Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-12-10
reesfed potatoes as Bread.

Toasted Potatoes a. Bread.
with the great and still growing nsed
for wheat conservation In order that our
Allies and our soldiers may b supplied.
and with probable abundance OF flns-
grade Irish potatoes, tbs plainly .
patriotic duty md opportunity to In
crease the use Of .potatoes ~ . bread
substitute. The best way 10 not to use
more fried potatoes, moro mashed po-
tstoes, or even more potatoes with -four
in bread. The nearest approach to con-
ventional methods OF cooking potatoes
for bread substitute, 10, OF course, .
perfectly baked potato, bat perfectly
baked potato 10 % rare % day In june.
There b nothing moro repulSiye, more
destructive TO appetite and digestion,
than the baked potato too often found
served upon our tables; It 10 liable to
be half baked, burnt to crisp, or 20
water. logged that 1t can not be served
with clear conscience or eaten with
digestive safety to the average stomach.
Even perfectly baked potato served
ut the psychological moment does not
give that subtle sense Of bread function
that the piece OF bread or toast held In
the hand affords. To satisfy the bread
craving and give to the potato such .
perfect bread function that 1t can be Q
ono hundred per cent bread substitute,
here's how:
Prepare good. sized potatoes - II to
bake, being more scrupul0usly careful
than usual to scrub and cleanse the skin
carefully and remove ali bad spots. Cut
the perfectly olesnsed potato length.
wise into slices one-fourth OF an inch
thick. Put the slices into . wire basket
or steamer and steam until they are
properly "tempered" -that 10, until they
are in part but not completely cooked.
II they are, completely cooked by
the steam, they are OF no particular
value % bread substitute. Az rule,
about ten minutes steaming 10 adequate.
After this initial steaming, dry the slices
we'll between clean towels and toast -
you would slices OF bread, or put them
| in q wire basket or perforated pan and
bake In . very hot oven until tho slices
are delicately Drowned on both sides.
| Sprinkle lightly with salt. Serve 90 you
would toast. The skins can be remov-
ed before serving or while eating, but
| IL one 10 connoisseur, real disciple OF
Epicurus, with as much love Of flavor
| and conservation as boy or animal, he
will eat the toasted slices skin and all.
The first taste Of steamed and toast
ed sliced potato gives delightful sur
prise. There Is such delicate, delicious
appeal to the palate that people say, ~
never tasted potatoes beforeP' They
are right. And there 10 reasop.
Potatoes that are pared lose much Of
their favor and food value. Even po-
tatoes that are carefully cooked In their
Jackets, boiled, steamed, or baked, In
evitably lose much of the precious min.
eral element that Ia basic factor OF oil
food values.
If the sliced potatoes are steamed too
long, they quickly collapse. II the
tempering Is reasonably correct, after
they are toasted and cold, they can be
reheated and still be crisp and palatable.
Being sliced with uniform thickness, the
slices steam, toast, and brown uniform.
|ly. There are no too little and too large
pieces to cause trouble by burning the
little or serving the large partly m
cooked.
Without doubt ono reason for the de-
llghtful taste is the increased amount oil
starch that 10 turned into dextrin by
toasting the two sides. 1t Is that same
something that gratifies the age.old
craving for toasted, roasted, and fried,
starch as we'll as flesh foods. The toast.
ed potatoes will be just q little more
irresistible In appearance and taste II,
after they have been steamed and
ane thoroughly dried ready for toastlng,
they are lightly brushed with oil. This
insuresa glossy surface with very little
saturation of the starch with fat. One
big advantage In serving potatoes sliced,
and steamed, aud toasted is to get the
caramel taste Of the toast without starch
soaked with fat.
After the slices are steamed and toast
ed or Drowned, they can be cut into
strips about one half an inch wido and
served az bread sticks, or they can be
diced and served with butter or any
favorite dressing. The best bread use,
however, is to take them In the hand,
salt, butter and eat them. getting the
animal instinct for grasp and the salts
faction of breadlike appearance.
With a little knack and experience In
tempering just long enough and toast.
ing carefully, there Is no more dainty
and delicate dish than plate Of sliced,
tempered, golden-brown, toasted
potatoes. The next time you wish to
serve hot bread for luncheon, try Toast
ed Potatoes nstead.-Good Housekeep