fAOH kigiit
BRlt WULIiiaiy, BKWP, OltKGON, THURSDAY, FKimUAIlY at, mm
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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
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pying nn entire block. All Outside
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1 with n service of courtsey. r-i
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RICHARD VV. GUILDS, Manager
HUFFSCHM1DT-DUGAN IRON WORKS
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BRICK BUILDINGS IN BEND
VALUE ABOUT
$500,000
FIRE LOSS IN FIVE YEARS
NONE
OTHER BUILDINOS
VALUE ABOUT
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FIRE LOSS IN FIVE YEARS OVER
$100,000
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