UNITED STA TES
FO O D A D M IN IS TR A TIO N
O FF IC E OF F E D E R A L FOOD AD M IN ISTR AT O R FOR O R E G O N
401 NORTHWESTERN BANK BUILDING, PORTLAND
OREGON FOOD NEWS
TO ALL FOOD ADMINISTRATION WORKERS :
The fo llo w in g is bein g sent to every e d ito r in
Oregon, but we are fu rn ish in g you a copy hoping th at you may h elp to s c a tte r th is
message to every home yon can roach .
Arthur M. C h u rch ill,S ta te Conservation Chairman
UN T I L
A
GREAT
A G
U U S T
EMERGENCY IN O R E G O N
Oregon has 508 carloads o f surplus p o ta to e s , say $250,000 worth a t r e t a i l ,
which w i l l s p o il by summer i f not eaten. Our s o ld ie r s and the A l l i e s oh the b lood drenched f i e l d s o f France must have 75,000,000 to 190,000,000 bushels o f wheat between now and harvest or qu it fig h t in g .
Potatoes a re cheap. We must eat them and
send the wheat to the fr o n t . We are a c tu a lly not e a tin g as many potatoes th is year
as la s t , when potato p ric e s were sky high. I s n 't that ju s t lik e human nature? To
use th is Oregon surplus every person in Oregon over ten years o f age should eat
about h a lf a bushel o f potatoes more in the next three months t han he u su ally e a ts .
There are 270 meals in three months,and th is means we should add an average o f nearl y two ounces o f potatoes to every one o f our meals every day u n t il July.
Gan we do i t ? The Germans eat three times as many potatoes as we do.
They are l i t e r a l l y winning the war on p o ta to e s . S h a ll we do le s s ? We must fig h t
the K a iser man f o r man, s h e ll fo r s h e ll and potato fo r potato . Think o f the
Oregon can save by eatin g her surplus potatoes !
H otels in many cases are s e rv in g only in s ig n ific a n t
por tions o f potatoes, a n d these w retch edly cooked. The p a t r io t ic h o te l and restaurant man from
on w i l l xxxx x x x x s erve lo ts o f p ota toes, a t t r a c t iv e ly cooked, and x x x x x
w
o
n
xx xx x xx xxx x a t a reasonable p r ic e . I f he does not do so, remind him o f his duty.
Unless the farmers can s e l l th e ir potatoes they w i l l be discouraged and
refu se to grow them th is y e a r. A shortage is bound to fo llo w , w ith soaring p rices
Ana i f w orld—shortage o f wheat continues, that might mean famine. L e t everyone
double or tr e b le h is present use o f p ota toes.
Potatoes are good f u e l . They fu rn ish starch which burns in your muscles
to l e t you work, much as the ga so lin e burns in an automobile engine to make the car
go . One medium-sized potato g iv e s you as much starch as two s lic e s o f bread. When
you have potatoes for a meal you need le s s bread, Pota t oes can save wheat. They can
g iv e you s a lts to renew and b u ild a l l parts o f your body and to keep i t in order.
Cook your potatoes w e ll and serve them a t t r a c t iv e ly . An old k in g is said to have
tested each cook b efo re h ir in g him by asking him to b o il
p o ta to . Even the bes t
a
p ota to can be s p o ile d b y a poor cook.
POTATO RECIPES
POTATO SOUP :
2
1
2
3
2
cups hot r ic e d or mashed potatoes
l½
quart m ilk
s lic e s onion
tablespoons b u tte r
ta b le spoons f l o u r (r ic e or corn f lo u r )
teaspoons s a l t
c e le r y s a lt
pepper
cayenne
1 teaspoon chopped
p a rsley
Scald the m ilk w ith the onion; remove the onion; add the m ilk slo w ly to
the p otatoes. M elt the b u tte r ; add to i t the dry in g re d ie n ts ; s t i r the mixture u n t il
w e ll blended, and add to the liq u id m ixture, s t ir r in g i t constan tl y . B o il the soup xxxx
f o r one minute. S tra in i t i f necessary, add the p a rs le y and xxx serve i t . Water
saved from cooking c e le r y i s a good a d d itio n to potato soup. Two cups o f tomatoju ic e and 1-16 teaspoon o f soda may be su b stitu ted fo r two cups o f m ilk,
BAKED POTATOES : S e le c t potatoes o f uniform s i z e , scrub them w ith a
v egetable brush, and bake them fo r 45 m inutes, or u n til they are tender a l l through
when te s te d w ith a f o r k .I f they are overcooked they w i l l be soggy rath er than mealy.
Crack the skin, or p ie rc e i t as soon as the potatoes are done, to l e t out the
steam and prevent soggin ess.
I f the potatoes are rubbed in o liv e or corn o i l
b efore being put in the o v e n th is w i l l prevent dryness o f the skins, and they w i l l
be more mealy i f taken out ten minutes or so b efo re they are done, and squeezed
in the hand a f t e r wrapping them in a t o w e l .
BOILED POTATOES :
S e le c t potatoes o f uniform s i z e scrub them w ith a
veg eta b le brush, and drop them in to b o ilin g s a lte d w a te r. Cook them w ith the cover
o f the k e t t le a ja r ju s t u n t il they are tender, about 2 0 or 30 minutes. Drain o f f
the water immediate l y , / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / s l i p o f f
the skins w ith a sharp p a r i n g k n i f e . I f the potatoes are not to be served immediatel y , cover them w ith a c lo th which w i l l absorb m oisture and place them where they
w i l l keep warm.Overcooking and standing in w ater makes a soggy, unpalateable p o ta to .
MASHED POTATOES : Peel the x x x x x potatoes and b o il them u n til tender a l l
through, xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx hot wa te r to s t a r t them b o ilin g , and s a lt in g them when about h a lf done. Mash w ith masher and whip w ith same or fo r k u n til
ve ry l i g h t , adding bu tter or oleom argarine and hot m ilk — a h a lf cup o f m ilk to
s i x p o ta to e s . I f dinner is not y e t ready to serve, p i l e l i g h t l y in a. pan and set
in the oven to brown.
STUFFED POTATOES : Cut baked potatoes in h a lf, remove the pu lp, mash i t and
add enough m ilk fo r the usual consistency o f mashed p o ta to e s , and season w ith butte r , s a lt and pepper. Fi l l the cases w ith th is mixt u r e . dot the tops w ith b u tter
or brush them w ith m ilk and bake them fo r 8 or 10 minutes in a hot oven . Potatoes
may be s tu ffe d in the morning and reheated a t noon or in the evening fo r dinner.
V a ria tio n s : To the mashed p o ta to e s , b ef o r e the case s are f i l l e d , may be
added any one of a combination o f the fo llo w in g :
a . Beaten w hite o f eg g (one egg to 3 medium-sized p otatoes)
b . Grated cheese (½ cup to 3
"
"
"
c . Chopped meat
(½ cup to 3
"
"
"
d. Chopped p a rsley (1 tablespoon to 3
"
"
Sca llo p e d POTATOES : Remove the skin from b o ile d or steamed p otatoes,
and cut them in s lic e s
on e-fou rth inch th ick . Arrange the s lic e s in la yers in a
bu ttered baking- di s h , cov e rin g each la y e r w ith mil k . Season w ith b u t t e r , s a lt and
pepper. S prinkle the top w ith b u ttered crumbs and bake the potatoes fo r about 20
minut e s .
Sca llo p ed POTATOES (raw ) Pare potatoes c a r e fu lly to prevent waste as much
as p o s s ib le . S lic e them about ½ inch th ick , and a r r ange the s lic e s in a bu ttered
baking dish in la y e rs , s p rin k lin g each la y e r w ith flo u r , b u tte r, s a lt and pepper.
Pour
over the top enough m ilk ju st to be seen through the top la y er . Bake in a
moderate oven u n til the potatoes are tender, from 45 t o 60 minutes.
CREAMED POTATOES : B o ile d or steamed potatoes may be s lic e d , diced, or i f
sm all l ef t w h o le and served w ith w hite suac e .
POTATOES AU GRATIN : Put creamed potatoes in to a bu ttered baking-dish.
cov er the top w ith bu ttered crumbs and grated cheese, and bak e in a moderate even
u n t il cheese is melted and top is brown, about 25 minutes. i
SCALLOPED POTATOES
AND CHEESE : Arrange a la y e r o f s lic e d raw or b o ile d
potatoes in a greased baking d is h and spr i nkle w ith gra ted choose and a l i t t l e
f l o u r . Repeat u n t il dish i s n ea rly f u l l . Pour milk over the w hole, about on e-h a lf
cup to every three p o ta to es. Skim m ilk is good. Bake in a moderate oven u n t il done
The len g th o f time req u ired depends upon whether the potatoes are raw o r b o ile d
and whether the baking dish i s deep or sh allow , x x x x x x potatoes in a deep dish
may t ake as much as
and on e-h a lf hour s .
Raw
XXXXXXX
POTATOCORN-MEAL MUFFINS :
2 tablespoons f a t .
1 cup mashed potatoes
1
"
sugar
1 cup corn-meal
1 e g g , w e ll-b e a te n
4 teaspoons baking powder
1 cup mi l k
1 teaspoon s a lt
Mix in the order g iv e n . Bake 40 minutes in hot oven. This makes 13 m u ffin s. They
are d e lic io u s .
POTATOES ARE GOOD IN CAKE : ( I f people must use cake w ith wheat flo u r )
Potatoes are o fte n used in th is way to keep the ca k e from d ryin g out qu ic k ly . Mash
the p otatoes and beat up w ith m ilk u n til v e ry l i g h t . You can use your usual cake
re c ip e , s u b s titu tin g one cup o f mashed p otatoes fo r on e-h a lf cup o f m ilk and oneh a lf cup o f f lo u r .
POTATOES FOR YOUR MAIN DISH : P otatoes, l e f t over or fr e s h , may be combined
w ith cheese or nuts or meat or other m a te r ia l, o fte n to make the main d ish o f a
m eal.
POTATO SAUSAGES :
1 cup mashed p otatoes
1½ teaspoons s a lt
1 cup ground n u ts , fis h or m eat; one -eighth teaspoon pepper
1 egg, w ell b eaten
s a lt p o rk , bacon or other f a t .
Mix the mashed potatoes and sea sonin gs wi t h the ground n u ts , f i s h or meat.
Add the beaten egg. Form in to l i t t l e cak es or sausages, r o l l in flo u r and p l ace
in greased pan w ith a sm all p iec e o f fa t or s a lt pork on each sausage. Bake in
a f a i r l y hot oven.
A SHEPHERD'S PIE : Grease an baking dish in g ; coverin g
the bottom w ith
mashed p o ta to es. Add a la y e r o f cooked mea t or fis h , m inced;-seasoning same wel l
w ith mixed stock or g ra vy . Cover w ith masked p o ta to es. Bake long enough to heat
th rough- 20 to 30 minutes.
I F WE MUST USE RAISED BREADS WITH
SOME WHEAT - TRY THE FOLLOWING :
YEAST BREAD— I f potato is used fo r b read making, allowance must be made fo r a
la rg e amount o f w ater which i t contains, and le s s a d d itio n a l l i q u i d must be used
f o r th is reason.
Potato Bread- - - 1 cup mashed potato
2 to 4 tablespoons liq u id xx y e a s t , or
1 teaspoon sa l t
one-haI f cake dry y e a s t or on e-sixth
2½ cups f l o u r (more i f
to o n e-h alf cake compressed yeast
n ecessary)
4 tablespoons w ater
Short Process : Mix the s a lt w ith the mashed p o ta to e s , which must be fr e e from
lumps and cooled u n t il l uke warm. Add o n e-six th to o n e-h alf cake compressed yeast
soften ed in 4 tablespoons warm w ater, or 2 to 4 tablespoons liq u id y e a s t , o r oneh a lf cake dry y e a s t. When liq u id yea st i s used, no a d d itio n a l w ater must be xxxx
added. B lend w ith th is potato and y e a s t m ixture one cup o f flo u r . S t i r u n til smooth
then cover and s e t to rise. When th is sponge is li g h t and s o ft , knead in enough flo u r
to make ra th e r a xxxxxxxxxxxxx s t i f f dough, but e l a s t i c . Be sure that i t is s t i f f e r
than ordinary dough. Cover and l e t r i s e again u n til v e ry l i g h t . Knead down, mold, xxx
and p la c e in l ig h t ly greased pan. L e t r is e in pan u n t il as high as ordinary w hite
bread, and then bake in a m oderately hot oven a t le a s t one hour. Bak e v e ry thoroughly
This makes one lo a f .
I f d esired an amount o f gra ted raw p ota to equal to the amount o f mashed
potato c a lle d fo r nay be used, but the r e s u ltin g bread is darker and has a more
marked p ota to fla v o r than when cooked, potatoes are used.
QUICK
BREADS
POTATO TEA BISCUITS : Try th is re c ip e f o r t e a b is c u its . Note that the liq u id is
le s s than is the case when a l l flo u r i s used, because o f the w ater the mashed pota to contains:
2 cups s i f t e d flo u r
3 tablespoons shortening
1 teaspoon s a lt
1 cup mashed potato
3 teaspoons baking-powder
L iq u id s u ffic ie n t to mix
S i f t togeth er tw ice the flo u r , s a lt and baking-powder. Cu t and rub in to th is
the cold sh o rten in g. In the same way rub in to th is mixture the mashed p o ta to . F in a lly add ju s t enough cold liq u id to make the mass c lin g to g eth er. Do not knead.
Place on flo u re d board, r o l l u n t il on e-h a lf inch th ic k , and cut in to rounds.Place
these in l i g h t l y flo u re d b is c u it tin s and bake 15 to 20 minutes in a m oderately
hot oven. Bake a l l potato breads more slo w ly than those made w ith flo u r alon e.
sugar
POTATO CORN-MEAL MUFFINS : 1 cup mashed potato
1 or 2 tablespoons syrup or/
1 cup corn meal
2 tablespoons shortening
cup s if t e d flo u r
1 or two eggs, w e ll beaten
1 teaspoon s a lt
L iq u id to mix to a medium
3 or 4 teaspoons bak- b a tte r (about ½ cup or more)
in g powder
m ilk i s b e s t , about 1 cup.
Add the corn m eal, s a lt , syrup or sugar, and liq u id to the mashed p o ta to , place in
in double b o ile r and steam 10 to 30 minutes. Add the shortening and a llo w to co o l
thoroughly. When cold add the w e ll-b e a te n eggs and the flo u r which has been s ift e d
w ith the baking-powder. Add ju s t enough more l i q u i d , i f n ecessa ry, to make a somewhat s t i f f b a t t e r . Beat thoroughly, place in gem pans u n t il h a lf f i l l e d , and bake 25
to 30 minutes in a m oderately hot oven.
OTHER
WAYS TO MAKE POTATOES SAVE WHEAT
These include the use o f baked p o ta to e s , b o ile d p o ta to e s , mashed p otatoes,
potatoes pared and roasted in the pan w ith meat, and potatoes (sometimes w ith a l i t t l e onion) f r i e d in fa t drippings saved from the roast mea t or the top o f the soup
ke t t l e . A l l these you know how to cook and u s e . The more o f them you eat the le s s
bread you w i l l n eed, so in th is way you w i l l save wheat,
POTATO STUFFING : 2 cups mashed potatoes
1 s ta lk minced c e le r y
or
1 egg (beaten)
½ teaspoon c e le r y s a lt
1 small onion f i n e l y minced
1 tablespoon f a t
1 teaspoon s a l t . Pepper
Mix the in g red ien ts and use in the same way as ordinary s t u ffin g .
CHOCOLATE POTATO CAKE : A cake w ith on e-h a lf o f the flo u r one would o rd in a r ily use replaced by potato is made as fo llo w s :
on e-fou rth cup b u tter or other f a t
one-fou rth teaspoon s a lt
it cup sugar
1 square o f chocolate
¾ cup dry// r ic e d potato
3 teaspoons baking powder
1 egg
¾ cup w hite flo u r
¼ cup m ilk
Cream the b u tte r, add the sugar g r a d u a lly , then the w e ll-b e a te n egg and warm
p o ta to es. Beat w e l l . S i f t the flo u r , s a lt and baking-powder, then add to the f i r s t
mixture w ith s u ffic ie n t m ilk to make a cake dough.Bake about 35 minutes in moder­
a te oven.
POTATO COOKIES: 2 cups s if t e d flo u r
3 tablespoons shortening
½ teaspoon s a lt
1 egg w e ll beaten
2 teaspoons baking powder 1 cup mashed potato
¾ cup brown sugar
Cream togeth er the b u tte r and sugar, and add the w e ll-b e a te n egg and the mashed
p o ta to (f r e e from lumps) Beat u n t il smooth,then add the t w ic e - s ift e d m ixture o f
f l o u r , s a lt and baking powder. It w i l l not u su a lly be necessary to add any liq u id . x i
Mix u n t il a dough is formed s t i f f enough to r o l l . Place on flo u re d board, ro l l u n til
about one-eighth th ick , cut in to rounds, and p la ce on greased baking s h e e t. Bake 15
minutes in m oderately hot oven, or u n t il a d e lic a te brown.Bake more slo w ly than
ordin ary w h ea t-flou r cook ies.
MEAT PIE CRUST: 2 cups flo u r , on e-th ird cup m ilk, on e-h a lf teaspoon s a lt ,
o n e-h a lf cup shor ten in g, two teaspoons baking-powder, 1 cup mashed p o ta to e s , xxxxxxxx
on e-fou rth cup flo u r used to r o l l out.
Meat used in meat p ie xxxxx or stew w ith
dumplings w i l l serve mor e people than when cooked without such ad d ition s.