Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1918-02-08
Make Good Luncheon Dishes.


con should be simple matter, in the
opinion of specialists of the Depart
ment Of Agriculture, since practically
all Americans like potatoes and since
there are numerous waysin which the
tubers may be prepared to avoid
sameness in the diet. Potatoes even
in their simplest forms-baked and
boiled make good luncheon dishes.
They may also be used for making a
variety of dishes, such as creamed
and escalloped potatoes, with or with
out cheese; stuffed potatoes; Potato
icroQuettes, and so on. Combination
dishes, such as hash, stews, meat pies
with potato crust, and SO on, in which
a considerable amount of potatoes is
used with other foods. may constitute
practically an entire luncheon, being
hearty enough to serve for the pur-
pose with little salab, fruit or sweets
The following recipes for potato
dishes are few Of the many which
the housewife will find useful in pre-
pairing supper Vi luHCu0uH'
PANIED PoTATaEs.
Gut cold boiled potatoes into quar-
ter-inch slices, dredge lightly with
flour and fry in pan with a little but
ter. When light brown, heap on side
of pan: let stand few minutes, then
loosen with knife and turn out on
platter in much the same way that
an omelet is taken out. Sprinklelwith
salt and serve at once.
POTATO AND PoRK STEW.
or slices salt pork cut 1acup water
IN SMALL pieces. x teaspoonful salt
medium-sized potatoes. tablespoonful
tonion. pepper
Fry the pork in deep frying pan
until it is light brown; then to the
pork and fat add che potatoes cut in
one-half inch slices, and thinly sliced
onion and seasonings. Add the water,
cover closely and cook until the pota-
toes and onions are soft The mixture
should be stirred occasionally in order
that the pork and vegetables may be
thoroughly mixed. The stew" as it
was called in olden times, for it is an
old fashioned dish, should be moist
but not thin.
SCALLOPED POTATOES.
Wash and pare potatoes; let them
soak for half hour, and cut in one
fourth-inch slices. Butter a baking
dish, put in layer of the sliced pota-
toes, sprinkle with salt and pepper,
dredge with -four, and dot over with
one-half tablespoon Of butter. "a little
grated cheese may be sprinkled over
each layer if desired) Repeat until
the baking dish is nearly filed, then
cover with hot milk. Bake one ard
one-fourtl. hours in q moderate oven,
or place on the back Of the stove and
cook slowly.
POTATO SALAD.
i Cut cold boiled potatoes into half
cubes and season with salt and pepper,
or few drops Of onion juice if desired.
Heap in mound in a salad dish and
pour over all a cooked salad dressing;
and, if one wishes, garnish around
edge with circle Of lettuce and hard
boiled eggs.
!. For variety add to 2 cupfuls Of po-
tato one-half cupful of diced cold
boiled beets and tablespoons chopped
parsley or cheese; carrots and a little
chopped celery leaf may be used II
Epreferred.
Many cooked or canned leftover.
vegetables may be attractiveiy used
for salads. Dicel turnips and carrots
are often used in potato salad. Left
over beans, peas, etc. with finely diced
potato, may be used to fill tomato
cups and served with any preferred
dressing.
COOKED SALAD DRESSING.
i 2 eggs. rs teaspconfu salt.
8 tablespoonfuls vinegar. 2 teaspoonfuls sugar
3 tablespoonfuls lcold) n teaspoonful must
water. ard, if desired
]. Beat the eggs until light, then add
salt, sugar, mustard, water and vine
gar and beat thoroughly. Cook over
boiling water until thick, stirring con-
stantly. Pour the dressing over the
cold potatoes, and set away until cold.
| II preferred one can let the dressing
get cold before using it, and this is
best if other vegetables are used with
the potatoes.
POTATO FRITTERs.
2 cups hot mashed 2eggs.
potatoes. u cup -four.
4 tablespoonful milk. u teaspoonful grated
teaspoonful slat cay nutmeg.