Exceptionally tasty dishes may be prepared with leftover potatoes
The allies realize it takes time for a democratic nation such as America, to pull itself together and get into war-harness.
We cannot immediately send ship-loads of airplanes, munitions, and trained men. But we can immediately send the allies shiploads of wheat. To save wheat requires no machinery, no long months of training. All that is necessary is the willingness to eat something else in its place.
The allies are fighting and dying for us, willing and ready to bear the full brunt of the war until we can prepare ourselves to shoulder our share of the burden. All that they ask is that we should sustain their bodies while they do this.
It is inconceivable under the circumstances that we should be unwilling to give them our wheat, yes, to the last pound if necessary. Certainly we can get along without wheat pastry and desserts, and as for wheat bread, we can get along without this, too, by eating corn, barley, buckwheat, or rice hot breads for one meal a day; and the other meals, eating more of rice, hominy and potatoes in place of a part of the ordinary amount of wheat bread.
Especially does the latter vegetable offer a “way out.” Give your family plenty of potatoes and let them go without bread entirely.
“But my family will get tired of so many potatoes,” you say.
There is no need of this complaint, for there are hundreds of ways to disguise the humble potato which can play such a big part in winning the war if we will only let it.
There is no other vegetable for which thereare so many delightful uses as for potato. It combines well with other materials, or it can be used all by itself. Surely you are not failing to make use of this versatile vegetable.
The following are but a few out of the hundreds of possibilities:
Potato peanut loaf
1 pint mashed potatoes, 1 cup ground peanuts or cup peanut butter, 2 teaspoons salt, 1/2 teaspoon pepper, 1/2 cup milk, 2 tablespoons fat, 2 eggs. Beat the entire mixture together and place in greased baking dish Set in a second pan containing hot water and bake in the oven until firm. Serve with tomato sauce.
White potato custard pie
2 cups riced baked potato, 4 eggs beaten slightly, 1 cup sugar, 1/4 cup fat, 1/4 cup thin cream or top milk, juice and rind of one lemon. Mix in the order given. Beat hard for five minutes. Pour into pans lined with oatmeal pastry crust. Bake in hot oven 20 to 30 minutes or until custard is set. This makes two pies. Cooked in the form of patties this will make eight.
Cut cold baked or boiled potatoes into dice, put into a stew pan with salt, a tiny bit of onion minced fine, and milk enough to half covur the potato. Set on the back of the stove and stew slowly, stirring with a fork occasionally until all the milk is taken up. Season with fat and pepper and serve.
Scallop of potatoes and cheese
Cut cold boiled potatoes into dice. When ready to use, season them well with salt, pepper, and melted fat. In a greased baking dish, arranged alternate layers of potatoes, grated cheese, and white sauce (medium), having sauce on top. Heat in the oven and serve.
2 cups mashed potato, 2 eggs, 1/2 cup milk, 1 teaspoon salt, 1 cup grated cheese. Add the milk to the potato and beat until thoroughly blended. Add the beaten egg and salt, gradually adding the grated cheese. Bake in greased tins or ramekins in a slow oven.
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Publication: The Ogden Standard (Ogden City, Utah)
Publication date: April 20, 1918