THREE MEALS-ADAT SERIES POTATOES FOR BREAKFAST, DINNER. SUPPER S'” j ; fflglK ' BESSIE R. MURPHY The MARTIN ROWAN CHAFFIN Collection of Public School Text-Books PRESENTED TO Du\e University Library By his grandchildren in honor of M. R. Chaffin, who taught public school in Davie and Yadkin counties for a number of years beginning in 1850, and in honor of his father, William Owen Chaffin, who first taught a North Carolina public school in 1843, in Yadkin county. For the especial use of the Department of Education and of the Durham county and city teachers. DATE Q Aw t V THREE-MEALS-A-DAY SERIES POTATOES BREAKFAST, DINNER, SUPPER Compiled and Edited By BESSIE R. MURPHY Southern Food Expert and Lecturer sT > ... . f/USl RAND M ELY AND COMPANY CHICAGO NEW YORK Copyright, 1020, by Rand McNally & Company A-20 ■JUN 2 8 1924 & { A 1 rf IP * \ ^ h/i a n ? C i V i i / fv V" Dedicated to SOMEBODY SOMEWHERE To be used by EVERYBODY EVERYWHERE p /nsi Cookery .... means the econ- omy of your great-grandmothers, and the science of modern chemists; it means much tasting and no wasting; it means English thoroughness, and French art, and Arabian hospitality ; and it means, in fine, that you are to be perfectly and always “ ladies ” — I oaf -givers. Ruskin THE INTRODUCTION This little series of books is a collection of tested and economical recipes for everyday foods that are obtainable everywhere and suitable for any of the three meals of the day. These recipes are written in plain, everyday terms. They are not all original — the authors of many of them are unknown. They form just a little series of everyday books for everybody from everywhere. The World War gave every homemaker an opportunity to realize the difference between use and abuse of foods. For years we have wasted much of the bountiful supply of food produced by our country. Let us then not go back- ward, but let us go forward, bending every energy to make lasting the benefit in health and economy gained from a diet that not only eliminates extravagance and waste in buying and serving, but also affords greater variety. The recipes in this series call for flour, sugar, and butter. To conserve these three foods just as long as our country and the peoples of Europe need them is the loyal and patriotic duty of — not the other fellow — but you. Measurements All measurements should be accurate to insure success. A standard measuring cup is equal to % pint. All measures are leveled. For F2 spoon divide with knife lengthwise. For X spoon divide with knife crosswise. For y& spoon divide with knife crosswise. VI THE INTRODUCTION Substitutes The same substitutes are not obtainable in every state, and for this reason the following tables are given. You may use the ones to be obtained in your community. FLOUR For i cup of wheat flour, substitute : cups barley yi cup buckwheat i “ com flour i “ “ meal i “ “ starch i “ peanut flour y “ potato flour yi “ rice flour i y 2 cups rolled oats T/% cup soy-bean flour i cups sweet-potato flour SUGAR For i cup of sugar, use: i yi cups com simp “ honey 1^2 “ maple simp “ molasses BUTTER In place of one cup of butter, use : i cup oleomargarine 24 cup chicken fat yi cup clarified drippings yi cup solid vegetable fat, such as Crisco yi cup cottonseed oil 34" cup peanut oil Yt cup com oil POTATOES To many people the term potato means only the Irish potato, and to them it may be somewhat surprising to learn that the Irish potato is usurping the family name. The sweet potato was introduced into Europe much earlier than the white potato, and was so commonly grown and used as food that when the white potato appeared it received its name from a corruption of the native name of the sweet potato — batata. This little book will use the term potato in a general way, and the Irish potato will be given its proper place in the family, as the youngest member. IRISH POTATOES ORIGIN AND USE Origin. The white potato, generally known as the Irish or English potato, was first used as a food by the Indians of South America and was not known elsewhere until after the discovery of America by Columbus. The potato was introduced into Europe by the Spaniards, who took it to England. Later it was brought to Virginia, and from Virginia, Sir John Hawkins took it back to Ireland. Sir Walter Raleigh introduced the potato into England a second time, advocating its use as a food. But, in spite of its easy cultivation, rich yield, and delightful flavor, the potato failed to receive a very warm welcome. It was cultivated only as a garden curiosity, and was thought by many to be poisonous. 2 THREE-MEALS-A-DAY SERIES As a food the potato was first used only for cattle. Later, during a great grain famine in Ireland, it was used so extensively as a food for the poor that it was given the name “Irish potato” in order to distinguish it from the sweet potato then in general use in England. Food value. Among the carbohydrate foods producing heat and energy Irish potatoes rank next to cereals. One medium-sized potato contains as much starch as two slices of bread. Irish potatoes also contain potash and other important mineral salts which are valuable as food. They are, however, deficient in both protein and fat and should, therefore, be eaten with milk, eggs, meat, or some form of fat. How to buy Irish potatoes. It is not always easy to judge a potato from its appearance, yet there are a few certain characteristics that will aid in making a choice. Never buy extra large potatoes; they are hard to cook and vary in texture. Buy medium-sized ones. Potatoes with few eyes are much more economical than irregular ones, because they can be peeled without waste. Watery potatoes are undesirable. If large and soft, they will be soggy when cooked. A good meaty potato should feel firm when pressed in the hand. Special care should be taken in storing a supply of pota- toes. They should not be permitted to sprout, and they should not be exposed to the sun or strong light, because a poisonous substance called solanin will develop in or near the skin when they are thus exposed. How to cook Irish potatoes. No other food is served that can be so unattractive and unappetizing as wet, soggy, lumpy, Irish potatoes ; but if property cooked and seasoned, they are most appetizing. As in many other vegetables, the valuable mineral salts lie very close to the skin ; therefore POTATOES 3 much of this mineral content is lost when the potato is peeled. Hence the Irish potato should be cooked with the skin on in order that the greatest benefit may be obtained. Potatoes cooked in dry heat, such as when baked, roasted, or steamed with the skins on, have a more pronounced flavor and are more savory than if cooked in water, but they must be served as soon as cooked or they become soggy and poor in flavor. If, after they are cooked, potatoes are kept in a closely covered vessel, or with the skins unbroken, they will also become soggy and have a rank flavor; but if the skins are broken and the vessel ventilated, the potatoes may be kept warm a long time without their flavor being injured, IRISH POTATOES FOR BREAKFAST Irish Potato Yeast i cake compressed yeast i pint sliced potatoes >2 pint flour Boil the potatoes in i quart of water; when they are done save i pint of the water and pour it over the flour and mashed potatoes boiling hot. Stir until smooth, add i pint of cold water, lastly the yeast, which has been soaking in lukewarm water while potatoes were cooking. Let mixture stand in a warm place until foam rises on the top. Pour into glass jars, cover closely, and place in refrigerator. The yeast will keep for io days. Irish Potato Bread 6 quarts flour i tablespoon each of i quart hot water lard, salt, and sugar i pint yeast To make 3 loaves of bread, mix the above ingredients, let them rise twice, then make into loaves and let them 4 THREE-MEALS-A-DAY SERIES rise again. Take out i quart of the flour with which to work the bread. When loaves are removed from the oven, take them out of the pan and tilt them on edge in order to secure a free circulation of air. It is better not to cover bread while it is warm. Irish Potato Corn Meal Muffins i egg i cup sweet milk i cup hot mashed potatoes i cup com meal 2 teaspoons baking powder Mix ingredients in the order given. Pour batter into well-greased muffin pans and bake in moderate oven. Irish Potato Rolls cups mashed potatoes y cup rolled oats y tablespoon sugar tablespoons fat 3 cups flour 3 teaspoons salt iRj cups liquid (y cup milk and y cup water) i yeast cake Bring liquid to scalding point. Add fat, salt, sugar, and oatmeal (which has been ground). Let mixture stand until it is lukewarm. Add yeast cake softened in a little cold water, mashed potatoes, and enough flour to make a stiff dough. Knead, let dough rise, shape, let dough rise again, and bake in greased muffin tins. Irish Potato Biscuit i cup mashed potatoes i tablespoon butter i cup flour i tablespoon lard 4 teaspoons baking powder y cup milk (scant) y teaspoon salt Sift the dry ingredients. Add these to the potatoes, POTATOES 5 mixing well. Work in lightly the butter and lard. Add gradually enough milk to make a soft dough. Put it on floured board, roll lightly to about inch thickness, cut in biscuit shape, place in greased pan, and bake in hot oven. Irish Potato Raisin Bread i yeast cake cup warm water i yi cups milk i tablespoon sugar i teaspoon salt lyi cups mashed potatoes 4 cups flour 4 tablespoons fat yi cup raisins Dissolve yeast and sugar in lukewarm water, add i cup flour, milk, potatoes, and fat. Beat until smooth. Cover and let dough rise until it is light. When it is light, add raisins that have been floured, the rest of the flour, and the salt. Knead lightly. Let dough rise again. Mold into loaves (two). Half fill well-greased bread pans, cover them, and let dough rise again until it is light. Put it into moderate oven and bake 45 minutes. Irish Potato Waffles t.% cups flour 2 eggs yi cup mashed potatoes 1 tablespoon melted yi teaspoon salt butter 1 cup sweet milk Mix and sift the dry ingredients, add milk, well-beaten yolks of eggs, butter, and lastly the stiffly beaten whites of eggs. Cook on a well-greased waffle iron. French Fried Potatoes Slice the potatoes lengthwise about % of an inch thick and let them remain in cold water 1 hour or longer. Dry 6 THREE-MEALS-A-DAY SERIES them in a cloth and fry in hot fat. If you wish them to puff up, remove them before they are quite done, drain, and return them again to the hot fat. Continue frying until they are done. Sprinkle with salt and serve hot. Dixie Fried Potatoes Slice uncooked potatoes as for French fried. Dip them in egg, then in bread crumbs, and fry until brown. Broiled Potatoes Slice cold boiled potatoes lengthwise. Lay slices between the wires of a broiler and cook them over very hot fire until they are brown on both sides. While they are hot sprinkle them with pepper and salt and a little melted butter. Serve hot. Lyonnaise Potatoes 3 potatoes i tablespoon chopped 3 tablespoons butter onion teaspoon salt Pepper Melt the butter in a hot frying pan, add the onion, and cook until it is brown. Cut the potatoes into cubes or slices, sprinkle with the salt and pepper, put into the frying pan with the onion, and cook until a golden brown. Irish Potato Omelet i cup potatoes (mashed) 3 teaspoons milk 3 eggs y teaspoon pepper 1 teaspoon salt Break the eggs and separate the yolks and the whites. Beat the yolks and add them to the potatoes, beating POTATOES 7 until mixture is light and there are no lumps. Add season- ing. Beat the whites until they are stiff and carefully fold them into the mixture. Put the omelet into a well-greased frying pan and bake it in the oven until it is brown. Turn the omelet out on a hot platter and serve it at once. IRISH POTATOES FOR DINNER Irish Potato Soup 2 cups mashed potatoes 1 quart milk 2 sliced onions 3 tablespoons butter 2 tablespoons flour 1^2 teaspoons salt 1^2 teaspoons pepper i teaspoon parsley Scald the milk with the onion. Remove the onion and add the milk slowly to the potatoes. Melt the butter, add to it the flour, salt, pepper, and parsley, and stir until mixture is well blended. Add this to the potato-and-milk mixture, then put the soup over the fire and cook until it is thick. Boiled Irish Potatoes Select potatoes of uniform size, wash them well, and put them into boiling salted water (i teaspoon salt to i quart water). Cook with the cover of the kettle ajar until potatoes are tender, 20 or 30 minutes, drain off all the water, remove the skins, and serve with a little melted butter if desired. If the potatoes are to stand any length of time before serving, cover them with a thin cloth, not with the lid, in order that the steam as it condenses may be absorbed by the cloth. If the steam is allowed to return to the 8 THREE-MEALS-A-DAY SERIES potatoes, the result is soggy potatoes. For this same reason always serve potatoes in an uncovered dish. Creamed Irish Potatoes Prepare potatoes as for boiling. When they are done, remove the skins, and thoroughly mash potatoes. Add to each pint of potatoes 4 tablespoons hot milk or water, 1 tablespoon butter, and a little salt and pepper. Beat the mixture with a fork until it is very light. Put into hot serving dish and serve at once. Baked Irish Potatoes Select medium-sized potatoes, scrub them well, and dry them with a cloth. Grease each potato with lard. Bake in hot oven until soft, about 45 minutes. When potatoes are soft, press them between the fingers to break the skin and allow the steam to escape. Into small slits cut length- wise and crosswise, place a small piece of butter. Sprinkle with salt, pepper, and paprika. Serve while hot. French Mashed Irish Potatoes 6 potatoes iY teaspoons salt Y cup butter 1 teaspoon paprika 1 cup water 2 eggs 1 cup milk 1 teaspoon chopped parsley Wash, pare, and cut the potatoes in thin slices. Melt the butter and add it and the parsley to the potatoes and water. Boil until the potatoes are soft. Mash, add milk and well-beaten eggs, and cook 6 minutes. Serve in a hot dish. Stuffed Irish Potatoes Bake potatoes as previously directed. Cut them in half and remove the inside. Mash well, moisten with a little POTATOES 9 hot milk or water, and season with salt and pepper. To every 6 potatoes after they are mashed and seasoned, add i well-beaten egg. Refill the potato cases, brush with melted butter, sprinkle the top with grated cheese, and put into oven io or 15 minutes. Serve hot. Baked Irish Potato Puff Take freshly boiled potatoes and put them through a vegetable press. To every cupful of the potatoes add % cup of milk, 1 tablespoon butter, 1 well-beaten yolk of an egg, and season with salt and pepper. After mixing thoroughly fold in the well-beaten white of the egg. Put into well-greased baking dish and cook in hot oven until egg is cooked. Serve at once. Irish Potatoes au Gratin Put layer of diced boiled potatoes in a baking dish. Sprinkle with grated cheese and thin slices of pimentos. Cover with white sauce. Repeat this layer until the dish is full. Cover with bread crumbs and bake in oven until brown. Peas in Irish Potato Nests POTATO NESTS 6 medium-sized potatoes 1 teaspoon salt 3 tablespoons butter yi cup milk Pepper Wash, peel, and cook potatoes in boiling salt water until they are tender. Drain well, uncover, and return them to fire to dry off. Mash well. Add the butter, salt, pepper, and hot milk. Beat until creamy. IO THREE-MEALS-A-DAY SERIES PEAS IN POTATO NESTS i can peas i teaspoon salt 3 tablespoons butter Pepper Heat the peas and remove a portion of the liquid. Add the seasoning. Make round mounds of the mashed potatoes and place on a platter. In the center of each mound make a deep indentation and fill with the hot peas. Shepherd’s Pie Grease a baking dish and cover the bottom with creamed mashed potatoes. Add a layer of cooked minced meat, fish, or hash, seasoned well and moistened with gravy or meat stock. Cover with mashed potatoes. Bake long enough to heat through. Irish Potato Cottage Pie i ]/ 2 pounds brisket beef 6 medium-sized potatoes i carrot i medium-sized turnip x tablespoon chopped onion 2 eggs 2 tablespoons butter 2 tablespoons flour y cup stock y cup milk Pepper v 2 teaspoon salt Cover the meat with boiling salted water and cook slowly until it is tender. Cut it into small pieces. Wash carrot and turnip, cut into cubes, and cook until vegetables are tender, then drain. Mix flour in water to dilute, add stock, milk, and onion, and cook until mixture is thick. Then add beaten yolk of egg and mix well and combine with the meat and vegetables. Cook and mash the potatoes, add the seasoning, butter, and beaten whites of eggs. Line a baking dish with a thick layer of potatoes, put in POTATOES ii the meat and vegetable mixture, and cover with a layer of the potatoes. Bake until brown. Carrot Irish Potato Mold with Tomato Sauce 3 potatoes | medium 2 tablespoons butter 3 carrots ) size y& teaspoon pepper 1 cup milk yi teaspoon salt Boil the carrots and the potatoes and mash them well. Put them through a sieve and add warmed milk and butter. Cream well. Put into greased mold or pan and bake in hot oven for 20 minutes. Remove and turn out on platter and return to oven until brown. Serve with tomato sauce. TOMATO SAUCE 1 quart canned tomatoes 2 tablespoons flour 2 tablespoons butter 8 cloves Small slice of onion Cook the tomatoes, onion, and cloves 10 minutes. Heat the butter in a small frying pan and add the flour. Stir until mixture is smooth and brown, then stir in the toma- toes. Cook 2 minutes, season to taste with salt and pepper, and run through a strainer to remove the seed. Baked Irish Potato and Cheese 2 cups cooked potatoes 2 tablespoons butter 4 tablespoons grated X cup m dk cheese 1 teaspoon salt Run the potatoes through a sieve, melt the butter in a saucepan, add the potatoes, and mix well. Then add the milk, half the cheese, and the seasoning. Put into well-greased baking dish, sprinkle the rest of the cheese on the top, and bake in hot oven about 10 minutes. 12 THREE-MEALS-A-DAY SERIES Irish Potatoes and Egg Sauce 2 cups mashed potatoes i cup egg sauce Mix the mashed potatoes with the egg sauce and season with salt and pepper. Put into baking dish and bake in hot oven until brown. EGG SAUCE i cup milk Salt A tablespoon cornstarch Pepper i tablespoon butter i hard-boiled egg Make a cream sauce by mixing the cornstarch or flour with the melted butter, add the milk, and cook until mixture is thick. Add the finely chopped egg. Irish Potatoes with Green Pepper and Cheese 1 green pepper cooked and chopped A cup grated cheese 2 cups cooked potatoes (diced) A cup 1 i tablespoon butter A cup milk i teaspoon salt A teaspoon pepper i tablespoon flour crumbs Make a cream sauce of the flour, butter, and milk, add the seasoning, then stir in the cheese, mixing well. Add the potatoes and the peppers. Put into a baking dish, cover with bread crumbs, and leave in the oven until brown. Potato Stuffing for Poultry 2 aups mashed cooked potatoes i egg i small onion finely minced x tablespoon butter or fat i stalk of finely minced celery or A teaspoon celery seed Pepper Mix ingredients and use them in place of bread stuffing. POTATOES 13 POTATO SALADS Plain Potato Salad Wash the potatoes and boil them in the skins until soft. Drain well, and when they are cool, skin and cut them into jE^-inch cubes. Season with salt and pepper and a little onion juice. Serve either with French or boiled dressing. FRENCH DRESSING 1 tablespoon table oil yi teaspoon salt 1 tablespoon vinegar y& teaspoon pepper or lemon juice Paprika to taste Put salt and pepper in bowl, add a little oil, and stir well. Then add remaining oil and vinegar, stirring all the while. BOILED DRESSING i beat en egg 1 teaspoon sugar 1 tablespoon butter Salt }4 teaspoon dry mustard Pepper Yz cup vinegar Put the butter, sugar, eggs, mustard, salt, and pepper into the upper part of a double boiler and cook over the hot water until mixture is thick. Add the vinegar and continue cooking 3 minutes. Take dressing off the fire and beat well. Dixie Potato Salad 6 cold boiled potatoes 4 tablespoons salad oil 2 tablespoons vinegar Few drops onion juice teaspoon salt Pepper 2 tablespoons chopped parsley Cut the potatoes into small cubes. Make a dressing by mixing thoroughly the oil, vinegar, salt, and other 14 THREE-MEALS-A-DAY SERIES seasonings. Pour it over the potatoes and allow it to remain about 2c minutes. Garnish with parsley and serve with cream dressing or mayonnaise. Potato and Egg Salad Cut very fine 3 hard-boiled eggs. Boil 4 potatoes and cut them while hot in small cubes. Mix with the eggs and add French dressing. Let salad stand until cold. Serve on lettuce leaves with more French dressing. IRISH POTATO DESSERTS Irish Potato Custard 2 cups riced freshly 4 eggs (well beaten) boiled potatoes 1 % cups milk 1 cup sugar 3 tablespoons butter Vanilla flavoring Cream the sugar and butter. Add the riced potatoes and the well-beaten eggs and the milk. Pour into well- greased cups and bake until firm. Irish Potato Torte 1 cup butter i*/i cups sugar 3 eggs 2 cups flour 3 teaspoons baking powder 1 cup riced boiled potatoes 1 cup grated sweet chocolate 1 cup chopped nuts Grated rind lemon Cream the butter and sugar, add the beaten yolks of the eggs, the riced potatoes, chocolate, nuts, grated lemon rind, and the flour sifted with the baking powder. Fold in the well-beaten whites of the eggs, and bake in 3 layer-cake pans in a moderate oven about 20 minutes. Put the layers together with any cake filling desired. POTATOES IS Irish Potato Pie i cup mashed potatoes Nutmeg 1 pint milk Grated lemon rind 2 eggs Sugar Mix the mashed potatoes, add the hot milk and the beaten eggs. Sweeten to taste and add a little nutmeg and lemon rind. Bake in a deep pie pan in a moderate oven. Irish Potato Doughnuts i % cups sugar 3 tablespoons butter 3 eggs i cup milk 4 teaspoons baking powder t /2 teaspoon each nutmeg and cinnamon i teaspoon salt i cup mashed potatoes Flour to roll Cream one-half of the sugar with the butter. Add the remaining sugar and the milk to the well-beaten eggs. Com- bine the two mixtures. To the cooled potatoes add the dry- ingredients sifted together. Mix thoroughly, put on a well- floured board, and roll out and cut. Fry a few doughnuts at a time in deep hot fat. Irish Potato Cake *4 teaspoon salt Chocolate yi cup butter 1 cup sugar cups riced potatoes 2 eggs *4 cup milk x ]4 cups flour Cream the butter, sugar, and the well-beaten eggs. Add the potatoes and beat well. Sift the flour, baking powder, and salt, add to the first mixture, with enough milk to make a cake dough. Pour into cake pan and bake in a moderate oven about 35 minutes. 2 squares chocolate 6 teaspoons baking powder 1] i6 THREE-MEALS-A-DAY SERIES IRISH POTATOES FOR SUPPER Irish Potato Puffs 2 eggs y^ teaspoon salt 1 cup mashed potatoes i teaspoon baking K cup flour powder Beat the yolks of the eggs, add the potatoes and the flour sifted with the salt and the baking powder. Beat the whites of the eggs very stiff, fold them into the mix- ture, and drop mixture from a teaspoon into deep fat and fry a delicate brown. Baked Hashed Irish Potatoes 2 cups chopped boiled y$ cup milk potatoes y^ teaspoon salt l /^ cup grated onion Pepper y. i teaspoon butter Wash and boil potatoes with the skins on. When the potatoes are tender, pare and chop them very fine. Put the butter and onion into a baking pan and heat. Add the potatoes, salt, and pepper, mixing well. Smooth the top and pour the milk over it. Bake in a hot oven until light brown, about 30 minutes. Serve hot. Cheese Irish Potato Balls 4 mashed potatoes 1 cup grated cheese 1 egg x teaspoon salt Pepper Wash, boil, and mash the potatoes. Add the well-beaten egg, half the cheese, and the seasoning. Shape into balls and drop into boiling water. When they come to the top, remove and arrange with the remaining cheese in alternate layers in a baking pan. Bake in a hot oven until a brown POTATOES 17 crust is formed. Left-over gravy may be substituted for the cheese. Irish Potato Croquettes 2 cups mashed potatoes 1 egg 1 tablespoon butter Salt Y teaspoon onion juice Pepper 2 teaspoons chopped parsley (may be omitted) Wash and boil the potatoes and run them through a sieve. Add the butter, seasoning, parsley, and onion juice, mixing well. Stir in the well-beaten egg. Form into croquettes, dip into beaten egg and bread crumbs, and cook in deep hot fat until a golden brown. Irish Potatoes and Creamed Codfish 1 cup white sauce Salt 2 eggs Riced potatoes Y cup cooked codfish Add the beaten yolks of the eggs to the white sauce, then add the codfish. Rice or run through a sieve the hot boiled potatoes. Mash around small bowls or muffin tins. Remove and fill the cavity with the creamed cod- fish. Beat the whites of the eggs, season with salt, and pile lightly on top of the codfish. Put into a hot oven and brown lightly. Escalloped Irish Potatoes Use raw, thinly sliced potatoes and place them in layers in a baking dish, each layer to be sprinkled with flour, butter, salt, and pepper. Pour in enough milk to cover, and bake about 1 hour. This may be varied by substitut- ing grated cheese or hard-boiled eggs. i8 THREE-MEALS-A-DAY SERIES Irish Potato Surprises 2 cups mashed potatoes X cup cold cooked meat X teaspoon salt i egg Bread crumbs Dash of paprika i tablespoon parsley yi teaspoon onion juice To the mashed potatoes, add the salt, pepper, onion juice, and half the parsley. Mix well. Add the rest of the parsley to the chopped meat and season well. Flatten out a teaspoonful of the potato mixture and place a tea- spoonful of the meat mixture in the center. Fold the potatoes around the meat, then shape into a roll, being sure that the meat is well covered. Roll balls in bread crumbs, then in the well-beaten egg, again in bread crumbs, and fry in hot fat until a golden brown. 1. Left-over Irish potatoes must not be piled together, as they sour very quickly. Spread out on a large dish until ready to be used. 2. To reheat Irish potatoes successfully, several things must be kept in mind: (a) They must be heated to as high a temperature as possible without danger of burning. ( b ) They must be served hot. (c) They must be well seasoned to make them savory. 3. Left-over boiled or baked potatoes can always be fried or creamed. 4. Left-over creamed potatoes can be used by reheating with grated cheese in a baking dish. 5. Left-over mashed potatoes can be used instead of dough to cover meat pies made from left-over meat. 6. Potato balls can be made from left-over mashed potatoes. Shaping them into small cakes, roll them in flour, and brown in a frying pan with bacon drippings. LEFT-OVER IRISH POTATOES POTATOES 19 DRIED IRISH POTATOES In many parts of the country, owing to weather conditions and improper storage, hundreds of bushels of potatoes spoil by rotting. To prevent this waste the potatoes can be dried. Blanch the potatoes about 3 minutes in boiling water, remove, peel, and slice or cut into cubes. Dry in the sun, in oven of the stove, or in a homemade dryer. When they are dry, run them into a hot oven until heated through. This will prevent bugs and weevils. Put into jars or cans. Soak the potatoes yi hour before using them. IRISH POTATOES IN FIRELESS COOKER Baked Potatoes Wash thoroughly sound, smooth potatoes. To insure uniform baking, potatoes should be of uniform size. Use two radiators. For medium-sized potatoes allow 50 min- utes; for very large ones allow 60 minutes. Boiled Potatoes Wash, pare, and cut potatoes into pieces of uniform size. Cover with boiling salted water and boil for 5 minutes. Use one radiator and allow 1 hour for cooking. Remove, drain, and season. Potato Stew Cut 1 2 medium-sized raw potatoes in small cubes. Heat 2 tablespoons butter and mix with potatoes. Season with salt, pepper, teaspoon paprika, and 1 large finely cut onion. Cover this with stock or any left-over gravy and place in cooker for 1 hour. Use one radiator. SWEET POTATOES THE USE OF SWEET POTATOES Food value. The sweet potato contains about 9 per cent less water and 9 per cent more carbohydrates than the white potato. The full food value is 52 per cent water, 3 per cent protein, 2 per cent fat, 36 per cent starch, 6 per cent sugar, the remainder being mineral matter. These pro- portions show that the sweet potato when well cooked will nourish the body by producing both heat and energy. How to buy sweet potatoes. Select firm, fresh-looking sweet potatoes, not the old and shriveled roots. Do not select very large ones, but those that are medium sized and smooth. Frequently when potatoes are cut the flesh will turn dark green. This is due to the fact that the potato was unripe when marketed. How to cook sweet potatoes. It is generalfy believed that anyone can cook sweet potatoes, all that is necessary being to wash them, put them into the oven — usually while some- thing else is cooking — and let them cook from 10 minutes to half a day, or as long as the fire lasts. This is a great mistake. If the sweet potato is not properly cooked, the delicate flavor is lost and it is a very unsatisfactory food. Baking preserves the flavor better than steaming, and steaming is better than boiling. In baking sweet potatoes do not cook too quickly. To preserve the flavor they should be cooked in an even oven for 1 hour. 20 POTATOES 21 SWEET POTATOES FOR BREAKFAST Fried Sweet Potatoes Wash, peel, and cut sweet potatoes into slices lengthwise. Put them into hot bacon drippings and fry slices on both sides until brown. Serve hot. Browned Sweet Potatoes and Bacon Boil medium-sized sweet potatoes 45 minutes. Peel them and cut in half lengthwise. Put them into baking pan and baste with bacon drippings. Season with salt, and put into hot oven for 20 minutes. Remove, put on platter, and place on each piece a slice of cooked, crisp bacon. Sweet Potato Biscuit 1 cup boiled mashed sweet potatoes 2 well-beaten eggs 2 teaspoons baking powder 2 teaspoons melted fat 2 cups milk 2 cups flour 1 teaspoon salt Mix together all the dry ingredients and stir them into the milk, egg, and potato. If mixture is too soft, add flour. Roll out, cut with biscuit-cutter, and bake in quick oven. SWEET POTATOES FOR DINNER Baked Sweet Potatoes Scrub potatoes with a brush and rinse them with water until they are thoroughly clean. Prick the skin with a fork before putting them in the oven. Bake about 1 hour, or until they are tender in the center. To prevent a potato from becoming soggy, as soon as it is taken from the oven break the potato so as to allow the steam to escape. 22 THREE-MEALS-A-DAY SERIES Into slits cut lengthwise and crosswise, place a piece of butter. Serve hot. Mashed Sweet Potatoes To 2 cups riced sweet potatoes add 3 tablespoons of butter, ^2 teaspoon salt, and hot milk to moisten. Beat until light and serve. Glazed Sweet Potatoes 4 sweet potatoes cup sugar % cup butter % cup hot water Cook potatoes or use cold ones already boiled. Cut in half lengthwise and lay them in baking pan. Add the hot water, sprinkle on the sugar, and pour on the melted butter. Bake 20 minutes, basting frequently with the sirup in the pan. Serve hot. Stuffed Sweet Potatoes Wash well and boil until tender good firm sweet potatoes. When they are tender, cut them in half lengthwise and take out the pulp. Mash the pulp well, season with salt, butter, a little milk, sugar, and cinnamon. Fill the skins with the mixture and put them into oven to browm. Sweet Potato Pone 1 quart raw potato (grated) 3 pints milk 2 eggs 1 cup butter 1 tablespoon nutmeg ]/2 teaspoon salt 2^4 cups sugar Mix all the ingredients together and beat until smooth. Grease and flour a baking pan. Pour in the pone and bake 1 hour in a slow oven. Serve hot or cold with cream as a dessert if desired. POTATOES 23 Escalloped Sweet Potatoes Wash, peel, and boil the sweet potatoes. Slice them very thin, put them into a baking dish in layers, and season each layer with salt, butter, sugar, a dash of spice, nutmeg, and ginger. Cover with milk and bake in a moderate oven. Serve hot. Sweet Potato Compote Wash, boil, and slice sweet potatoes. Place a layer in a baking dish, sprinkle with sugar and butter. On this put a layer of thin sliced apples, also sugar and butter. Alternate these layers until dish is three-quarters full. Pour a cup of hot water over it and bake in moderate oven until the apples are soft and a thick sirup has formed. Serve hot. Elizabeth Ann Sweet Potatoes Wash and boil the sweet potatoes. When they are tender, remove them from fire and mash well. To every 3 cups of the hot mashed potatoes add 1 cup of milk. Cream well. Put mixture into a baking dish and sprinkle the top well with sugar, butter, and cinnamon. Put into hot oven and brown. Serve hot. SWEET POTATOES FOR DESSERT Individual Sweet Potato Pie 2 cups mashed potatoes 14 cup sugar i}i teaspoons salt 2 eggs 2 cups milk 1% teaspoons nutmeg 1 teaspoon cinnamon Juice and rind of 1 lemon Mix ingredients well and beat until creamy and smooth. Cook until the mixture thickens. Use muffin pans lined with crust and fill crust with mixture. 24 THREE-MEALS-A-DAY SERIES Sweet Potatoes with Raisins and Marshmallows 3 cups mashed potatoes % cup raisins i cup milk Marshmallows Cream potatoes and milk well. Add raisins. Put them into a baking dish and sprinkle with sugar, butter, and cinnamon. Put into oven until brown. Remove and place a layer of marshmallows on top. Put into hot oven until marshmallows have melted. Serve hot. Sweet Potato Pudding 3 cups mashed potatoes K cup sugar i cup buttermilk i teaspoon each of % teaspoon soda nutmeg, cinna- 3 well-beaten eggs mon, and cloves Mix ingredients well, put into well-greased pan, and bake in slow oven. SWEET POTATOES FOR SUPPER Sweet Potato Croquettes 2 cups hot riced potatoes i egg 3 tablespoons butter Pepper y 2 teaspoon salt Mix well, shape into oblongs, roll in bread crumbs or flour, fry in deep fat, and drain. If potatoes are very 7 dry, add a little milk to moisten. Sweet Potato Puffers 2 eggs 2 cups cold mashed potatoes i cup flour i teaspoon baking powder Whip the eggs very light, add potatoes, then the flour POTATOES 25 and baking powder. Roll lightly, cut like doughnuts, and fry in deep fat. CANNED SWEET POTATOES Late in the season the sweet potato becomes disagree- able in taste and very watery. Often the entire supply becomes infected with dry rot, making the potato unfit for food. In order that this loss may be avoided, sweet potatoes should be canned as follows: Cook the potato three-fourths done. Peel. Pack in tin cans dry. For No. 3 cans exhaust 1 5 minutes, then process 3 hours. Date Due The' more t we knf home-g ends. Rice : In tl_ its poss and in\ an adm Peam Whol- in its cc for pou- rations the imp Com i In th of meat gestion as to h( the app Potatt Anyo or swee __ changes l. B- Cat- No _ II3? as a v< doughnuts, caues, pies. lething : foods use of althful mly in essert, and as sented •essing prepa- ore us uettes a sug- uction tempt Irish isome reads, alads, Legumes : Dried Beans, Peas, and Lentils. Under Legumes, the student comes to know the unusual food value of beans, peas, and lentils, as compared with other vegetables and their cost, also that there are innumerable ways of preparing “the poor man’s beef” in savory baked and stewed dishes, and soups. Bound in paper, price, each, $0.25 RAND McNALLY & COMPANY CHICAGO NEW YORK S, 641 . 5 " PI9651