Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1918-05-10
RECIPES BY MISS SWIFT.
Demonstration Before Parent Teacher
Association Women Given in Domes-
tic Science Room.

Miss Lucy G. Swift, home demonstra.
ton agent of the Windham County
Farm Bureau, gave a demonstration
Monday afternoon before about 50
women at q joint meeting of the Par
ent Teacher associations in the domestic
science room of the high school build
ing, in connection with potato week.
In addition to the potato recipes given
below n chocolate rice pudding was
made, and portions of the cooked foods
were served to the audience. During the
cooking process q few matters of bust.
ness were taken up, including the an
nouncement that Brattleboro's share Of
the last installment on the Liberty bond
bought by the state Parent Teacher as
ISOLATION had been paid, and the names
Of the societies contributing TO the
fund were read. The matter of send
ing delegate to the state Parent
Teacher association meeting to be held
in Rutland May 2S and 20 was brought
up, but delegate was not decided up
on. Following are the potato recipes
demonstrated:
Delmonico potatoes (a) coolled-Re.
move the skin from boiled or steamed
potatoes, and cut them in slices II inch
| thick. Arrange the slices in layers in
a buttered baking dish, covering each
layer with grated cheese. Sprinkle the
layer with graf edcheese. Sprinkle the
| top with buttered crumbs and bake the
| potatoes about 90 minutes. White sauce
. tbsp. butter, 2 tbsp. -four Cor no fat
and lN-2 tbsp. -FOUR pepper, eur
milk, y tsp. salt. Melt the butter, re
move it from the heat, add the -four, the
salt, the pepper, and stir the mixture
until it is smooth. Replace the mixture
on the heat, add the milk, and stir the
sauce until it thickens. Cool, it for i
minutes over boiling water or for
minutes directly over the heat, stirring
it constantly. In case no fat is useC
moisten the -four with a little cold mill
and add as for gravy thickening.
Delmoniso potatoes (b)-Pare pota
toes carefully. Slice them about u incl
carefully. Slice them about Il incl
thick, and arrange the slices in a but
tered baking dish in layers, sprinklinl
each layer with flour, butter, salt, anC
pepper, and sliced or grated onion if de
sired. Pour over the top just enough
milk to be seen through the top layer
Bake the dish in moderate oven until
the potatoes are tender, usually abou
. hours.
Potato biscuits.--l cup riced potatoes
cup flour, tsp. baking powder, !:
tsp. salt, 9 tbsp. fat, 70 cup milk. Sf
the dry ingredients. Add these to tn,
potatoes, mixing them with a knife
Work the fat into this mixture lightly
Add gradually enough milk to make
soft dough. Toss the dough on a fourec
board, pat and roll it lightly to !:
inch in thickness. Cut it with bis
cult cutter Place the biscuits OF
creased pans, and bake them for from
~ to 10 minutes in hot oven.
Chocolate potato cake-H cup fat
12 cup sugar, Y cup dry riced potato
a tsp. salt, u cup milk, egg, ! squar,
chocolate, 3 tsp. baking, powder, g. n
cup white -four. Cream the butter, add
the sugar gradually, then the well
beaten egg, warm potatoes and melted
chocolate. Beat well, sift the -four, salt
and baking powder, then add to tn
first mixture alternately with the milk
This makes a very stiff cake dough
Bake about 80 minutes in moderat
| oven.