The weekly Alaska citizen., 1918-06-17

vegetables. You need the, salts to build and renew all the parts of your body and to keep it in order.
 An old king is said to have tested each cook before hiring him by ask ing him to boil potato. Even the best potato can be spoiled by a poor cook.
 To boil them so that they will be fit for king" drop the unpeeled potatoes into boiling salt water and cook 20 to 30 minutes. Drain the water off at once. If they are cook ed too strong or allowed to stand in the water they get soggy.
 If you peel the potatoes before cooking them you will waste time and potatoes both. You may throw away a sixth or even quarter of the good part of the potato with
 Use plenty of potatoes. They are splendid food, excellent for your body, and delicious when cooked. says United States Food Leaflet No. 10.
 They are good fuel. They furnish starch which burns in your muscles to let you work. much as the gaso- line burns in an automobile engine to make the car go.
 One medium-sized potato gives you as much starch as two slices the skins. Also, if the potatoes aren't covered up by the skins while cooking, some of the valuable ma terial will soak out into the water. Even very small potatoes can be economically used. if they are boil ed in their skins.
 For best mashed potatoes. Peel the boiled potatoes, mash and beat until very light, adding salt. but ter or oleomargarine and hot milk, a half cup of milk to six potatoes lightly in pan and set in the oven to brown.
 FOIAIS SOhN-mG GHI mOTViNo.
 Two tablespoons fat, l tablespoon sugar, l egg, well beaten, l cup milk, l cup mashed potatoes, cup corn meal, teaspoons baking powder l teaspoon salt. Mix in or der given. Bake 40 minutes in hot oven This makes F muffins They are delicious.
 Potatoes are good in breads and in cake. They are often used in this way to keep the cake from drying out quickly. Mash the po- tatoes and beat up with milk until very light You can use your usual cake recipe, substituting one cup of mashed potatoes for one.half cup of milk and one-half cup of Hour.
 Use potatoes for your main dish Left over or fresh, they may be combined with cheese or nuts or meat or other material. often to make the main dish of a meal.
 POTATO sAUsAGEs.
 One cup mashed potatoes. l cup ground nuts, fish or meat, l egg, well beaten 1-2 teaspoons salt. IS teaspoon pepper, salt pork, bacon or other fat.
 Mix the mashed potatoes ana seasoning with the ground nuts, fish or meat Add beaten egg. Form into little cakes or sausages. roll in flour and place in creased pan with small piece of fat or salt pork on each sausage. Bake in a fairly hot oven until brown. scALLoPED POTATOES AND CHEESE.
 Arrange a layer of sliced raw or boiled potatoes in greased baking dish and sprinkle with grated cheese and little flour. Repeat until dish Is nearly full. Pour milk over the whole, about one-half cup to every three potatoes Skim milk is good. Bake in a moderate oven until done. The length of time required depends upon whether the potatoes are raw or boiled and whether the baking dish used is deep or shallow. Boiled potatoes baked in shallow dish will take only 20 minutes. Raw potatoes in a deep dish may take as much as 1.2 hours.
 A SHEPHERDS PIE.
 Grease a baking dish; cover the bottom with mashed potatoes. Add layer of cooked minced meat or fish, seasoned we'll and mixed with meat stock or gravy. Cover with mashed potatoes. Bake long enough to heat through-2O to 30 minutes.
 Try the one-dish dinner It will help you do your part for our coun- try. You can save wheat and meat to ship abroad. Our soldiers and the allies need them more than we do.
 FISH cHoWDER
 Rabbit, fowl, or any meat may be used instead of the fish, or to- matoes instead of milk. Carrots may be omitted.