Evening star., 1927-09-23
Potatoes and Rice in Diet
Suggestions Made as to Dishes Which Will Be
Pleasing and Healthful-Rice Is Valuable
in Combination With Other Foods.

Potato starch provides a healthful,
appetizing food product which can be
used in many ways in place of flour.
To prepare the starch no equipment
is needed other than a cylindrical
crater or sausage grinder, pan or
galvanized utensil for holding the
potatoes, another utensil IN which the
grating or grinding Is DONE. and an
other into which to empty the graf.
ings, water In abundance. and cloths
for wiping.
If a sausage grinder Is used, the
potatoes should be cut into small
pieces before grinding. The potatoes
should be thoroughly washed with a
scrubbing brush. Do not remove the
skins. After grating or grinding into
a dish pan held on the, lap or on a
low table. empty the potatoes into an
other utensil until it is half full or
slightly more. Pour over these graf
ings fresh, clean water. stirring thor
ougly, in order that the entire mass
may be saturated. After this has
stood for q while. remove .the par
tfcles Of peefngs and other material
floating on the surface. Add more
water. stirring well, and let stand
overnight to allow the starch gran
ules to settle to the bottom. and all
pulp or peelings to rise to the surface
or settle on top of the pile.
The water and the pulp and skins
should be removed carefully and the
dark coat scraped from the top Of the
starch formation, taking care to re-
move none of the starch. Then pour
fresh water over the potato starch,
stirring well, and allow this to stand
for several hours or overnight. The
water and pulp should be removed, as
before. and water again poured over
the starch. Repeat this process until
the starch is perfectly white and is
free from pulp, sand, or sediment.
The finished product resembles
wheat -four in whiteness and smooth.
ness. A short cut in the process may
be achieved by straining the pulp,
starch and water through a cheese.
cloth or cloth OF even finer mesh i'm.
mediateiy after the first rinsing..
To Use Potato Starch.
Boiled Cnstard-Beat four eggs
slightly and add one-half teaspoonful
Of salt and eight tablespoonfuls of su.
gar. Take one quart of milk, naix four
tablespoonfuls of potato starch with
little Of the milk, add the remainder
of the milk, and cook in double boiler
for five minutes, or until thickened.
Pour slowly over the eggs. stirring
steadily. Again cook in a double boil.
er for a NEW minutes. taking care to
see that it does not cook long enough
to curdle. Add one teaspoonful of va
nilla just before taking from the stove.
To make a thicker custard use little
more starch.
Frozen Custard-Some thin custard,
made as directed in the preceding re-
cjpe, may be frozen with or without
the addition Of, fruit, either fresh or
canned. Serveswith lady fingers.
Lemon Pudding-Take the yolks OF
four eggs and after slightly beating
them, add threefourths of cupful Of
sugar, two tablespoonfuls of butter,
and the juice and grated rind Of two
lemons. Mix eight .tabfespoonfuls of
potato starch In a small quantity Of
cold water and add gradually one
quart of scalded- milk. To this starch
water and milk add the other ingredi-
ents and cook in a double boiler until
with constant stirring. Beat
the whites Of the four eggs until stiff,
add to the pudding, pour into q mold.
and serve with cream and sugar after
chilling.
Fruit Branc Mange-Take one pint
of fruit juice, sweeten to taste, and
place in a saucepan over the FIRE until
it boils. Mix three and one.haH table
spoonfuls Of potato starch with a small
quantity Of cold water, add to the fruit
juice, and pour into a mold to cool.
Serve with boiled custard, made as
directed. or with whipped cream and
sugar.
Lady Fingers.-Beat the whites of
three eggs. When stiff. and dry, add
gradually one-third cupful of powder
ed sugar and continue beating. Add
the yolks of two eggs beaten thick,
and then add one-fourth tablespoon
full of Vanilla Then cut and fold in
four tablespoonfuls, of potato starch
into which has been mixed one-eighth
teaspoonful of salt. To force the bat
ter into proper shape, four and one.
half inches long and one inch wide,
use a pastry bag and tube or cornu.
copia made of paper, squeezing the
batter into a tin sheet covered with
unbuttered paper. Bake for about 10
minutes in a moderate oven.
Potato Starch Angel Cake.-Beat until
frothy the whites Of eight eggs. add
one teaspoonful Of cream of tartar
and keep on beating until stiff and
fiaky. Add one cupful of fine granu-
lated sugar gradually. Cut and fold
in three-fourths cupful of potato
starch, into which has been mixed one.
fourth teaspoonful of salt, the COM
binaxion having been sifted several
times. Add three-fourths teaspoonful
of vanilla. Bake for about so min
,Ites in q moderat oven or in an un.
buttered angel cake pan. When the
cake begins to brown, after rising,
cover with buttered paper. The cake
should be loosened around the edges
and turned out at once after baking.
Potato Starch Lemon Pie.-Mix four
tablespoonfuls of potato starch with
three.fourths cupful Of sugar. Add
three.fourths cupful Of boiling water,
stirring steadily. Cook for five min
ntes. Add one teaspoonful Of butter.
the yolks of two eggs, and three
Of lemon juice and the
grated rind of one lemon. Pour the
Tnixture in pie crust already cooked,
and use the whites Of the eggs for a
voaringue. which should be Drowned
in the oven.
potato Starch Sponge Cake.-Take
che yolks of six eggs and beat until
thick and lemon colored. Add one cup.
fnl of sugar gradually and keep on
with the beating. Add one tablespoon.
fuI of lemon juice. the grated rind OF
half a lemon, and the whites OF the
eggs beaten stiff and dry. When the
Whites have become mixed with the
yolks, cut and fold in three.fourths
cnnf,l of potato starch mixed with
one.fourth teaspoonful of salt. Bake
Tor one hour In a slow oven, using
. deep. narrow pan or an angel cake
pan