Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1928-02-17
Home g Kitchen
Suggestions
Edited by MARIAN JANE PARKER
Home Economies Dept. Calumet Baking
Powder Co.. Chicago. I'LL
SWEET POTATOES IN MANY WAYS

SNtfI IOIAIOLS IN MANI Whis
In composition sweet potatoes and
white potatoes are much alike 80 should
be used INTERCHANGEABLE In the diet. The
chief food constituent is carbohydrate IN
which the sweet potato excels by from
five to eight per cent. The sweet potato
contains vitamin A and b but little or
no vitamin G.
Since potatoes have very good food
value and are reasonable In price they
are served daily in most Families.
II sweet potatoes are cooked without
breaking the skins very little OF the food
value is lost. They are very desirable
II washed thoroughly with a brush. then
baked. They may then be served with
butter. salt and pepper. Sweet potatoes
are always very delicious served with pork
or some fat meat.
Potatoes should not be peeled. then
permitted to stand In water for a very
long period OF time for the water soaks
out SINE OF the starch which is then
lost. They may be prevented from turn
ing black after being peeled by placing
them in the ice box Just as soon as skins
have been removed.
Many very pretty molds man be made
from mashed or riced sweet potatoes.
| When the potatoes are light in color.
shape the mass like small pears. then
add a Glove to the end. II they are deep
in color small carrots may be made using
sprigs OF parsley for the tops.
Anyone desiring sweet potato recipes
may secure them by writing to Marian
lane Parker. Calumet Baking Powder Co.,
400 Fillmore St. Chicago, Ill.
Nutritious Soups
h is Just the season when good
tritious soups should form an important
part OF the diet OF every family. Many
times we do not care to serve meat but
something should take It's place, and a
nutritious soup should be the foo to fill
this vacancy.
Soups are easy to prepare and as a rule
are liked by every member Of the family,
and they are especially good for the chill
dren.
A heavy soup takes the place of the
main dish OF a meal and should be ac-
~companied by toast, crackers, hot mullins
or bread sticks.
A thin soup usually acts as an appe-
tier.
From the dietetic standpoint soup is
valuable ID the diet, 1t aids IN digestion
by stimulating the flow of the digestive
juices, and always creates an appetite
the reason for always serving soup at
the beginning Of a meal.
The seasoning Of soup is the most i'm
portant part of soup making. 1t must
have the proper seasonings and added
with discretion. just a bit Of onion. eel
cry salt, bay leaf. or kitchen bouquet
adds just the right flavor. II you have
accidentally added too much salt to your
soup, slice a raw potato, and allow 1t to
boil a few minutes. The potato alb
serbs some of the salt and 1t ear be re-
moved.
Household Hints
/. For a change use tomato catsup In
place Of canned or fresh tomatoes in 6
soup or stew. 1t gives q piquant and
delicious flavor.
q. When blankets become torn OF
worn thin in the center. cut up the mid
die, take the two ends which are whole
place together and sew, thus making 9
center.
8. The blacklist mildew stains can be
removed from white goods by boiling In
water to which two tablespoons of per.
oxide have been added for each quart Of
water. 1t will remove almost any Other
stain as we'll.