The Waterbury Democrat., 1940-12-05
NOFOOd More
 Versatile Than The Potato

pare and serve potatoes that there really is no reason for ever tiring of their taste. Although the aver age housewife, research shows, still depends on. the old standbys like baked, boiled, hashed brown, lyon- naise, etc., there is no need to stop there Whole books have been de- voted to potato cookery and there are well over 400 different ways to prepare them. Really, a potato is one of the most versatile of all foods good for healtp-good for your purse-good for your girth.
 It is high time. by the way. to eX- plode one myth about the white po- tato, the prejudice that some peo- pie have against it as fattening food. That prejudice has no foun- dation in scientific fact for actually the potato is no more fattening than dozens of other foods that you eat and that you often find on reducing diets. The Bureau of Home Eco monies of the U. s. Department of Agriculture has stated that mini mum size potato is no more fatten- ing, for instance, than an orange or an apple.
 Here are some interesting new ways to prepare potatoes that your family will enjoy:
 Potato Loaf.
 1 quart sliced potatoes
 4 tablespoons butter
 tablespoons flour 112 cups rich milk
 Salt and pepper
 Chopped parsley
 F. cup grated cheese.
 Chill potatoes in cold water for an hour. Make a cream sauce with butter, flour and milk. Add well drained potatoes and cook over boil ing water for five minutes. Season. Butter a bread pan and sprinkle with chopped parsley. Add the po- tatoes carefully and press into the pan evenly, so surface will be fiat. Bake in slow oven for an hour then turn to hot platter, sprinkle with grated cheese and return to the oven to melt the cheese. Gar niSh with more parsley. Bronze Potatoes. l medium sized potatoes IA cup fat
 Salt
 Pepper
 Wash potatoes, but do not peel. Cook in boiling salted water until | just tender. Drain. Cut with skins on, into IA inch slices and Saute in hot fat until nicely Drowned on both sides, being careful not to break the slices. Sprinkle with salt and pepper and serve at once. Approxi- mate yield: 6 portions.
 Duchess Potato Balls.
 8 medium-Sized potatoes
 3 eggs, separated
 IA cup melted butter ! 1 teaspoon salt
 IA teaspoon pepper
 2 tablespoons olive oil 3-4 cup fine dry bread crumbs. | Peel potatoes. Cook in rapidly boiling salted water until tender. Drain and force through ricer. Beat together 1 egg and ? egg yolks. Add butter, salt and pepper. Add to po- tatoes. Beat we'll Cool. Form into balls the size of very small or anges. Beat 2 remaining egg whites slightly, add olive oil. Dip balls into this mixture. Boil in crumbs, fry in deep hot fat (400 degrees F.) 1 minute, or until golden brown. Drain. Approximate yield: "A pota- to balls or portions.
 Potatoes in Cheese Sauce.
 tablespoons butter or margarine
 3 tablespoons flour
 3-4 teaspoon salt | Speck pepper
 3 cups bottled milk or 1-2 cups evaporated milk and 1 1-2 cups | water
 1-2 ID. American cheese grated
 cups diced, cold pared baked po- 1 tatoes
 Melt the butter in double boiler; add flour, salt and pepper, and blend. Then add the milk, and cook Funtil thick stirring constantly. Cover and cook 10 minutes. stirring occa- sionally. Then add cheese and cook, stirring until melted. Add the po- tatoes, heat and serve. Serves 6. To serve 2 or 3, make half this recipe. | Oven Fried Potatoes.
 Cut potatoes as for French fries. Soak in ice water 1 hour or longer, drain. Arrange potatoes in pan creased with tablespoon salad oil. Sprinkle 2 tablespoons salad oil over potatoes. Bake in hot oven (450 degrees P. to 800 degrees Fl 30 min- utes or until golden brown. Remove and salt. Yield: portions.
 Potato Omelet.
 2 cups finely diced raw potatoes l-2 teaspoon salt
 2 tablespoons chopped onion ! tablespoons butter