ALLIANCE HBRALD, THTTMPAT, NOV. H, 1917
SOME DELICIOUS PO
TATO DINNER DISHES
V. S. Iepartment of Agriculture
Makes Suggestion- f,r s
of Preimring Potatoes
"Are you eating your share of the
country's bumper potato crop?" asks
the United States Department of Ag
riculture in a recent statement.
"Now that the tubers are once more
plentiful and cheap they may well
be given a prominent plrec on the
dinner table," continues the state
ment. The deiartnint makes the follow
ing suggestions in regard to the use
of potatoes at dinner:
Potatoes at Dinner
Potatoes may be froely used at
dinner, the variety which we all like
being secured by varying the ways
in which the potatoes arc served.
Then, too, one should not overlook
the fact that, Blnce both of them are
foods which are very palatable
sources of starch, by eating more
potato. one can diminish the bread
eaten and thus help to save wheat,
which is such an important matter at
the present time.
Many think that potatoes are at
their best when prepared in the sim
plest ways that is, baked or boiled
but even so some variety is pos
sible, for they may be baken in their
Jackets, or with the skins rubbed or
craped off, or pared and baked in
the pan with meat, the Juice they ab
sorb improving their flavor. The
skins may bo easily rubbed off new
potatoes, provided they are first
dropped for 10 minutes in boiling
water.
Potatoes may be boiled or steamed
In the jackets, peeled entirely, or
with only a ring peeled around the
center. The boiled potatoes may be
nerved as they arc, or mashed, or
riced. Such simple changes as these
help to give variety.
cne side should be slashed In order
to allow the steam to escape, and
the potatoes kept hot.
Fried potatoes are also favorites
and the ways in which they can be
.it her fried in deep fat or pan fried
are numerous and are well known
Fried potatoes seasoned with onion
are a common dinner dish, and one
should remember that green peppers
can be used with the onions or In
place of them.
I'otntoe with Sauce or Cheewe.
Potatoes baked with white sauce and
cheese, scalloped potatoes, and sim
ilar dishes can be used in place of
macaroni and spaghetti, and potato
dumplings ran be used in place of
wheat dumplings. Cooked in combi
nation with other foods, in a meat
pie, for Instance, potatoes may be de
pended upon as the principal dinner
dish. There are also a number of
dishes, such as potato pudding, which
can be used at dinner In place of
sweets made of wheat flour.
Wen'Armed!SH0RTHILLADVISES
rUUU UUNbbKVAllUN
1
Minted Potatoes. Boiled potatoes
are at their best when mealy, so, after
boiling, the water should be poured
off, a little salt sprinkled over the
potatoes, and the kettle kept not
quite covered, and placed on the
back of the stove, so that they may
"dry out." If you wish a novelty, in
boiling new potatoes add a few mint
leaves to the water in which they
are cooked. In baking potatoes one
should always remember that, to be
at their best, they should be served
as soon as they are done. If one can
SOLDIERS WANT
MINCE PIE
"Like Mother Uud to Mike'
Along the Unci of the military rocantp
anrnts, mince pic provet to be prime Hror-
1) the boys in khaki from the noble
t private straight up to the commanding
Acer all affirm it "great cat " They want
tfce kind they used to get at home.
And ai one piece of mince pie goet a long
way toward a meal, the efficient American
housewife it not slow to appreciate that
she can turn this to advantage in her owr
home.
None Such Mince Meat it made just a
the best housewife makes the best mince
neat in her own kitchen. The package
recipes are good for pies, cakes, puddings,
and cookies.
Bake a None Such War Pie no top
crust. Saves flour, shortening, labor, money
half the crust. Good, too. In this way
you help the U. S. Food Administration.
For economy None Such is the leader,
for it comes in a paraffin-lined package
which prevents waste, and is cheaper than
bulk mince meat bought by the pound.
The package weight increases three times
its weight when the necessary moisture is
added. It costs only a few cents is abso
lutely clean and keeps like fruit cake.
Tested Potato Recipes
Of the many .possible recipes, the
following are suggested as more or
less typical:
Potato Soup. 3 potatoes, medium
6ize; 4cups skim milk; l"small
onion; 4 tablespoons butter or other
fat; 2 tablespoons flour; 1V4 tea
spoons salt; !4 teaspoon celery salt,
or 1 stalk of celery cut In inch
pieces; lv teaspoon chopped parsley;
a little cayenne pepper or paprika.
Boil the potatoes and when soft
rub them through a sieve. Slice the
onion and scald this and the celery
with the milk. Take out the onion
and celery and add the milk slowly
to the potatoes. Melt 2 tablespoons
butter or fat .into which mix the dry
ingredients .and stir Into the boiling
soup. Boll one minute, strain, add
the remainder of the butter, or fat,
and sprinkle with the parsley when
ready to serve. The parsley Improves
the looks and adds a little to the
flavor, but may be omitted if this is
more convenient.
Stuffed Potatoes. A nice way to
secure variety 1b to cut a slice from
tne top or each baked potato and
scrape out the inside. Mash, season
I with salt, pepper, chapped parsley or
chopped celery leaf, or onion Juice
(if liked), and butter, or savory fat,
and heat in a little hot milk; add 2
well-beaten whites of eggs. Refill
the skins, sprinkle with grated chees
or bread crumbs, and bake in a hot
oven about 6 minutes.
Oeamed Potatoe. There are sev
eral different ways in which creamed
potatoes may be prepared. (1)
Freshly boiled or cold boiled potatoes
may be cut into small cubes and
served heated in cream sauce. (2)
Wash, pare, and cut potatoes into
small cubes. Put Into frying pan
with a few slices of onion cut up very
fine, and parboil 10 minutes. Pour
off water. Add one tablespoon but
ter, drippings, or other fat. seasoning
of salt and pepper, and milk enough
to cover. Cook for 15 or 20 minutes,
or until the potatoes are well done
and the sauce thick and creamy. It
is necessary to stir the potatoes fre
quently to prevent sticking. The
starch in the potatoes thickens the
sauce. Creamed potatoes are partic
ularly good to serve with fish or
chicken.
Hashed Brown Potatoes. Cut cold
boiled potatoes into small pieces (2
cupfuU), season with salt and pep
per, cook three minutes in one-third
cup bacon drippingB, stirring con
stantly. Let stand a few seconds to
brown underneath: fold like an ome
let, and serve on a hot platter.
These are very good with broiled
or fried flfh or meat.
Meat and Potato Pie with Potato
('rust. Boil meat, cut into small
pieces. Mix with potutocB separately
boiled and cut up. and put into a
baking dish. Make a crust by mix
ing smoothly mashed potatoes to
which a tablespoonful of shortening
has been added with enough flour
and water to make them roll out
easily. A pie made of a pound of
meal will require five or six small
boiled potatoes, a cupful of mashed
potatoes, and 8 or 10 table&poonfuls
When company comes
there is no time to
waste no chances to
be taken so mother
sees that there is al
ways a can of
CALUMET
BAKING POWDER
on hand. Cakes, pies,
dough nuts, muffins and
all good things to eat
must be dressed up in
their best taste and
looks.
Then, too, her reputa
tion as a cook must
be upheld and she
"stakes" it on Calumet
every time. Sheknowsit
will not disappoint her.
Order a can and have the
"company" kind of bakings
every day.
Calumet contains only such
ingredients as have been
approved officially by the
if. S. Food Authorities.
Tea save wkea yea bay it.
Tos saTc whea yea cue K.
of flour, and should be baked about
20 minutes in a hot oven. Salt, pep
per, and other seasoning, as onion
and carrot, may be added to taste.
A teaspoonful of baking powder
'liakes the crust lighter.
Potato Pudding. y pound mash
potatoes (5 .-lua 11 potatoes); 4 table
spoonfuls butter or good cooking fat;
2 eggs; cup milk; M teaspoonful
salt; V lemon (juice and rind); 1
.tblespoonful sugar; cup raisins
or rni8inB and nut meats.
Boil potatoes, mash, and add but
ter, eggs, milk, lemon Juice, grated
peel, and sugar. Beat all the ingre
dients together and bake in a but
tered dish for three-quarters of an
hour or longer.
(X)MMITTHB TO FIX
NEBRASKA FOOD PRICES
At Both Ends of
the Thermometer
Polarine stands up under engine extremes.
Flows freely at zero. Doesn't congeal in
cold weather and make starting hard. Lu
bricates at the first stroke of a etonc-cold
engine.
When the motor is hot Polarine keeps right
on lubricating perfectly. Doesn't run thin
or "break up and lose its oiling properties.
Prevents burned bearings, scored cylinders
and other troubles due to overheating and
poor lubrication.
Settle your winter oiling problem right right
now Fill your crank cae with Polarine. Get
it at any of our numerous Service Stations
and at all good garages. Look for the sign.
Polarine
-tk ld,al Winter Lubricant
Red Crown G oKn rim
power sad saost nsjlisgi pes gsika.
STANDARD OIL COMPANY
(Nebraska)
Omaha
Omaha, Nov. 7. Upon his return
from Washington, Food Administra
tor Wattles will issue a price list for
food commodities which will apply to
the entire state.
Mr. Wattles will work out these
prices in co-operation with the State
Wholesalers' Committee and the
State Retailers' Committee, the lat
ter committee yet to be named. This
coininittee will consist of licensed re
tailers of the state who do a business
of more than $100,000 annually.
The smaller retailers will be reached
through the wholesalers.
Those defying the rules of the
Administration will be met with a
refusal by the wholesalers to supply
them with goods.
"The Administration will begin
publishing them as soon as possible,"
said Mr. Wattles. "We will make
them fair to retailer and consumer
alike, I want to hear from people ;
who find that the prices after we fix i
them have been violated by retailers."
J. V. Shorthlll. Nebraska l,der In
Present War onsvrvatb.n,
Issues Statement
J. W. Shorthill of York, Nebraska,
leader in the conservation work being
done in tit braskn, and of nation-wide
reputation for hiB work in the live
stock business, has issued the follow
ing statement regarding the conser
vation of bread and meat:
Kvcry citlzt n now realizes that the
two things in our food supply that
must be conserved are bnad and
meat. This can be effectively done,
not only in their eononiical use but
alao in using prop.r care to protect
and guard the supply.
It is needless to say that now Is
the time of all timet when live stock
should be carefully protected from
disease. A loss of hoM or other live
stock of the meat producing classes
is not only a loss to the owner but is
a direct decrease in the food supply
which ra.Ulu have such careful
guarding at the present time.
A loss of food grain from improper
care is another Instance of loss In the
food supply. All food gn in should
be watched very carefully to see that
It 1b remaining In proper condition.
Food grains should not bo threshed
and stored until they are in proper
condition to store safely.
In many cases during the past few
months there have been sovere losses
of meat producing animals and food
grains by fire. As a part of our pro
gram of economy greater precaution
than ever before should bo taken to
prevent fires. Only in this way can
the losses of bread and meat to the
public be prevented.
Losses of the classes mentioned
above are not such In all cases that
the owner can protect himself by In
surance, and in no case will insur
ance protect the public. Just now
the public Is interested in the bread
and meat Itself and not in its value.
While every one of our citizens must
be protected against Iobs by any
means available to him, yet in addi
tion to that it is bis patriotic duty
just now to protect the bread and
meat supply of the nation by prevent
ing its destruction, if possible, be
cause any food grains or meat ani
mals that are destroyed a-e entirely
lost to the public and cannot be re
stored. Guard the grain and live
stock with greater care than is ordi
narily used because the risk is now
somewhat greater than ordinary and
it is a patriotic duty Just now to do
so.
Dont' Bend out of town for your
typewriter paper, ribbons, carbon
paper and other office supplies. The
Herald carries a good stock of fresh
goods at all times.
Hotel Castle
,
300 ROOMS
New Absolutely Fireproof
We want the Western Bus
ineKR. Best Place in Omaha
for Stockmen to Stop. Ask
your Commission Men.
FRED A CASTLE, Prop.
it ix a I.Alt HTATK
TKAt'HKIW EXAMINATIONS
Regular teachers examinations
will be given at the Court House in
Alliance on November 17th. One day
only. Notice change in order of sub
jects. November 17th, A. M. Subjects:
Reading, Arithmetic, Geography,
Penmanship, Orthography, Drawing,
Grammar, Composition, Algebra,
oBtany.
November 17th, P. M. Subjects:
Mental Arithmetic, History, Physiol
ogy, Civics, Agriculture, Theory,
Bookkeeping, Geometry, Physics.
OPAL RUSSELL,
48-3t. County Supt.
Famous
Collins
Saddle
Beit saddle
made. Have
tood tbe teat
for 80 years.
Write for tree
catalogue.
Alfred Cornish & Comp'y
Successors to Collins A Morrison.
1 21 0 Farnam St., Omaha, Tfeb.
Put on the Bevo Glasses when you set the
table for the bite you've prepared for the guests of
the evening. As a suggestion for a dainty lunch:
Cream cheese and chopped olive sandwiches (on
brown bread). Dill pickles, Shrimp salad, Ice cold
Bevo.
Itself a nutritive drink, Bevo makes an appetizing
and delightful addition to anjr meal hot or cold,
light or heavy.
Bevo the all-year-'round soft drink.
Sold in botttea only and bottld eicua.Wy by
ANHEUSER-BUSCH ST. LOUIS
2B
1
IMPORTANT Ql'KKTlONS FOR
NEBRASKA FARMERS
Qmaha, Nov. 7. The grading of j
wheat, government food control, the
revenue law as affecting the grain !
business, and commission charges are
I the big subjects to be discussed at
the annual meeting of the Nebraska I
Farmers' Co-Operative Grain & Live '
! Stock State Association in Omaha,
November is, 14 and 15.
Among the speakers will be Henry
J. Waters, president of the Kansas
State Agricultural College; Charles
T. Neal, In charge of wheat buying
for the Omaha district; and J. E.
Wallace, government supervisor of
grading for the Omaha district.
About 600 stockholders of farm-1
ers co-operative institutions and
managers will attend the meeting In
the Hotel Rome, according to J. W.
Shorthill, York, secretary of the or
ganization. "This is our most inter
esting meeting, and every stock
holder and manager is urged to at
tend." says Mr. Shorthill.
2gGer" TLESco wWAT mlcalv d-che
NEBRASKA MAN
SENT TO FRANCS
North Platte. Nebraska. L. C.
St urges has been selected by officials
at Washington to take a position in
the postofflce department in France,
being one of tbe twenty-four who
will go from the United States. Mr.
St urges has been assistant postmas
ter here for twenty years and will
sever his connection with the local
office on November 12.
Scratch pads of all kinds. The
Herald carries them in stock. Phone
140.
For Good Results
Consign Your Live Stock to
Cox-Jones-Van Alstine
Company
South Omaha,
Nebraska
A firm who handle a large percent of Sandhills shipments and are per
sonally interested in the Sandhill country, now operating a large ranch north
of Lakeside, Nebraska.
Through years of experience in handling range cattle, more especially
those shipped from the Sandhills, they are in a position to get the high dollar,
and fully understand how to get them over the scales properly filled. Success
ful handling has attracted the attention of the Western cattlemen, and today
Oox-Jones-VanAlstine Company rank among the best commission firms at the
South Omaha yards.
In addition to being a live commission firm, they handle stock cattle in
large numbers, and by doing business with this firm you not only get full mar
ket value for your shipments but are given an opportunity to get your stock
cattle at reasonable prices.
Do business with a firm who are in a position to give BIST RESULTS
Correspondence solicited.