Norwich bulletin., 1918-01-30
BREAD FROM SMALL POTATOES.
Use One Third Potatoes and Save Mil
 lions of Bushels of Wheat.
By p. G. HOLDEN

There are nearly 12O,o0O,Oo bushels of small potatoes wasted in the Unlted States every year, all of which could be used in making bread. This enor- nous waste of potatoes takes place on the farms, in the markets, and in the homes; but the burden of the waste falls upon the grower and the merchant.
 In large provision centers where thousands of carloads of potatoes are annually handled, small potatoes are generally thrown away. In the grocery stores in cities and small towns all over the country and even io the homes of the people, immense quan- titles of small potatoes are wasted. On the farms and in the truck gardens small potatoes are as a rule net gath cred, but left to rot on the ground. Why not make use of these potatoes? It cost time labor, money and soil fertility to grow them, and the grow CT cannot eliminate the small potatoes from his crop. If we must grow them why not save them? Many millions of bushels of wheat badly needed by our allies in the war can in this way be saved.
 Substitute these small potatoes for one third the wheat flour used in mak
 
 tritious and more palatable. Potato l bread retains its moisture and good 1 flavor longer than wheat bread. l Potatoes are grown practically in | every state in the union and enter 1 into the daily diet of every family the !, year around. No ether vegetable is i so generally grown and so generally used as human food.
 The potato crop of 1877 was about 450 000 00O busheis. Potatoes can be easily kept in pits and root cellars, ] and there is TO rca2on why this tre- mendous waste should take place. The need of saving thasn is made greater 1 by the fact that they can be used to save wheat the one grain crop so greatly needed for export.
 Save the small potatoes. Save. the "culls." Use them in making bread or biscuit Housewives will find it a source of household economy. Bakers
 will find it profitable, as they can
 often secure potatoes discarded by grocers or commission houses at a
 very low price. .......
 How to Make Potato Bread: Ingredi. ents-23 cup sweet milk, 1 cup potato ? cups flour, 1 teaspoon salt, 1 tea
 spoon sugar, 1-2 yeast cake. These
 measurements make one loaf Heal
 milk to boiling point, then cool te
 iukewarm. Bake or boil potatoes, ther peel and mash or put through ricer
 Dissolve yeast cake in the milk; make
 a sponge as follows: Mix milk, yeast
 cake, salt. sugar, all the mashed ol
 riced potatoes and 1-3 of the flour Beat well, let stand over night to rise;
 in the morning add balance of flour ' Let rise until double in bulk, ther l, mold into a loaf; let rise again tt , double in bulk, then bake 40 minute.
 in moderate oven.
 Potato Biscuit: Irgredients-2 cup flour, cup riced potato, 8 teaspoon.
 baking powder, 1 scant teaspoon salt, tablespoon butter or lard, l teaspoon sugar, sweet milk to make a dougl which can be rolled for biscuit. Sif , flour, baking powder, salt, and suga
 together. Work butter or lard int, flour; add. potatoes, which should b. boiled or baked and put through ricer
 then add milk to make dough whic] can be easily handled on board Rol out about 1-2 inch thick, cut with bis : cuit cutter and bake Is minutes in : , quick oven.
 Potato Doughuuts: Ingredients cup sugar, 1-2 teaspoon shortening, legg, 1-2 cup sweet milk, IA teaspoo,