The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-04-04
The Honernaker's
Corner
By MARY DOUGLAS

world. came to my desk the past
week from Miss Margaret McPheet-
ers. nutritionist of the University OF
MARYLAND Extension Service. I am
sure that every homemaker is more
than glad to do what she can to
help alleviate a suffering that none
of us have had to endure. Quoting
from Myldred Schoen's column in
last weeks issue: ga Hungry People
Cannot Even Think of Peace" Here
are Miss McPheeters suggestions
Spuds For Energy
White potatoes and sweet potatoes
both can replace part of the flour
in favorite hotbreads, as well as
supply the energy food for meals
in which we reduce our use of
bread and other wheat products.
Both can be used in the main course
of the meal, and sweet potatoes are
adapted to use in a wide variety of
tasty desserts as well. A medium
size potato takes the place of a
slice of bread.
The white potatoes are abundant
and comparatively low in cost, and
cured sweet potatoes while scarcer
and higher in cost are still available
in some local stores. White potatoes,
in addition to energy provide some
vitamin c, along with iron, thiamin
and ribofavin. Sweet potatoes are
even richer in food value, containing
vitamins A, B, and c as well as some
protein and iron.
Potato Mullins
For a breakfast hotbread that
takes less flour, try potato mullins.
To make them use l egg, l cup mash
ed potato, tablespoons of fat, 2
tablespoons of sugar, y teaspoon of
salt, l cup of milk, 2 cups of flour
and 3 teaspoons of baking powder.
Melt the fat, add the well beaten
egg, sugar and potato, and mix
thoroughly Mix and sift the flour,
baking powder and salt. Add the
milk, then combine this mixture
with the egg and potato. Stir until
smooth and bake in creased muffin
tins in a hot (425 degrees) oven for
about Is minutes.
Sweet Potato Waff1es
A favorite Maryland recipe is
sweet potato waffles, which reduce
the use of flour in this favorite sup
per dish. Ingredients are table
spoons of sugar, "a cup of flour, l
egg, cup of milk, cup of mashed
sweet potato, 2 teaspoons of baking
powder, teaspoon of salt, and 1/8
teaspoon of cinnamon.
Cream the fat and, sugar, add the
well beaten egg yolk, potato,> milk
and seasonings. Blend all well and
fold in stiffly beaten egg white. Bake
in a heated waffle iron until golden
brown, and sprinkle with sugar and
cinnamon if desired, before serving.
Here are some recipes of my own
using the always popular "Spud."
Perhaps nothing is so tempting to the
eye as fluffy, stuffed baked potato,
and when you serve potato recipes
such as these, you do not need
bread
Stuffed Baked Potatoes
Scrub uniformly sized potatoes.
Wash thoroughly. Dry. If a
soft, tender skin rather than crisp
crunchy one is desired, brush we'll
with melted fat Place the potatoes
in cold oven, bring oven temper
allure to 400 degrees and bake until
potatoes are tender when pinched.
The baking time will require about
hour for larger potatoes. If you
want to start the baking in a hot
oven, 400 degrees, they will bake
more quickly. This will. require
about As minutes, possibly less. When
baked, cut the potatoes in half
lengthwise. Scoop out inside and
mash with butter or margarine,
salt, pepper and hot milk. Fill
potato shells, sprinkle with butter
ed bread crumbs and toast under
broiler until delicately Drowned. If
you want to add cheese, use 1 table
spoon grated cheese to each half
potato and whip into the potatoes
before filling shells.
Soup made from potatoes is both
delicious and nourishing. This makes
a fine dish for school children's
lunch. This is the way to make it:
Potato Soup
Wash and pare 6 medium sized
potatoes, cut into cubes and place
IN a saucepan with l chopped onion.
Cover with boiling water. Cook
slowly, uncovered, until potatoes are
tender. Season with teaspoon salt
and 1/9 tnaSpoon norman +bav, v,ooeL,