The Canon City record with which is consolidated the Canon City cannon., 1918-02-28
some POTATO SUPPER
OR LUNCHEON DISHES
Give Potatoes More Prominent Place in Luncheon Bills
of Fare, Says u. S. Department of Agriculture
This Seasons Crop of Tubers Unusually Large.

Washington, D. c., Feb. 19.-The
eating of more potatoes for supper,
or for luncheon IL the family is ac-
customed TO have dinner at night. is
suggestion Of the United States De
partment or 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. Mt the same time. bring
about a saving OF grain since one com
mon result OF eating 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 depart
ment points out. and there is great
| need OF grain for shipment to our
soldiers and TO the soldiers and civil
ians of other countries engaged with
us In the war against Germany.
The use OF more potatoes for lunch.
con should be simple matter. In
the opinion of specialists of the De
partment OF Agriculture. since prac-
tically all Americans like poptatoes
and since there are numerous ways In
which the tubers may be prepared TO
avoid a sameness In the diet. Pota-
toes, even I'm their simplest forms
| baked and boiled-make good lunch
con dishes. They may also be used
for making a variety of dishes. such
as creamed and escalioped potatoes.
with or without cheese: stuffed pota-
toes. potato croquettes. and so on.
Combination dishes. such as hash,
stews. meat pies with potato crust.
and SO on. in which considerable
amount of potatoes ls used with other
foods. may constitute practically an
entire luncheon. being hearty enough
10 serve for the purpose with little
salnd or fruit or sweets.
The following recipes for potato
dishes are a few OF the many which
the housewife will find useful In pre-
pairing supper or luncheon;
PANIED POTATOES.
Cut cold boiled potatoes into quar-
ter-inch slices. dredgc lightly with
flour and fry In pan With . little
butter When light brown. heap on
side Of pan: let stand few minutes.
then loosen with knife and turn out
on . platter In mach the same way
that an cmelst 10 taken out. spriekie
with salt and serve st once.
POTATO AND PORK STEW.
3 or { siIccs salt pork cut IN small
pieces: 4 medium-sixed potatoes: I
onion. u cup watcr; y teaspoon salt;
X teaspoon pepper.
Fry the pork In . deep frying pan
until II Is light brown: then to the
pork and fat add the potatoes cut In
| VI inch slices. and thiniy sliced onion
and seasonings. Add the water. cover
closely and cook until the potatoes
and onion are soft. The mixture
should be stirred occasionally in or
der that the pork and vegetables may
be thoroiy mixed The stew" as Il
was called In old times--for Il IL an
old fashioned dish--shouid be mcist
but not thin.
scALLopEo POTATOES.
Wash and pare potatoes: let them
soak for half hour. and cut in X inch
slices. Butter a baking dish. put in
a layer OF the sliced potatoes. sprinkle
with salt and pepper. drcdge with
flour. and dot over with u tablespoon
OF butter. "a little grated cheese may
be sprikled over each layer II dc
sircd). Repeat until the baking dish
II nearly filled. then cover with hot
milk. Bake TX hours in . moderate
oven. or place on the back OF the
stove and cook slowly.
POTATO SALAD.
Cut cold boiled potatoes into half
inch cubes and season with salt and
pepper. or n few drops OF onion Juice
II desired. Heap In q mound In a
salad dish and pour over all cooked
salad dressing: and. IL one wishes.
garnish around edge with a circle OF
lettuce and hard-boiled eggs.
For variety add to I: cupf,ls OF po-
tato one-half cupfui Of diced cold
boiled beet and 2 tablespoons chop.
ped parsley or cheese. carrots and a
little chopped celery leaf may be
used II preferred.