Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1922-11-10
MANY GOOD WAYS
TO COOK POTATOES
Several Recipes to Stimulate a More
Generous Use of Spuds i'm the
Family Diet

lily diet, inaugurated by the Pullman
chamber of commerce to help out
the local potato growers Miss Leila
Hunt, head of the food and nutrition
division of the college of home eco
1omics at the State College, has pre-
pared the following article:
Potatoes are one of our most val
liable vegetables. They are priced
particularly for their starchy con-
tent, which is used in the body as
fuel; and for their mineral constitu-
ents which are relatively large in
comparison with most other foods.
They have little protein and little
fat and for that reason are usually
served with meat, eggs or cheese.
Fat is supplied by the use of butter,
cream sauces. etc.
! Potatoes are very valuable i'm the
diet to nutralize the acid forming
, elements found in meat and eggs.
/ One medium sized potato is Just
about right to balance the acid
forming elements found in a small
/ serving of steak. Therefore. if a
/ large amount Of meat is eaten, cor
respondingly large proportion of veg
etables must be consumed with it.
in order to properly keep the body
in equilibrium.
Undoubtedly ike any other artf-
Gle Of food the potato must be pre-
pared attractively. The psychology
cal aspect of food is most important
in our present day dietary plans.
The ways of cooking potatoes are
legion. Every housewife knows how
to bake, boil and steam potatoes
so that they are delicious. How
ever, we hope the following recipes
will stimulate interest in a more
generous use of potatoes in our diet
Z Stuffed Potatoes
Wash and bake in their jackets
Cut the potatoes in half if they are
large and if small take off the top.
Remove the white part and mash
/ thoroughly in hot bowl or pan.
Add hot milk to which has been
added butter, salt and pepper Beat
thoroughly Refill the shells and
put butter or grated cheese on top
of each and brown in the oven. A
beaten egg may be added to the
potatoes before filling the shell if
desired. Before baking the pOta-
toes may be rubbed over with lit
tie fat in order to secure = glazed
surface if so desired.
ScallOped Potatoes
Wash and pare potatoes and slice
across in thin slices. Place a layer
of potatoes in buttered baking
dish, After the first layer of pota-
toes are placed in the dish sprinkle
with salt, pepper, butter and flour.
Repeat this process until the baking
dish is filled. Pour in sufficient hot
milk to he seen through the top
layer and bake one hour. Buttered
bread crumbs or grated cheese may
be placed on top of this dish a short
/ tlme before removing from the oven.
Pittsburg Potatoes
at. potatoes cut into 81 inch
dice. Boil slowly so as not to break.
/ small onion (may be Omitted) j..
| or , pimentos.
is teaspoon pepper.
! teaspoon salt
tablespoons flour.
tablespoons butter.
cups milk.
Ia h. grated cheese.
Make white sauce of the butter,
flour, pepper, salt and milk. Put
the cooked potatoes and pimentos
in baking dish and add the white
sauce. Over all place the grated
cheese. Place in the oven just long
enough to get hot through and to
melt the cheese,
Potato Apples
, cups hot riced potatoes.
tablespoons butter.
l-3 cup grated cheese.
\ ok of two eggs or one whole egg.
Mix the ingredients in the order
given and beat thoroughly. Shape
in the form of small apples. Roll
these in flour eggs. and crumbs and
fry in deep fat, Place a Glove in
the stem and blossom end
Potato Salad
To 2 cups of cold boiled potatoes.
cut into cubes, add l teaspoon of
minced onion and or cucumber
pickles, cut fine. (Beet pickles may
be used in the place of the cucum-
bers if desired) Place over suffi-
cient mayonnaise dressing to sea-
son we'll a few stuffed olives sliced
thin may be used as a garnish. Place
p on crisp lettuce and serve.
Hot Potato Salad
"a good picnic dish to be pre-
pared over a campfire.)
medium potatoes.
hard cooked eggs.