The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-02-08
POTATO DISHES

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supper, or for luncheon if the family
is accustomed to have dinner at night,
is a suggestion of the United States
department of agriculture, in order
that the tremendous crop of tubers
produced in the United States this
wear ma be utilized as fully as pos
sible and spoilage avoided. Such in
creased use should, at the same time,
bring about a saving of grain, since
one common result of eating more po-
tatoes is the eating of less wheat
bread, which is a reasonable sugges-
ton when one remembers that both
Of them are used as a source Of starch
in the diet. This reduction in grain
consumption is desirable, the depart
ment points out, and there is great
need of grain for shipment to our
soldiers and to the soldiers and civil
ians of other countries engaged with
US in the war against Germany.
Try a New Way.
1t is claimed that there are more
than 100 ways to cook potatoes, from
the primitive land still probably the
best) methods of boiling or baking
with the skins on to the most COM
pick and seasoned dishes. Here are
some of the ways known to the Unit
ed States department of agriculture.
Have you tried them all, or do you
know about as many more?
Boiled, chips. lyonnaise. mashed, pan
Drowned, salad, in chowders, baked
shoestrings, hashed brown. mashed
fried. stuffed, in fish cakes, in light
bread, plain fried, French fried, gauf-
fire. souffle, riced, in hash, biscuits,
saute, creamed, croquettes, au gratin,
soups, in stews, in meat-pie crust.
Make Good Luncheon Dishes.
The use Of more potatoes for lunch
con should be a simple matter, in the
opinion of specialists Of the depart
ment of agriculture, since practically
all Americans like potatoes and since
there are numerous ways in which the
tubers may be prepared to avoid a
sameness in the diet. Potatoes, eve
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 without
cheese stuffed potatoes; potato GRO
quotes, and so on. Combination dish
es, 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 a little salad or fruit or
sweets.
The following recipes for potato
dishes are a few of the many which
the housewife will find useful in pre-
pairing supper or luncheon.
Planned Potatoes.
Cut cold boiled potatoes into quart
er-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 that an
omelet is taken out. Sprinkle with
salt and serve at once.
Potato and Pork Stew.
Three or four slices salt pork cut in
small pieces, 4 medium-sized potatoes,
/ onion, " cup water, y teaspoonful
salt, a teaspoonful pepper.
Fry the pork in a deep frying pan
until it is light brown; then to the
pork and fat add the potatoes cut in
one-half inch slices, and thinly sliced
onion and seasonings. Add the wat
err, cover closely and cook until the
potatoes and oions are soft. The mix.
ture should be stirred occasionally ir
order that the pork and vegetables
may be thoroughly mixed. The "stew'
as it was called in old times-for il
is an old-fashioned dish-should be
moist but not thin.
ScallOped Potatoes.
Wash and pare potatoes; let then
soak for a half hour, and cut in one,
fourth-inch slices. Butter a baking
dish, put in a layer of the sliced pc
t%atoes, sprinkle with salt and pepper
dredge with flour. and dot Over with
one-half tablespoon of butter. CA lit
tie grated cheese may be ~sprinklet
over each layer if ~desired). Repeat
until the baking dish is nearly filled
then cover with hot milk. Bake one
and one-fourth 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 anC
pepper, or a few drops of onion juice
if desired. Heap in a mound in a sala'
dish and pour over all a cooked sala'
dressing; and, if one wishes, garnisl
around edge with a circle of lettuc