The Richmond Virginian. (Richmond, Va.) 1910-1920, 1918-05-07

rnent of agriculture. w neat must
have this support to last through TIL
the next harvest. There are still mil
lions of bushels Of that 4+2, S36, 600
bushel record crop of potatoes We
grow last year Potatoes can hold
the line; they are made of the right
stuff--much the same stuff as wheat
They do much the same work as
wheat in the body. They are plentiful
and are getting cheaper, Eat lots OF
them; then your wheat needs become
less
Many New Uscs for Potatoes.
Their care almost endless ways TO
serve potatoes with meat and other
foods. Soups, salads and even des-
serts offer still other ways Mixed
with -four they can he used in baking,
too. That we can use potato with
-four is not surprising, for the food
substance potato supplies most album
dainty is starch and II is largely be-
cause of the starch they contain that
the world uses cereal grains as bread
stufts. Food specialists of the de-
partment declart that with a little
experimenting housewives will. find
that one-third 10 one-haif OF the -four
in some favorite recipe can be re-
placed with mashed potato. Here are
some new ways suggested by depart
ment OF agriculture specialists to
Yeast Bread.
II potato Ia used for bread making.
allowance must be made for the
large amount of water in it and less
additional lauid used for this season.
Potato Bread.
One cup mashed potato. one tea
spoon salt, two and "a half cups -four
tmore If necessary. four tablespoons
water. two to four tablespoons liquid
yeast. or one-half cake dry yeast. or
one-six to one half cake com pressed
yeast
Short process: Mix the salt with
the mashed potatoes, which are free
from Jumps and cooled until luke
warm. Add one-six to one-half cake
compressed yeast Softened in four
tablespoons warm water, or two TO
four tablespoons liquid yeast or one
half cake dry yeast. When liquid
yeast is used no additional water must
be added. Blend with this potota
and yeast IN xture one cup -four Stir
until smooth cover. and set TO rise
When this sponge is light and soft
knead in enough f1our 10 make
rather s,ln hut elastic dough BE
sure tha, if IS SITTER than ordinary
dough Cover and let rise again until
very light knead down. mold. and
place in lightly creased pan Let
rise in pan until As high as ordi-
nary white bread. then bake a least
one hour in a moderately hot oven.
Sake very thoroughly. THIS makes
one loaf
If desired an amount Of grated
raw potato equal TO the amount of
mashed potato called for may be used
but the resulting bread is darker and
has more marked potato flavor than
when cooked potatoes are used
Quick Breads.
TRY this recipe for tea biscuits.
Notice that the liquid is less than
is the case when all nour is used
because OF the water The mashed pc
tato contains,
Potato Biscuit.
Two cups sifted -four. one teaspoon
salt. three teaspoons baking povd der,
three tablespoons shortening one cup
mashed potato. hquid sufficient ia
mix.
Sift together twice the -four salt.
and baking powder. Cut or rah into
this the cold shortening Ia the same
way rub into this -four mixture the
mashed potato Finally. add Just
enough cold LIQUID 10 make the mass
cling together DO not knead Place
on Toured board, roll untl one half
inch thick and cut into rounds Place
these in lightly Toured biscuit TINS
and bake fifteen to twenty minutes IN
a moderately hot oven. Bake all Pc
tato breads more slowly than those
made with -four alone.
Potato CornmeaI Mullins,
One cup mashed potato, one cup
meal. onc-halt cup sifted hour. one
teas poon salt. three teaspoons baking
powder. one or two tablespoons sirup,
TWO tablespoons shortening one or two
90 IL n y "a TT}G cd =
ter. about one half crpl.
Add the corn meal. salt, sirup and
onc-half cup LIQUID 70 the hot mashed
potato. place in double boiler and
steam ten to thirty minutes. Add the
shortening and allow to cool thorough
ly. When cold add the well-heaten
eggs and the flour which has been
sifted with the baking powder. Add
lust enough more liquid. If necessary.
to make 2 somewhat stiff batter. Rea'
thoroughly place in gem pans until
half filled and bake twenty five 10
thirty minutes in a moderately hot
oven.
Often when no dry bread crumh rs
are on hand, fresh bread is used for
ssuffinc purposes This use Of bread
can he avoided by making the po
tato stuffing given below;
Potato Stufing
! beatenl, one small onion finely
minced. one tablespoon fat. one stalk
celery finely minced. or one half tea
spoon celery salt, one teaspoon salt.
pepper
/ Mix the ingredients and use in
place OF ordinary bread stufins.
/ 4 cake with one-half of tho -four
one would ordinarily use replaced by
! potato is made as follows;
Chocolate Potato Cake.
One fourth cup butter or other fat.
one half cup sugar. three fourths cup
dry rtced potato one egg, ono fourth
cup milk. fourth teaspoon salt,
/ one square chocolate. three teaspoons
baking powder, three-fourths cup
white -four.
+ Cream the butter add the sugar
graually, then the well-beaten egg.
and warm potatoes. Beat we'll. Sift
the -four, salt and baking powder,
then add to the first mixture with
sufficient milk TO make a cake dough.
! Bake about thirty-hve minutes in a
I m oderate oven,
| Potato Cookies.
! Two cups SISTED -four. one-h half tea
spoon salt, two teaspoons baking pow
der, three fourths cup brown sugar