
flour sifted with salt and baking
powder. When these are thoroughly
mixed add the milk. Shape with
spoon and spatula or roll out to u
inch In thickness and cut with a
biscuit cutter.
Potato DL,apings-Omis fat and
use the same il gradients IN method
of mixing as for the biscuits and
steam or cook on top of meat or
vegetables as you would ordinary
dslnplings.
Potato Griddle Cakes - cups
grated raw potatoes (drained,) 1 cup
flour, egg, " teaspoon salt, 2 tea
spoons baking powder. Stir eggs
and potatoe together, add the flour
sifted with the dry ingredients.
Spead in thin cakes on a hot grid
lie and bake.
Potato Lefse - To cold mashed
potatoes add salt and knead in
enough flour to make a dough that
can be rolled much thinner than
ordinary pie crust. Bake this in
large sheets on hot griddle, or
wash the. top of your range and
heat it, then bake the lefse on the
top of the range. The latter is the
more common practice.