The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-05-07
POTATO RECIPES
BY MISS SWIFT
Demonstration Before Parent-Teacher
Association Women Given in Do
mestic Science Room.

Miss Lucy G. Swift, home demonstra
ton agent of the Windham County
Farm Bureau, gave demonstration yes
terday afternoon before about so
women at a 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 a chocolate rice pudding was
made. and portions of the cooked foods
were served to the audience. During the
cooking process a 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 a delegate to the state Parent
Teacher association meeting to be held
in Rutland May % and 90 was brought
up, but a delegate was not decided up
on. Following are the potato recipes
demonstrated:
Delmonico potatoes (a) cooked-Re-
move the skin from boiled or steamed
potatoes. and cut them in slices Il 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 20 minutes. White sauce
. tbsp. butter, tbsp flour Cor no fat
and lla-2 tbsp. four pepper, l cup
milk, y tsp. salt Melt the butter, re
move it from the heat, add the flour, 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 THE kens Cook it for i
minutes over boiling water or for {
minutes directly over the heat, stirring
it constantly In ease no fat is used
moisten the flour with little cold milk
and add as for gravy thickening.
Delmonico potatoes (b)-Pare pota
toes carefully Slice them about 4 inch
carefully. Slice them about Il incl
thick, and arrange the slices in but.
tered baking dish in layers. sprinkline
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 a moderate oven unit
the potatoes are tender, usually about
, hours.
Potato biscuits cup riced potatoes
l cup -four, tsp. baking powder, J.
tsp. salt, . tbsp. fat, 1Es cup milk. Sit
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 foure,
board, pat and roll it lightly to l.
inch in thickness. Cut it with a bis
cult cutter Place the biscuits OF
creased pans, and bake them for from
! y TO 10 minutes in a hot oven
Chocolate potato cake-A cup fat
y cup sugar, y cup dry riced potato
! 4 tsp. salt, Il cup milk. egg, squar
chocolate, 3 tsp baking powder, =
cup white flour. Cream the butter, adj
the sugar gradually, then the well
beaten egg, warm potatoes and meltet
chocolate Beat well, sift the flour, salt
and baking powder, then add to tn
first mixture alternately with the milk
This makes a very stiff cake dough
Bake about 35 minutes in a moderat
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