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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Bluefield Daily Telegraph
Location
Bluefield, West Virginia, United States of America
Date
Jun 02, 1918
Page
5
The readable fragments urge saving wheat and potatoes to help win the war, but the passage is heavily garbled with unreadable OCR characters and repeated nonsensical sequences. No clear dates, names, or organizations are extractable.
A historical recipe passage describes making potato puffs by mixing mashed potatoes with fat milk salt pepper and beaten egg whites then baking until puffed and brown. It also outlines stuffed potatoes using baked shells filled with seasoned potato pulp and optional beaten egg whites or grated cheese variations.
Potatoes are simmered with onion in salted water for five minutes then pimentos are added and cooked seven minutes. Mix with white sauce cheese and salt, pour over in an oiled dish and bake until potatoes are soft.
A recipe fragment lists 2 cups mashed potato 1 teaspoon salt 1 cup grated cheese 1 to 2 cups milk and 1 egg. Milk is added to potato and beaten until blended then egg and salt are folded in before baking in greased tins or ramekins in a slow oven.
A message from the United States Food Administration urges Merchants of West Virginia to boost potato consumption through June 30 to prevent waste of a 30 million bushel surplus. It links potato use to saving wheat for troops and allies, stressing wartime food conservation. Herbert Hoover urges active promotion of the campaign nationwide.
The recipe describes making fish with mashed potatoes and a sauce of fat flour and broth then browning in an oven. It also outlines scalloped potatoes baked in layers with milk and butter, including variations for cooked and raw potatoes and baking times from 26 minutes to 60 minutes.
Sliced or steamed potatoes may be sliced diced or left whole if small and served with white sauce as described.
Creamed potatoes placed in a buttered dish, topped with buttered crumbs, then baked in a moderate oven until the top browns. About 25 minutes to finish.
Select uniform potatoes and scrub with a vegetable brush. Drop into boiling salted water and cook with the kettle cover ajar until tender, about 26 to 30 minutes. Drain, slip skins, and keep warm if not served immediately. Overcooking or standing in water makes soggy potatoes.
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