Daily Kennebec journal., 1918-04-20
"Patr,otism and Potatoes"

II Is probably too late to suggest
that YOU eat q potato at breakfast
This morning but you need not count
the day lost ii you do your duty at
luncheon or dinner. Potatoes must
and should be eaten. The market is
full of them. particularly the so
called old ones. and II Is these old
ones that are pointed out for your
consumption by the Food Admins
tration in the great potato drive
which begins today and lasts three
weeks. Last years crop was a
bumper and we have not eaten it up.
ii We do not eat II SO much food will
he wasted. To eat q potato means
that the diner consumes SO much
less bread.
We shall not hurl the constituents
OF "A potato at the readers head. No
child ever attacked baked spud
with eager spoon because he knew 1t
contained IS per cent. Of carbo-
hydrates. The child eats the potato
because ii is good, because his chem
istry Graves starch and maybe be-
cause he is ignorant Of the carbo-
hydrates' existence. Eat potatoes be-
cause you like them. II you have not
liked them it is probably the cooks
fault. 4 plague on cooks who re-
member only that a potato can be
peeled and boiled. A potato stands
the ordeal of the frying pan better
than any other vegetable when the
spider is in capable hands. Stewed
potatoes. we'll seasoned, made a for
tune for Saratoga restauranteur
who served them with every course
except soup and dessert. Potatoes
make hash better and cheaper. Po-
tato bread, hot from the griddle, Is a
dream. Grilled potatoes are the soul
mates of friend chicken. Mashed
potatoes. free from surplus water are
the little friends OF roast pork. The
potato Drowned in the pan goes with
almost any dish.
For the next three weeks eat old
potatoes for the sake of patriotism
and potatoes.-New York Sun.
Circular No. LOG from the Office OF
the L. S. Secretary Of Agriculture
urges the use Of potatoes to save
wheat.
The wheat will keep: the potato
crop Of last year must be used before
the first of July or it will be lost.
The governments activity is for the
purpose of preventing this enormous
waste.
An introduction to n series of
recipes in this bulletin reads:
The potato has place in our food
list which no other vegetable occu-
pies. 1t appears on the tables of
countless families at least once a dav
and often at all three meals. and is
so much part Of our daily food that
we miss it almost as much as we
would bread II we have to go withou,
1t. Its popularity is based on more
than accident or custom. 1t is pala
table and wholesome. supplies much
food material. and has some specie
food qualities to its credit. Though
we prepare 1t In almost endless ways
as Vegetable served with meat ano
other foods, we also use II for SOM,
and salad making, sometimes 70,
desserts, and with -four in baking
Ihat we can use potato with -four i.
not surprising, for the food sub.
stance potato supplies most abun
dantly is starch. and it Is largely be
cause Of the starch they contain tina
the world uses cereal grains a.
breadstuffs. 1t will very often b,
found. with little experimenting
mat one-third to one-half Of the
iiour In some favorite recipe can be
replaced with mashed potato"
Perhaps the strongest argumen,
lies In the price of wheat -four, about
seven cents n pound, while potatoes
at " per bushel would be not half
that figure.