Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-05-02
POTATO REMAINS
AS HOUSE GUARD
An American Patriot That Des.
erves More Attention Than II
Gets While Wheat Goes to
Europe to Fight Practice
House Experiments

The practice house Of the home eco
nomics department of the University of
vermont has had an interesting and Sue
cessful week In trying to see how much
potato could be added to the diet with
out discomfort and in how many varied
ways. The maximum allowance of one
and one-half pounds of wheat flour nor
person per week was also weighed out
and the test was made of how much of
this could be saved without the family
missing 1t. Over half of IL was saved
yet white raised bread, rolls and mullins
were served often enough to seem almost
normal This part of the experiment was
to suggest to those who still feel that
they must have some wheat how much
can be saved with care The entirely
wheatless program is the most patriotic
at present however.
The potato is an American patriot that
has done its best for Americans the
past year. Wheat has gone to Europe
to fight. potatoes remain as the home
guard and should not be despised or
neglected. They are being pressed into
service by the enemy: the Germans aver
age 16 quarts a week in their food, while
americans average only 23 quarts. Mr..
Hoover says that everyone must cat a
bushel extra before the new CROP II the
bumper crop of last year is to be saved
There is no possible harm to be derived
by healthy, normal person in most
generous use of potatoes. In fact they
are considered a safeguard in the diet,
as they have valuable mineral salts
which neutralize the undesirable acids
from meats and cereal food They are
the bulk of the food of some Of the
hardest and most vigorous people, One
potato equals in energy value two slices
OF bread. They are too perishable to
ship and too bulky, as it takes four
pounds to equal one pound of wheat.
! The agricultural college is issuing bull
letins giving great variety Of recipes
for the use of substitute houfs, cereals
and potatoes which are free to any
who wish their help. The menus and
some Of the recipes used follow:
MONDAY
Observation-Disclosures apricots, oat-
meal, corn and potato mullins. coffee.
Luncheon-Cream of potato soup, pop
corn. radishes. fried cornmeal mush
syrup. Dinner-Creamed dried beef with
egg border, baked potatoes, string BEANS
tomato jelly salad. steamed chocolate
pudding BARLEY hour). foamy sauce.
TUESDAY
Breakfast-Hominy grits with dates,
wheat and potato bread toast MARINA
lade. coffee. Luncheon-Potato and
cheese (scalloped), wheat and potato
bread, oatmeal bread. string bean and
radish salad, banana custard, buckwheat
and oatmeal cookies. Dinner-Tomato
bisque soup, oatmeal crackers, roast
beefs heart with potato and onion stuff
ing. barley chocolate cake.
WEDNESDAY
Breakfast-Baked apples, natural brown
rice, wheat and potato mullins, coffee.
Luncheon-Spiced mackerel creamed po-
tato balls, raised wheat and potato rolls.
canned Strawberries. spice cakes, tea.
iDinner-Splt pea soup. corn crisps, veal
loaf with tomato sauce. stuffed potatoes.
cucumber salad, lemon sherbet, potato
flour sponge cake.
THURSDAY
Breakfast-Prunes, oatmeal. toasted
mullins. marmalade, coffee. Luncheon
Cream corn soup. popcorn. cold heart
and veal loaf, potato puff, tomato pickle.
wheat and potato baking powder bis
| cults, honey, tea. Dinner-Negetable soup,
waters. pot roast of beef. brown gravy,
rced potato, beets, potato flour ginger
bread with whipped cream.
FRIDAY
Breakfast-Bananas, white cornmeal
mush toasted biscuits. coffee. Lunch
eon-Codfish cakes. Virginia spoon bread,
picked beets, baked apples, cookies
Dinner-Tomato soup. toasted corn muf-
> fins. boiled shoulder of mutton, caper
, sauce. parsley, potatoes, carrots and peas
fruit. cakes.
SATURDAY
Breakfast-Prunes and aprcots, oat-
meal, corn and potato mullins. coffe.
= Luncheon-Shepherd's pie, raised rolls
!, beet and bean salad, peach short cake
tea. Dinner-Lamb broth with rice
waters, broiled fish with tartar sauce
Belgian potatoes. stewed tomatoes. rice
pudding.
SUNDAY
Breakfast-Fruit, oatmeal, toasted rolls
marmalade. coffee. Dnner-Steak. mash
? ed potatoes, fresh tomato salad with may
onnaise orange bavarian cream, cakes
Supper-Creamed fish in caafing dish
toasted bread, cherries, cookies.
POTATO BREAD
To cup cool mashed or riced potato add
teaspoon salt and " yeast cake mixed
: with four tablespoons lukewarm water
, Mix with this 4 to / cup sifted flour
stirring until thoroughly blended. Cover
and allow to rise until soft and light
about hours). Knead in enough more
, flour (about / to l1-2 cups) to make 9
dough somewhat sitter than for wholly
wheat bread. II potatoes are dry ant
mealy it will take less than otherwise
and little more water may be needed
G Knead until smooth and elastic. Cover
| and let rise until very light. Kneat
e into loaf and let rise until 2h or
a times the original bulk. Bake slowly II
= a moderately hot oven at least so min
Y utes.
POTATO ROLLS
Add a scant half cup of hot milk t.
y IL cups mashed or riced potato. WheI
!, cooled to lukewarm add u yeast CAKE
y softened in 2 tablespoonS MateY IL tea