The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1918-01-14
EATING OF MORE
POTATOES URGED
TO SAVE WHEAT
Food Administration Asks
Americans to Utilize Big
Crop.

ing of more potatoes for supper, or
for luncheon II the family is accus-
toned to have dinner at night, ts
suggestion of the United States De-
partment of Agriculture, in order that
the tremendous crop of tubers pro-
duced in the United States this year
may be utilized as fully as possible
and spoilage avoided.
Such increased use should, at the
same time, bring about a saving Of
grain since one common result of eat
ing more potatoes is the eating OF less
wheat bread. which is a reasonable
suggestion when one remembers that
both of them are used as a source of
starch in the diet.
This reduction in grain consumption
is desirable, the department points
out, and there is great need of grain
for shipment to our soldiers and to
the soldiers and civilians of other
countries engaged with us in the war
against Germany.
Many Different Forms.
The use Of more potatoes for lunch
con should be a simple matter, in the
opinion of specialists of the Depart
ment of Agriculture, since practically
all Americans like potatoes and since
there are numerous ways In which the
tubers may be prepared to avoid a
sameness in the diet.
Potatoes, even in their simplest
forms-baked and boiled-make good
luncheon dishes. They may also be
used for making a variety Of dishes,
such as creamed and escalloped po-
tatoes. with or without cheese; stuff
ed potatoes; potato croquettes, and so
on.
Combinations dishes, such as hash,
stews, meat pies with potato crust,
and so on, in which a considerable
amount OF potatoes is used with other
foods, may constitute practically an
entire luncheon, being hearty enough
to serve for the purpose with little
salad or fruit or sweets
The following recipes for potato
dishes are few of the many which
the housewife will find useful in pre-
pairing supper or luncheon
Planned Potatoes.
Cut cold boiled potatoes into quar-
ter'inch slices: dredge lightly with
flour and fry in pan with a little but
ter. When light brown, heap on side
OF pan; let sand a few minutes, then
loosen with a knife and turn out ON
platter in much the same way that
an omelet is taken out. Sprinkle with
salt and serve at once.
Potato and Pork Stew.
Three or 4 slices salt pork cut in
small pieces, medium.sized potatoes,
onion, Il cup water, q teaspoon salt,
Ateaspoon pepper.
Fry the pork in deep frying pan
until it is light brown; then to the pork
add the potatoes cut in IL inch slices,
and thinly sliced onion and seasonincs.
Add the water, cover closely and cook
until the potatoes and onions are soft
The mixture should be stirred occas-
ionally in order that the park and vege-
tables may be thoroughly mixed. The
stew" as it was called in old times
for 1t is an old fashioned dish-should
be moist but not thin.
ScalIoped Potatoes.
Wash and pare potatoes; let them
soak for half hour, and cut in A.inch
slices. Butter baking dish, put in
layer of the sliced potatoes, sprinkle
with salt and pepper, dredge with flour
and dot over with II tablespoon of put
ter "a little grated cheese may be
sprinkled over each layer if desired).
Repeat until the baking dish is near
ly filled, then cover with hot milk.
Bake ~ hours in moderate oven, or
place on the back of the stow and cook
slowly.
Potato Salad.
Cut cold boiled potatoes into half
inch cubes and season with salt and
pepper. or few drops of onion juice
If desired. Heap in a mound in a salad
dish and pour over all cooked salad
dressing; and, if one wishes, garnish
around edge with a circle Of lettuce
and hard-boiled eggs
For variety add to cupfuls of pota-
to one-half cupful Of diced cold boiled
beet and tablespoons chopped pars-
ley or cheese; carrots and little chop