Roanoke Rapids daily herald., 1948-09-20

tIley are SdISlcoS WAlii I've All AdCt,
many people do not really know how
good the taste Of potatoes can be.
How can they know when they boil
them in quarts of water and throw
the water down the sink? Does the
flavor stay back in the potato?"
"No Chef, it goes down the drain.
And along with it 60 the vitamins,
besides valuable iron and calcium.
Potatoes should be intelligently
cooked and used freely in the nor
NAL diet. Of course the best way to
prepare potatoes is to pressure-cook
them. They should be placed on the
rack, with only half cup Of water
in the cooker-so little it doesn't
touch the potatoes. In eight or ten
minutes they're done. Then drain off
the water down the sink? Does the
the potatoes lightly about 80 seconds
over low heat until they flake.
What flavor!"
"Now take the baked potato
Madame. Isn't it healthful to eat
the skim"
Well Scrubbed
eyes, if the potatoes are we'll
scrubbed and the skin is not too
rough for the digestive system. If
potatoes are rubbed with little fat
before baking, the skins make pleas
ant eating and in most cases will
prove a good source of roughage
food"
''Now that the cost of eating is so
high" said the Chef, ~ think it is
a good idea to suggest in this column
some of our new recipes from the
test-kitchen that make the meat,
fish, cheese and eggs go farther with
the help of the popular potato"
IomoRRoWs DINNER I
Cream of Celery Soup
Whole Wheat Rolls
Baked Fish Slice
Potato Fritters ,r,
Parslied Cauliflower
Picked String Beans
: Jellied Plums Top Cream
Coffee or Tea Milk (Children)
All Measurements Are Level
Recipes Serve -Four
Cream of Celery Soup
Cosrse-chop enough cleaned
celery leaves and outside stalks to
make c. Add sprig parsley, l
sliced unpeeled onion, Il bayleaf
and 8 c. water. Cover and simmer
tender, about 35 min. Cor pressure
cook 5 MINI Drain off the liquid;
add c. whole milk, (or u c. evapo-
rated milk and ~ c. water). To
thicken, rub 215 tbsp. butter OF mar
garine smooth with 3 tbsp. -four.
Stir in u c. of the hot liquid. Then
return to the soup and cook and stir
until boiling and slightly thick. Sea-
son with y tsp. salt and Y tsp.
pepper. 1t desired, this can be en-
riched by pouring it into . well
beaten egg. Serve with croutons.
Baked Fish Slice
In a well-oiled baking pan place /
to l1a lbs. sliced haddock, halibut
or Goldfish, or fish fillets Of any kind.
Dust with salt and pepper. Sprinkle
with l tsp. lemon juice; then with
2 tbsp. each onion and green pepper
chopped fine. Cover lightly with y
c. coarse bread crumbs mixed with 8
tbsp. melted margarine, shortening
or bacon fat. Pour in water drained
from boiled potatoes, (or use plain
boiling water) to almost half the
depth of the fish. Bake in a moder-
ate oven, 375 F. until the fish II
tender and the crumbs are Drowned
about S5 min.
Potato Fritters
Scrub, peel and crate 4 good-sized
white potatoes. Drain off any water.
To the grated potato add y tsp.
salt, Is tsp. pepper, 1 peeled small
onion, grated, egg well beaten, !
tsp. baking powder and u {. ALL
purpose -four or fine stale bread
crumbs. Drop by tablespoonfuls
onto a hot, well-oiled frying pan,
and slow-fry on both sides until well
Drowned. Allow about s min.
Picked String Beans
Plain-boil or pressure-cook 2 lbs.
tender string beans broken in 1 in.
lengths. Meantime boil together for
10 min. IA c. mild vinegar, "a Z.
sugar, l small bayleaf, "a tsp. whole
cloves, grated rind X lemon and !
in. stick cinnamon. Strain boiling
hot over the cooked string beans,
Let stand "a hrs. before using. Ar
range on lettuce. No salad dressing
needed. 8 servings.
TRICK or the CHEF ~
To make parslied butter to season
caulifiower or boiled potatoes, melt
ga tbsp. butter or margarine,
When frothy add u tsp. pepper, .
few grains nutmeg, and 2 tbsp. fine
minced parsley.