The times-herald. [volume] (Burns, Harney County, Or.) 1896-1929, 1920-01-17
POTATO IS REAL
STANDBY OF COOK
WHO ECONOMIES
Discoverer Deserves Vote of
Thanks.
HIGH, BUT NOT As HIGH As MEATS
----
PaIatable. Wholesome Tubers
Prepared Many Ways
Tested Recipes.


Especial Information Service, u. 8.
Department OF Agricuiture.)
The explorer. whoever he was. who
introduced the potato 10 the civilized
world. deserves even at this late date
a rising vote of thanks from all those
who are trying to serve three square
meals q day to their families and not
20 bankrupt. Potatoes are high, In
comparison with other days. but not
as high as meat. The potato IL not
] n substitute for meat because starch
and not protein In It's main food sub
stance, yet Il n a food which possess
ses much nourishment and IN palat-
able, wholesome, and "filling."
Where economy or health makes II
necessary 10 reduce the amount OF
meat eaten. potatoes can well be used
10 form the base OF the main dish
served at n meal.
In the following recipes. which
have been tried out In the home
economies Kitchen OF the United
States Department OF Agriculture. po-
tatoes either help 10 make little
meat 20 "a long way or else form the
base OF paiatable dish which con-
tains no meat.
Potatoes with Cheese And Green
Pepper
cups diced cooked potatoes
tablespoon nour
1 tablespoon fat
u cup milk
I teaspoon salt
a teaspoon pepper
green pepper cooked and chopped
VI cup grated American cheese
u cup bread crumbs
Make the sauce. using the fat. -four
milk and sessoning. Mix the potato
and the green pepper with the white
seuce and cheese. Put In a baking
dish and cover with the bread crumbs
and brown In hot oven.
Canned red pepper or pimiento
can be used In place OF the green pep
per.
Potato souffie
3 tablespoons fat
2 tablespoons potato starch or -four
Two-thirds cup milk or potato water
I cup riced potatoes
egg yoiks. well beaten
! teaspoon salt
n teaspoon pepper
v teaspoon celery salt
X teaspoon onion juice
egg whites, beaten stin
Mix ingredients in order given and
bake until firm In creased, covered
baking dish In slow oven. This guam
tity serves Ave persons.
Potato Omelet
cup mashed potatoes
Y teaspoon pepper
eggs
3 tablespoons cream or milk
4 teaspoon salt
Wash eggs. and separate the
whites and yolks. Add the yolks To
the potatoes and beat until there
are no humps Season with onion
Juice, n desired. and chopped parsley.
Beat the whites until stiff and fold
into the potato mixture. Put into a
weli-greased frying pan and bake
In oven until brown. Then turn and
fold on hot platter. Serve at once.
Potato and Cheese Moids
cups mashed potatoes
I tablespoons grated cheese
q tablespoons fat
u cup milk
I teaspoon salt
Melt fat In saucepan. add potatoes.
aud mix we'll; then add the milk and
half the cheese and seasoning. Put
into q CREASED baking dish, small
ramekins. or baking cups. sprinkle
the rest OF the cheese on top and bake
In a fairly quick oven about 10 min
utes.
Potato and Egg Mold
2 cups mashed potatoes
1 cup egg sauce
Mix the potatoes with the egg |
sauce and season. Put In baking |
dish or baking cups and bake until
lightly Drowned. The egg sauce Is
made as follows:
Egg Sauce
" tablespoon potato starch
tablespoon fat
Salt
Pepper
hard-boiled egg
Make a cream sauce by mixing the
(coutinued on page five)