Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-01-31
POTATO LUNCHEON DISHES.

LUNCHEON DISHES.
Awe Potatoes Q Moro Prominent Place |
In Luncheon Bills Of Fare.
The eating Of moro potatoes for supper,
r for luncheon II the family 10 accustomed
10 have dinner at night. 10 . suggestion
u the United States Department Of Az
rioulturs. III order that the tremendous
crop Of tubsrs produced in the United
States this yeas may be utilised as fully
ID possible and spoilags avoided. Sucls
Increased use should, 1t the same time,
bring about . 0avtng OF grain since
one common result Of eating more pota-
toes ID the eating Of less wheat broad,
which IL . reasonable suggestion when
one remembers that both Of them are
used % . source Of starch in the diet.
This reduction In grain consumption IL
the departments points out, and
there ID o great need Of grain for ship.
rnent to our soldiers and to the soldiers
and civilians Of other countries engaged
with us In the war against Germany.
The use Of more potatoes for luncheon
should be 4 simple matter, IN the opin-
ion Of specialists Of the Department Of
Agriculture, since practically all Ameri-
cans like potatoes and since there are
numerous ways in which the tubers may
be prepared to avoid q sameness in the
diet. Potatoes, even IN their simplest
forms-balred and boiled-make good
luncheon dishes. They may also be used
for making . variety Of dishes. such
as crsamed and escallopsd potatoes. with
or without cheese; stuffed potatoes; po-
tato croQuettes, and 30 on. Combination
dishes, such ~ hash, stews. meat pies
with potato crust, and 30 on. in which
q considerable amount Of potatoes IL
used with other foods may constitute
practically an entire luncheon, being
hearty enough to servo for the purpose
with q little salad or fruit or sweets.
The following recipes for potato dishes
are few Of the many which the house.
wife will hnd useful in preparing supper
or luncheon:
PANIED POTATOES
Cut cold boiled potatoes into quarter.
inch slices: dredgs lightly with flour and
fry In pan with little butter. When
light brown, heap on side Of pan: lei
stand q few minutes. then loosen with
knife and turn out on a platter In
much the same way that an omelet IL
taken out. Sprinkle with salt and serve
at once.
POTATO AND PORK STEW.
Three or four slices salt pork cut ir
small pieces, four medium-sized potatoes
one onion, one-half cup water. three
fourths teaspoon salt, one-fourth teaspoon
pepper.
Fry the pork in q deep frying pan unit
| It 10 light brown then to the pork and IA
add the potatoes cut In one-half incl
slices. and thinly sliced onion and sea
| sonings. Add the water. cover closet,
and cook until the potatoes and onions
are soft. The mixture should be stirret
occasionally in order that the pork ant
vegetables may be thoroughly mixed. Tn
'stew," a. 1t was called in old times
for It Is an old fashioned dish-shoult
be moist but not thin.
| sCALLoPED POTATOES.
Wash and pare potatoes; let them soal
for q half hour. and cut in one-fourtl
inch slices. Butter baking dish. pu
in layer Of the sliced potates. sprinkl
with salt and pepper, dredge with -four
and dot over with one-half tablespoon o
butter. "a little grated cheese may b
sprinkled over each iaye1 II desired)
Repeat until the baking dish Is nearl,
filled. then cover with hot milk. Bak
one and one.fourth hours in q moderat
oven, or place on the back Of the stow
and cook slowly.
POTATO SALAD.
| Cut cold boiled potatoes into half-incl
cubes and season with salt and pepper
or q few drops Of onion Juice II desired
Heap In a mound in q salad dish and pou
over all q cooked salad dressing; and
II ono wishes, garnish around edge will
a circle Of lettuce and hard-boiled eggs
For variety add to two cupfuls o
potato one-half cupful Of diced coll
boiled beet and two tablespoons choppe
parsley or cheese: carrots and littl
chopped celery leaf may be used
preferred.
Many cooked or canned leftover veg
etables may be attractively used TO
salads. Diced turnips and carrots ar
often used in potato salad. Left-ove
beans. peas, ETC.. with finely diced potato
may be used to fll tomato cups and serve
with any preferred dressing.
COOKED SALAD DRESSING.
Two eggs, three tablsspoonfuls vinegar
three tablespoonfuls water (cold). one
half teaspoonful salt, two teaspoonful
sugar, one-fourth teaspoonful mustard
II desired.
Beat the eggs until light. then. ad
salt, sugar. mustard. water. and vinegs
and beat thoroughly. Cook over boilin
water until thick. stirring CONSTANT!
Pour the hot dressing over the cold pt
tatoes, and set away until cold. II PR
ferred one can let the dressing get col
before using It. and this 10 best II otht
vegetables are used with the potato.
POTATO FRITTERS.
Two cups hot mashed potatoes. fou
tablespoonfuls milk. one teaspoonful sal
cayenne pepper. few grains. Two egg
one-half cup flour. one-eight teaspoonf'
grated nutmeg.
Add tho milk and seasoning to the pc
tatoes, then the eggs well-beaten. 81
in a pan Of cold water and beat unit
cold. Add flour. mix we'll. and drop b
spoonfuls In deep fat. Fry until brow
and drain on brown paper. Put one-ha
teaspoonful jelly In each spoonful be
fore frying. Roll in powdered sugar whe
done.
TO DEAL IN EVERYTHING