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About The Bend bulletin. (Bend, Or.) 1903-1931 | View Entire Issue (Feb. 21, 1918)
fAOH kigiit BRlt WULIiiaiy, BKWP, OltKGON, THURSDAY, FKimUAIlY at, mm I ' WAR EXCHANGE POTATODINNERDISHES Homo HupKttions for UtllUlnR n Food Tlmt In Now llotli Clionn and Plentiful. WhratlrM lr rc Monday anil Wtdnttday, MrMlru dr It TorixUjr. PftrklMA Ulr la flafnriUr. On mtlM and on whtl tnfl tth Ur. At ll llrata t aa much linear. whtat, mrat and fat aa pottlbl. Tito Bullotln still litis somo ot tho vcgotnblo seeds sent It for distribu tion by Congressman SInnott. If you want somo send In your nanio or call. You may know It already but It will bear repetition now when It is Im portant that orerybody oat liberally of tbo big potato crop; that potatoes aro an excellent food for your body; that they aro good fuel; that ono medium-sized potato gives you as much starch as two slices ot bread; that, llko othor vegetables, they gtvo you salts which you need to build and renew all tho parts of your body and keep it in order. Potatoes furnish starch which burns in your muscles to let you work, much as tho gasollno burns In an automobtlo cnglno to make tho car go. When you have potatoes for a meal you need less bread. Potatoes can savo wheat. An old king is said to have- tested each cook "before hiring him by ask ing him to boll n potato. Even tho best potato can bo spoiled by a poor cook. To boll them so that they will bo "fit for a king," drop tho unpeolod potatoes Into boiling salted water and cook 20 or 30 minutes. Drain tho wator off at onco. If they aro cooked too long or allowed to stand in tho water they get soggy. It you poel tho potatoes beforo cooking them you will wasto tlmo and potatoes both. You may throw away a sixth or oven a quarter ot tho good part of tho potato with tho skins. Also, if tbo potatoes aren't covered up by tho skins while cooking, some ot tho valuablo matorlal will soak out Into tho water. Even very small po tatoes can bo economically used, It they aro boiled in their skins. For ocst mashed potatoes: Peel the boiled potatoes, mash and beat until very light, adding salt, butter or oleomargarine and hot milk, a fyilf cup of milk to six potatoes. If din ner Is not ready to serve, pile lightly In a van and set In the oven to orown. Potatoes, left over or fresh, may bo combined with cheeso or nuts or meat or other material, often to make tho main dish of a meal. Potato Sausages. 1 cup mashed potatoes. 1 cup ground nuts, fish, or meat. 1 egg, well beaten. 1W teaspoons salt. teaspoon pepper. Salt pork, bacon, or other fat. Mix the mashed potatoes and sea soning with tho ground nuts, fish or meat. Add beaten egg. Form Into little cakes or sausages, roll In flour and placo in greased pan with a small piece of fat or salt pork on each sau sage. Dake with a fairly hot oven until brown. Scalloped Potatoes nml Clievsc. Arrange a layer of sliced raw or boiled potatoes In greasod baking dish and sprlnklo with grated cheeso and a llttlo flour. Repeat until dish is nearly full. Pour milk over tho whole, about one-halt cup to every three potatoes. Skim milk good. Bake in a moderato oven until done. The length of tlmo required depends upon whether the potatoos aro raw or boiled and wbethor tho baking dish used is doop or shallow. Boiled po tatoes baked in a shallow dish will take only 20 minutes. Haw potatoes In a deep dish may tako as much as li hours. Potato Puffs. 1 cup hot mashed potatoes, well seasoned. 1 egg. Vi teaspoon salt and a dash of pap rika. M teaspoon parsley, chopped fine. Beat yolk Into tho mashed potatoes and add seasonings. Beat tho whlto of egg very stiff and fold into the potatoos. Drop by spoonfuls on a greased pan and bako until a goldon brown. Shepherd's Pic. Oreaso a baking dish; cover tho bottom with mashed potatoes. Add minced meat or fish seasoned well and mixed with tho thickened meat Btoclc or with white sauce. Pile tho mashed potatoes lightly over tho top to cover. Bako In oven 20 to 30 min utes until a dellcato brown on top. Savo a Llttlo Sugur Today. Use Sweet Fruits: Sugar consump tion In many households can bo eas ily lowered not only by giving prof- oronco to dishes which contain little sugar or with which sugar Is not us ually served, but also by tho uso of sweet fruits. For Instance, fresh fruits or baked apples may serve in stead of sweet puddings, or a salad in placo of dessert. Sweet dried fruits, such as dates, raisins or figs, sorved with breakfast coreais will reduco tho jugar needs. "Aro you eating your sharo ot tho country's bumper potato crop?" nnks tho United States Department ot Ag riculture In a rocont statement. "Now that tho tubors aro onco moro plenti ful and cheap they mny well bo given a prominent placo on tho dinner ta bic," continues tho statement. To dopartmont makes tho follow ing suggestions In regard to tho use ot potatoes at dinner: Potatoes nt Dinner. Potatoes may bo freely used at dinner, tko variety which wo all llko being secured by varying tho ways In which tho potntocs aro sorved. Then. too, ono should not overlook tho tact that, stneo both ot thorn are foods which aro vory palatable sources of starch, by eating moro potatoes ono can diminish tho bread eaten and thus help to savo wheat, which is such nn important matter at tho pres ent time. Many think that potatoes aro nt their best when prepared In tho sim plest wnys that is, baked or boiled but oven so somo variety Is pos sible, for they may bo baked In their Jackots, or with tho skins rubbed or scraped off, or pared and baked in tho pan with meat, tho Juice they nb sorb Improving thoir flavor. Tho skins may bo easily rubbed off now potatoes, and almost as easily from old potatoes, provided they nro first dropped for 10 minutes In boiling water. Potatoes may be boiled or steamed In tho Jackets, pooled entirely, or with only a ring peeled around tho center. Tho boiled potntocs may bo served as thoy nro, or mashed, or riccd. Such slmplo changes as theso help to glvo variety. Minted Potntocs. Boiled potatoes are at their best when mealy, so, after boiling, tho wator should bo poured off. a llttlo salt sprinkled over tho potatoes, and tho kettlo not qulto covered, and placed on tho back of tho stove, so that thoy may "dry out." If you wish a novelty, In boiling now potatoes add a fow mint leaves to tho water In which they aro cooked. In baking potatoes ono should always remember that, to bo at their best, they should bo served as soon as they aro done. It ono can not servo them at once, tho skin on one sldo should bo slashed In order to allow tho steam to cscauc. and tho potatoes kept hot. Fried potatoes aro also favorites and tho ways In which they can bo either fried fn deep fat or pan fried nro numerous and aro well known. Fried potatoes seasoned with onion nro a common dlnnor dish, and ono should remember that green peppers can bo used with tho onions or In placo ot them. Pottitm-N With Sauce or Chcc.ie. Potatoes baked with whlto sauco and cheese, scalloped potatoes, and similar dishes can bo used In placo of macaroni and spaghetti, and po tato dumplings can bo usad In nlace of wheat dumplings. Cooked In com bination with other foods, in a meat pie, for lnstanco, potatoes may be de pended upon as tho principal dinner dish. Thero are also a number of dishes, such ns potato pudding, which can bo used at dinner in placo of swoets mado of wheat flour. Tested Potato Recipes. Of tho may posslblo redoes, tho following are suggested as moro or less typical: Potato Soup 3 potatoes, medium slzo. 4 cups skim milk. 1 small onion. 4 tablespoons butter or othor fat. 2 tablespoons flour. 1 teaspoons salt. 'i teaspoon celery salt, or 1 stalk of celory cut in Inch pieces. lb teaspoon chopped naralcv. A little cayenne popper or paprika. Boll tho potatoes and when soft rub thorn through a slovo. Sllco the onion and scald this and tho celory with tho milk. Tako out tho onion and celory and add tho milk slowlv to tho potatoes. Molt 2 tablespoons butter or fat, into which mix tho dry ingredients, and stir Into tho boiling soup. Boll ono minute: strain, add tho remainder of tho butter, or fat. and sprlnklo with tho parsley whon ready to servo. Tho parsloy improves tho looks and adds a llttlo to tho flavor, but may bo omitted If this Is moro convenient. Stuffed Potatoes. A nico way to secure variety la tn cut a sllcofrom tho top of each baked potato and scrape out tho Intiliin. Mash, season with salt, nonner. chon. pod parsloy or chopped celory leaf, or onion Juico (If liked), and butter, or savory fat, and heat Jn a llttlo hot milk; add 2 woll beaten whites of oggs. Refill the skins, sprlnklo with grated choeBo or bread crumbs, and bako In a hot oven about C minutes. Creamed Potatoes. Thoro aro soveral different wnva in which creamed potatoes may bo -nm. pared. (1) Freshly boiled or i,i boiled potatoes may bo cut into small cubes nnd sorved boated In cream snuco. (2) Wash, paro, nnd cut po tntocs Into small cubes. Put Into frying pan with n tow slices of onion cut up vory flno, nnd parboil 10 mlu utos. Pour off water. Add onu ta blespoon butter, drippings, or othor fnt, seasoning ot salt and poppor. nnd milk onough to cover. Cook for 15 or 20 minutes or until tho potatoes nro woll dnno and tho snuco thick and creamy. It Is necessary to stir tho potatoes frequently to prevent sticking. Tho starch In tho 'potatoes thickens tho snuco. Crunmud pota toos nro particularly good to servo with fish or chicken. lliudicd llmmi Potntoos. Cut cold bollod potntocs Into small ploces (2 cupfuls), Benson with salt nnd pepper, cook throo minutes In ono-thtrd cup bacon drippings, stirr ing constantly. Let stand n fow sec onds to brown underneath; fold llko nn omelet, and sorvo on n hot plnttor. Meat and Potato Pio With Potato Crust. Iloll moot, cut Into smnll 'pieces. Mix with potntocs sopnrntoly boiled nnd cut up, and put Into n baking dish. Mnko n crust by mixing smooth ly mnshod potntocs to which a table spoonful of shortening has been add ed, with enough flour nnd water to mako thorn roll out easily. A pie mnilo of n pound of meat will require flvo or six boiled potatoes, n cupful of mnshod potatoes, and 8 or 10 tablespoonfuls of flour, and should bo baked about 20 minutes In n hot oven. Snlt, peppor, and other season ing, ns onion nnd carrot, may bo add ed to taste. A toaspoonful of bak ing powdor makes tho crust lighter. Potato PuddliiK. M pound mnshod potatoes (5 small potatoes). 4 tablespoonfuls buttor or good cooking fat. 2 eggs. M cup milk. U toaspoonful salt. M lemon (Juico and rind). 1 tnblespoontul sugar. H cup raisins or raisins nnd nut meats. Boll potatoes, mash, and add but ter, oggs, milk, lemon Juico. grated peel, nnd sugnr. Boat all tho ingrcd lonts togothor nnd bako In n but tered dish for three-quarters of an hour or longer. 1 onion, 3 upB tomatoes, 1 pound hnmburKor steak. Mnko n mush by stirring tho corn mcnl nnd 1 teaspoons salt Into bulling water. Cook 4G minutes, Urown onion In fat. mill barnburner and stir until rod color disappears. Adil salt, pepper, and tomato. A Hwoot poppor Is nn addition. Urease baking dish, put In layer ot corn moul mush, add seasoned meat, and cover with mush. Baku ouo-hnlf hour. Serves six. Corn Helps IJ Kml llio World. Tho moro corn wo uho tho moro food can bo sent nbrond, You unml not tiro of It, as thoro nro nt least r0 ways to uho com meal to mako good dishes for dlnnor. suiuior. luneh. or breakfast. Hero orn somo sugges tions. Hot broads: Ilostou brown broad, hooonkc. muffins, biscuits. griddle cakes, waffles. Desserts: Corn meal molassus enko, applo corn broad, dumplings, gingerbread, fruit gains. Hearty dishes: Com mcnl croquettes, corn mcnl fish balls, meat and corn meal dumplings, Italian po lentn tamnlcs. Tho recipes nro In Farmers' llul lotln GOG, "Corn Monl as a Food nnd Wnys of Using It," froo from tho De partment of Agriculture. 'J -l il A. .2. j- THE HOOSIER THE GREAT LABOR SAVER Corn iin Bread. Corn bread Is especially good mado with sour milk and soda; but sweet milk and baking powder aro satisfac tory. Eggs improvo tho flavor nnd add to tho food value, but may bo omlttod It too expensive Corn Bread 2 cups corn meal. 2 cups aweot milk (wnolo or sklra). 4 teaspoons baking powder. 1 tablespoon sugar. 2 tablespoons fat. 1 teaspoon salt. 1 egg (may bo omitted). No. 2. 2 cups corn meal. 2 cups sour milk. 1 teaspoon soda. 1 tablespoon salt. 1 ogg (may bo omitted). Mix dry Ingredients. Add milk. well beaten ogg, and melted fat. Iloat woll. Bako In shallow pan for about 30 minutes. An old Southern recipe Hero Is an old-fashlonod soft spoon broad that Southerners llko. With milk or sirup it makes a satisfying meal. Spoon Bread 2. cups water. 1 cup milk (wholo or skim). 1 cup corn meal. 1 tablespoon fat. 2 eggs. 2 teaspoons salt. Mix with water and corn meal and bring to tho boiling point and cook G minutes. Beat eggs woll and add With nttinp nmtnrlnlu . tl.n ...Ht. ...... u,..v. ......v.iM.a iu tltu 1J1USIJ. I Beat woll and bako in a well-groaned pan for 2G minutes In a hot oven. Sorvo from tho sarno dish with a spoon. Enough for six. Corn Meal and Milk Do you uso corn meal mush for a "breakfast food? It is both cheap and good. Cooked In skim milk instead of wator it is extra flno and tho food valuo of tho dish Is nearly doubled. Hero Is a delicious corn moal and milk dessort: Indian Pudding v 4 cups milk (wholo or skim). V cup corn meal. teaspoon salt. 1 teaspoon ginger, j cup molasses. Cook milk and moal In a double bailor 20 minutes, add molasses, salt, and glngor. Pour into buttered pud ding dish and oako two hours In a slow ovon, or uso your tireless cook er. Sorvo with milk. This makes a good and nourishing dessort. Serves six. Corn Meal and Moat Corn moal Is cgood combined with moats. Such a dish Is a moal In It self. Try this ono: Tamalo Plo 2 cups corn meal. C cups wator.' 1 tablespoon fat. EXPECT TO CARRY OUT TUMALO WORK SALEM. Or., Fob. 1C (Special.) Assistant Stnlo Engineer Percy Cuppor, secretary of tho Dcsort Lnnd Hoard, stated today that It Is ex pected work of carrying out somo of tho Ideas of tho consulting board on tho Tumnlo project will bo started as soon ns wator conditions permit. Ho stated n fow hundred dollars will probably bo expanded during tho coming summer flushing silt down Into tho reservoir for tho purpose of filling up somu of tho holes as much ns posslblo, In nccordanco with tho plan suggested by tho engineers In their roport, and nlso ho expressed tho ballot that somo sand traps will bo constructed for tho purposo of pro tecting tho steel flumes. It was found thnt somo of tho flumes woro scour ing badly and, tho construction of tho sand traps or settling basins will pro tect them to a considerable extent. tftrrJ4?Wvi)i i "I rrrm nfij iff t- XvKmI ! 1 mftmBi ii:iTp 111! I fl Blttr ' "ci. l--.i ml, .MsTnnrici ,. Hill $1.00 Down $1.00 A Week iM'GIFFERT LOADER GETS AWAY ON GRADE (From Friday's Dally.) Logging operations of tho Brooks Scanlon company will bo somowhnt impeded by tho accident which oc curred yesterday to tho company's McQIftort loader. Tho loador was stationed on a grndn nnd, being In sufficiently hold, got away and start ed down hill, finally leaving tho track. No ono Jas hurt. A crow is at work today replacing tho machlno on tho track. Never was there a Cabinetnever was there an invention that contained so many features of merit as The Hoosicr, and never was there a home that could boast of an ideal kitchen unless it possessed a Hoosier. THE HOOSIER KITCHEN CABINET Will last a life time, it is neat, substantial, con venient and very reasonable in price. If you do not know the Hoosicr, come in and ask us to show you this wonder Cabinet. EASY TERMS Bend Furniture Co. Your Credit is Good J II. W. KERBOW WINS IN REPLEVIN SUIT (From Saturday's Dally.) As tho result of a confused horso trndo, suit was brought In tho Justice court by A. C Harbor against Henry W. Korbow rognrdlng tho possession of an animal valued nt tlG, Tho do- ondnut, who was represented by At torney II. If. Do Armond, won tho case. Korbow clalmod that ho had procurod tho horso In Yakima coun ty, Washington, whllo Harbor main tained that bocauso It was marked with his brand, It was ono of his. Bend last Saturday. Mrs. J. M. Shearer nnd daughter, Ruth, vlsllml from ttntnnlnv until Monday with Mrs. Shearer's parents, Mr. and Mrs. Charles Oerwullor, near Hand. E. R. AcfWi rnturnnil hnmn frim lila OcllOCO much on Thtlrmlnv In rntiinlfi during tho stormy weather. Mr. nnd Mrs. Allon Wlllcoxon were In Rend Saturday afternoon. Mr. nml Mrs. A, W. Hnyn visited Mr. and Mrs. F. Hnyn, In Deschutes, Saturdny evening. Tho Prlnovlllo Red Cross Auxil iary met nt tho community hall on Wednesday and Friday of last week. Mr. and Mrs. Win Wilson, Mr. nnd Mrs. J. F. Rlro. Mm. I. W Vmf li,.r. on, Mrs Mary Hchlelo and ('. L. War- ron niioniicii uiu K. p ball In Red mond Frldny evening. Tho directors of tho Improvement league held n meeting at tho commun ity hall Saturday nvmilnv Hit. wwl growers' mooting being hold tho iauio uvuning. Mrs. Jlllnr. llnril. who lma tuum visiting her brother, John DrlscolL (or tho past 10 days, loft Monday morning for her homo In Montana. Carl Llnqulst Is building nn addi tion onto his house and making other Interior Improvement. Mr. and Mrs. U'nllnm Htnlili ,n,tn- a trip to their Ochnco ranch Monday. .Mr. ami .Mrs. Allen Wlllcoxon on tortnlnod Mr, and Mrs. A W. Ilnyn and J. A. Rlggs ut dinner Sunday ov milng. O. C. Truesdalo was In Prlnovlllo Monday. K. O. Roe was In this section buy ing bent cattle Frldny. FOWELL BUTTE (From pajfo 7) ing ontortnlnod about 20 of tliolr menus wnn a dancing party. mh jcssio Hartley und O. F. Hobbs attended tho hard times danco at Alfalfa Saturday ovonlng. Mrs. K. N, Hall leads In tho 'poultry business In this section, having GO small chicks hatched by February 18, uii uoiiig uicoiy. Mr. and Mrs. Frnnk McCaffory, Fred McCaffory and Mis Murlo Aus ton, from Prlnovlllo, woro visiting friends In this sootlon on Monday of last week. J. A. Rlggs visited relatives In Bond on Friday. Miss Josslo V. Hartley was a dlnnor guost nt tho J. M. Shoaror homo Fri day ovonlng. Tom Cronln spent Frldny and Sat urday In Bond. Mr. nnd Mrs. John Drlscoll nml sis ter, Mrs. Huril, nlso Mrs. F. W. Mc Cnffory. from Prlnovlllo, wero In THE PORTLAND HOTEL PORTLAND, OREGON The Rose City's world-famcd hotel, occu pying nn entire block. All Outside rooms. Superior dining nnd grill ser vice. An atmosphere of refinement, 1 with n service of courtsey. r-i European Plan; $l.50 and Up RICHARD VV. GUILDS, Manager HUFFSCHM1DT-DUGAN IRON WORKS Manufacturer, of Iron, Dronxc and Scmt-Stcel Caitintft for Power Transmission Machinery; Wood Pipe Fitting, Grate Bars, Agricultural, Mininrf anJ Saw Mill Machinery, Ornament al anJ Structural Iron. WB ARE PREPARED TO RUSH YOUR ORDERS ON REPLACEMENTS FOR BROK EN CASTINGS ON ALL KINDS OF FARM MA. GHINERY. fiRNn nnnnnM .., W1M.WV1X, BRICK vs. OTHER BUILDINGS BRICK BUILDINGS IN BEND VALUE ABOUT $500,000 FIRE LOSS IN FIVE YEARS NONE OTHER BUILDINOS VALUE ABOUT $2,000,000 FIRE LOSS IN FIVE YEARS OVER $100,000 Build With BRICK! BEND BRICK & CUMBER CO. 1 A a I 5 1 I V sA. "MWrirW!jijHifciyjE(f fww t