Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1918-05-15
USE MILK GENEROUSLY.

the widest possible circulation OF the
following paragraphs:
milk is one Of the most important
food sources the human race possess
es. For the proper nourishment of
the child it is absolutely indispensi-
BILE and it's use should be kept up in
the diet as long as possible. Not only
does it contain all essential food ele-
ments in the most available form for
ready digestion, but the recent scien-
tific discoveries show it to be espec-
tally rich in certain peculiar proper
ties that alone render growth possi-
BILE. This essential quality makes it
also of special value in the sick room.
In hospitals it has also been shown
that the wounded recover more rapidly
when they have milk.
"For the purpose of stimulating
growth, and especially in children,
butterfat and other constituents of
milk have no substitutes. Therefore
every parent owes to himself and to
his family the duty of providing req
uisite amount of milk, butter, cheese
and other dairy products. During
this last winter when much agitation
was had in some of the larger cities
over the price Of milk, which was adj
vanced from two to three cents per
quart by reason of the rapid raise in
the cost of feed and labor, many fami-
lies among the poor were found CIV
ing their children tea and coffee in
stead of milk. Such methods Of feed
ing fail to nourish the child properly.
In spite of the shortage of milk in
Germany that country has at all haz-
ards maintained the milk ration of
the children and in the hospitals, ev-
en- though to do so meant that the
adult population has had to forego
largely it's use. In a safety first
campaign it must be remembered that
it should be children first"
Since the demonstration of last Sat
urday I noticed, during the previous
week over the county, that the peo-
pie of Delaware county are now eat
ing more potatoes. If not as potatoes,
in potato "camoufage," as in PAN
cake batter, drop cakes, bread, etc.
Some Of the best recipes which have
been tested out and have proved to
be the most popular, are given below:
Potato Yeast Bread.
Success in making potato bread de-
ponds largely upon mixing a very
stiff dough.
~ cup mashed potatoes, tsp salt,
tsp corn syrup, " cake yeast dis
solved in teaspoon lukewarm water,
flour to knead very stiff dough,
about three cups; When potato is
lukewarm add dissolved yeast, salt
and syrup and about " cup of -four.
Beat we'll, let stand until light and
about double in bulk Add -four to
knead a very stiff dough. Let rise
until doubled, mold into loaf, place
in pan. When again doubled bake
about so minutes.
| Potato Biscuits.
| cup barley or rye; / cup wheat
flour; 1 cup mashed potato; tsp Of
baking powder; tsp salt; tsp fat;
/ cup milk; Sift dry Ingredients to-
gether. Chop in fat and mashed po-
tatoes. Mix to a soft dough with
milk. Roll, cut out and bake about
Is minutes in hot oven.
Chocolate Potato Cake.
113 cup fat; III cup syrup; eggs;
II cup hot mashed potatoes; cup
flour; u tsp vanilla; tsp baking
powder; n cup cocoa; " cup nut
meats; cream fat and syrup. Add
we'll beaten eggs and potatoes. Beat
thoroughly, add flour sifted with bak-
ing powder, spices and cocoa. Add
nuts and vanilla, beat well, bake in
creased and Toured cake pan in mod
crate oven about fifty minutes.
Potato Scuffle.
Boil four good sized potatoes, pass
through sieve or ricer. Scald " cup
milk and l tbsp fat, add this with 1
tsp salt to the tbsp fat, add this with
1 tsp salt to the potatoes. Beat to a
cream, then add slowly the well beat