The Oskaloosa herald., 1918-01-24
URGES GREATER
USE. Of POTATO
GOVERNMENT TO ENCOURAGE
POPULARITY OF TusER
SEVERAL DELICIOUS DISHES
Preserve Receipts for Future Use or
Reference For Supper or Lunch
con. Use More Pommede
Terre and Save Wheat

washington, IL. u, Jan. Ill ne cat
ing of more potatoes for supper, Of
for luncheon if the family are accus
toned to have dinner at night, is a
suggestion by the United States Dep
artment of Agriculture, in order tina.
the TREMENDOUS crop of tubers pro
duced in the United States this year
may be utilized as fully as possible
and spoilage avoided Such increased
use should, at the same time, bring
about a saving of grain since the com
on result of eating more potatoes is
she eating of less wheat bread, which
is a reasonable suggestion when one
remembers that both of them are used
as source of starch in the diet This
reduction in grain consumption is de
sirable, the department points out, and
there is great need of grain for ship
ment to our soldiers and to the sol
diers and civilians of other countries
Germany
Make Good Luncheon Dishes
The use of more potatoes for lunch
con should be a simple matter, in the
opinion of specialists in the Depart.
ment of Agriculture, since practically
ali Americans like potatoes and since
there are numerous ways in which the
tlbers may be prepared TO avoid the
Gameness in diet. Potatoes, even the
simplest forms--baked and boiled
make good luncheon dishes. They
may also be used for making variety
OF dishes. such as creamed and escal
loued potatoes, with or without cheese
stuffed potatoes: potato croquettes,
and so on Combination dishes, such
as hash, stews, meat pies with potato
crust, and so on, in which consider
able amount of potatoes are used with
other foods, may constitute practically
an entire luncheon, being hearty en-
ough to serve for the purpose with a
little salad or fruit or sweets.
The following receipts for potato
dishes are a few of the many which
the housewife will find useful in pre-.
pairing supper or luncheon: 4
Planned Potatoes
Cut cold boiled potoes into quarter
inch slices; dredge lightly with flour.
and fry in pan with a little butter.
When light brown. heap on side of
pan; let stand a few minutes, then
loosen with a knife and turn out on a
platter in much the same way thai
an cmelet is taken out Sprinkle with
salt and serve at once.
Potato and Pork Stew
or slices salt pork cut in small
pieces.
4 medium sized potatoes.
! Onion.
Il Cup water.
p Teaspoon salt.
" Teaspoon pepper.
Fry the pork in deep frying pan I'M
til ii is light brown; then TO the pork
and fat add the potatoes cut in y inch
slices, and thinly sliced onion and sea
sonings. Add the water, cover closely
and cook until the potatoes and onions
are soft. The mixture should be stir,
ed occasionally in order that the pork
and vegetables may be thoroughly
mixed. The stew as it was called
in old times-for it is an old fashioned
dish-should be moist but not thin.
ScaIoped Potatoes
Wash and pare potatoes; let them
soak for half hour, and cut into 4 inch
slices. Butter a baking dish, put in
a layer of sliced potatoes, sprinkle
with salt and pepper, dredge with
flour, and dot, over y tablespoon of
butter "a little grated cheese may
be sprinkled over each layer if de-
sired) Repeat until the baking dish
is nearly filled, then cover with hot
milk. Bake IA hours in a moderate
oven. or place on the back of the
stove and cook slowly.
Potato Salad
Cut cold boiled potatoes into half
inch cubes and season with salt and
pepper, or a few drops of onion juice
If desired. Heap in a mound in a
salad dish and pour over all cooked
salad dressing; and, if one wishes,
garnish around the edge with a circle
OF lettuce and hard-boiled eggs.
For variety add to cupfuls of pot
alto " cupful of diced cold boiled beet
and 2 tablespoons chopped parsley or
cheese; carrots and little chopped
celery leaf may be used il preferred.
Many cooked or canned leftover
vegetables may be attractiyely used
for salads. Diced turnips and carrots
are often used in potato salad. Left
over beans. peas, ETC., with finely
diced potatoes, may be used to fill
tomato cups and served with any pre-
ferred dressing.
Cooked Salad Dressing
2 Eggs,
Tablespoonfuls vinegar.
3 Tablespoonfuls water. (cold.)
n Teaspoonful salt
Teaspoonfuls sugar.
u Teaspoonful mustard, II desired.
Beat the eggs until light, then add
sadt. sugar. mustard, water and vine