Evening star., 1918-05-19
WAR GARDEN AND POULTRY YARD
EAT POTATOES.

itohAo Va uuSuelS W lHdl ff-,JoO,VVV-
bushel record crop of potatoes we
grew last year. Potatoes can hold the
line: they are made of the right stun
much the same stuff as wheat. They
do much the same work as wheat in
the body. They are plentiful and are
getting cheaper.
There are almost endless ways to
serve potatoes with meat and other
foods Soups, salads and even des-
serts offer still other ways Mixed
with flour. they can be used in bak-
ing, too. That we can use potatoes
with -four is not surprising, for the
food substance potatoes supply mos,
abundant1y is starch. and il is largely
because of the starch they contain
. that the world uses cereal grains as
| breadstuffs. Food specialists declare
that with little experimenting
housewives will find that one-third to-
one-half of the -four In some favorite
recipe can be replaced with mashed
potatoes. Here are some new ways
suggested by Department of Agricul-
ture specialists to make potatoes take
wheat'S place.
Yeast Bread.
II potato is used for bread making.
amount of water in it and less addi-
tional liquid used for this reason.
Potato Bread.
! cup mashed potato TO tablespoons
teaspoon salt liquid yeast or
~ cups -four tmorc Il y cake dry yens' or
necessary 1-G to " cake COM
tablespoons water. pressed yeast
Short process-Mix the salt with the
mashed potatoes. which are free from
Jumps and cooled until lukewarm
Add one-sixth to one-ha1f cake COM
n1aGSad ct
spoons warm water, or two to four
tablespoons liquid yeast. or one-half
cake dry yeast. When liquid yeast is
used no additional water must be
added. Blend with this potato and
yeast mixture one cup -four Stir until
smooth. cover and set to rise. when
this sponge is light and soft knead in
enough flour to make rather stiff
put elastic dough. Be sure that it is
stiner than ordinary. dough. Cover
and let rise again until very light.
knead down. mold and place in lightly
creased pan. Let rise in pan until
as high as ordinary white bread, then
bake at least one hour in a moderately
hot oven. Bake very thoroughly.
This makes one loaf
II desired, an amount of grated raw
potato equal to the amount of mashed
! potato called for may be used, but
the resulting bread is darker and
has more marked potato flavor than
when cooked potatoes are used.
Quick Breads.
Try this recipe for tea biscuits. No
tice that the liquid is less than is the
case when all -four is used, because
OF the water the mashed potato con-
tains.
Potato Biscuits.
2 cups sifted -four. tablespoons shorten.
l teaspoon salt. ing
D teaspoons baking cup mashed potato.
powder. Liquid SUFFICIENT TO mix.
Sift together twice the flour. salt and
baking powder. Cut or rub into this
the cold shortening. In the same way
rub into this -four mixture the
enough cold liquid to make the mass
cling together. Do not knead Place
on Toured board. roll until half inch
thick and cut into rounds Place
these in lightly Toured biscuit tins
and bake fifteen to twenty minutes
potato breads more slowly than those
made with flour alone
Potato-Cosn Meal Mullins.
cup mashed potato. . tablespoons shorten
! cup cornmeal. inr
X cup sfted -four. or 3 eggs
d teaspoons BAKING dunn batter (about
powder. J., cup,
l or tablespoons
sirup.
Add the corn meal, salt, sirup and
half cup liquid to the hot mashed
potato. place in double boiler and
steam ten or thirty minutes. Add the
shortening and allow to cool thor
oughly. When cold add the well
beaten eggs and the flour. which has
been sifted with the baking powder
Add just enough more liquid. if nee
essary. to make somewhat stiff
batter. Beat thoroughly. place in
gem pans until half filled and bake
twenty-five to thirty minutes in a.
moderately hot oven.
Often when no dry bread crumbs
are on hand fresh bread is used for
stuff1ng purposes. This use of bread
stuffing given below:
Potato stufing.
1 small onion. finely u teaspoon celery salt.
minced teaspoon salt.
tablespoon fat. Pepper.
Mix the ingredients and use in
place of ordinary bread stuffing.
one would ordinarily use replaced by
potato is made as follows:
Chocolate Potato Cake.
!. cup butter or other Z cup milk.
fat. Il teaspoon salt
=, cup sugar. l square chocolate.
y cup dry riced po- teaspoons baking
fato. powder.
l egg. Y cup white -four.
Cream the butter, add the sugar
gradually. then the well beaten egg
and warm potatoes. Beat well. Sift
the flour. salt and baking powder,
then add to the first mixture with
sufficient milk to make a cake dough.
Bake about thirty-five minutes in a