Lethbridge Herald (Newspaper) - September 7, 1918, Lethbridge, Alberta
PACK FOURTEEN' niE LETHBRIDOR DAILY iHKRALD SATURDAY. SEPTEMBER 7, 1018 PAYING POTATO PROPOSITION ? > ? > ? ? ? ? ? ? ? ? ? ? > > ? > BREAD ? ? potatoes > 2 tablo- ? POTATOES IN 2',i cups flour. 1% i-ups mnsliod paokeii aollfi. IViteilapomis salt. M yenst cnks in spoons water. Poiatoes being put througli the ricer prior to teing mixed with flour for w �"A paii'iot potato l?.y tubbing, tub- "'Keep me wrapped in my Dice khalil bing, ' \ jacket, jacket! Ant! as in the water be lay. ho llay, � The best ot me's lost -with the skin, To the cook who the mud olt was, the skin. scrubbing, scrubbing. ! Dish me up when the heat starts to These bright, useful words he didl crack it, prack it, say: I And eat me from outside to in.' ALBERTA LADIES' COLLEGE (Formerly of Red Deer) UNIVERSITY CAMPUS, EDMONTON A High Class Residential School for Girls and Young Women Only. Course of Stud v. ACADB^tIC-Public and High School Work. MUSIC-PianOi. VioKu. A'ocal. COMMERClAl/-Shorthand. Typewriting, Bookeeping. FIXE ART PHYSICAL DRILL Students of all school ages are admitted. FALL TERM OPENS TUESPAY, SEPTEMBER 10th, 1918. For Calendar write the Registrar, Dept. P. REV. N. D. KEITH, M.A., B.D^ President ar bread. "And since to the polls you arc going, going. We hope that great things will en sue, ensue But it's up to you now to be showing, showing. What women with llaters can do." i,. IMPROVED METHODS i,-�rt> adoptcil by us as sbon as their raliie is firmly established. In the performance of our duties as I Undertakers and licensed Embalmers �} All 'modtiBrn aids approved by science or good taste are in use, .and we have,no hesitation in claiming that we can give the best -.qorvice at the-moft reasonable cost. - , oldest ESTABLISHED FIRfU IN SObTHCRN ALSEBTA. T ~ ' WE MANUFACTURE caskets' !334 SIXTH STREET S. T. S. Fetterly PHONE 561 After all, politics begin with potatoes, and it wouldn't get very far without them. So the lady who has a true appreciation ct the potato is also likely to be the best informed on the subject of votes! What do you know about poiatoes? What do you think about them? But chiefly-what are you going to do about them? Cook them and eat fhem and bake them in bread. That is �whai we have to do-with variations, and exaggerations. It is a lively proposition, and shure an' we don't want that honor-ible gintleman. Jlr. Jlike Murphy, to languish fer want av a littie kindly attention. He has lain in the country's cellars too long, neglected and somewhat despised, because he is one ^of the good things we have with us. Yesterday, to-day an4 to-morrow. That is why we. don't appreciate him more-why he seems a little banal in 3 world of celery, asparagus and tomatoes. But when all is said and done, he is worth about as much to us as ali the other vegetables put together. A Chance for Housewives. Talk about war-time work for women! Here is something waiting for) jlhem right al their own front door- or rathej:. .down the cellar steps. It developed on their own land. They labored to produce it. Now it is their right to get the full benefit of it. And as for the war gardeners! Which of them did not elect to have at least one small comer given over to potatoes? Which ot them does not anti- UNSERVE HAVEYOURaOTHE omrauNED i The Empire needs every bifof wool we can day hands on. The boys at the front require^ imillions upon millions of yards for their cloth-zing. Every suit you have cleaned saves buying a new One and consequently conserves wool. * We will help you to economize. Our ad-, vanced dry cleaning methods will make your 'ilast year's wardrobe serviceable for another ^season's wear, and at the same time make it v'unnecessary for you to draw from the nation's 'wool supply or to pay the terrific prices de-' 'Jmanded for new clothes. We aire at the service of every member of Ithe family-and waiting for your call to prove |our ability to save money for you. lOiir City Dyeing and ?lioiie444 418 Fiftb^ St. S. Add .veast to hike-warm potatoes. Add salt and U cup flour. Mi.t and allow to rise imtil very light. Add remainder of flour and knead well. Have the dough very stiff. CJover and allow to rise until double in bulk. Shape into a loat.Allow to rise >inlil more than double in bulk and bake. CA.VADA FOOD BOARD; POTATO BUTTER. Peel potAtoes and boii until they fall to pieces and become floury. T^en rub fourteen ounces ot potaotes through a due sieve into a warmed basin. Add two ounces of butter and one teaspoonful of salt. Stir until smooth and then mould into rolls and k^cp in a cool place. f BRITISH MINISTRY OP FOOD cipate a nice little stock to tide him over the winter month.s? Who is .going to sign up as a potato bread-maker? How-many farm women are going to vouhteer for this kind of home service? If is up lo them more than to any other class ot women, for they have, the hoxne-grown product in abundance. Last year's potato crop was a big one, and prospects for this year are good. With tl\g greatly increased acreage under potatoes, it is expected that their household uses will be extended and that they will be the means of saving much wheat for export during the coming winter months. Potatoes in Bread. To eat potatoes to save broad is not enough. AVe must^ eat potatoes in bread. This does not .mean that we are to use potato flour, for comparatively little of it is as yet available in Canada. It does rnban, however, that after this we are tt> use our ordinary Irish cobblers or other varieties such as we have for dinner every day, iu making bread. The versatility of the potato ;is astonishing. Some thoughtful person has calculated that there are fully 300 ways oE^cooking potabes. They even manage to inject them Into chocolate cake and pie crust! Well, it is altogether likely that even the most Industrious farmer's wite will stop somewhere short ot 300, hut she might find; 30 or so and still keep at it. Oana^ians consume -on the average perhaps two and one-halt bushels ot potatoes "per capita per year, or about one-third ot a pound a day. In some European countries one pound per day per capita is consumed, and in some districts four pounds per day, or nearly 25 bjshels per' year. YTom this It.Vill iJ^^en that we are very laggardly- in our use of the potato. . The tuber enjoys thte unique distinction ot supplying nourishment to the human body and motive power to machinery as well. Cnder modern methods of distillation, a few acres.of potatoes could be made to yield enough alcohol to drive the ferm-tractors of an ordinary farm. So? that the farmer owes Mr. Mui'phy a touble debt-only he doesn't always realize it. A Travelled Gentleman. ^ Xo other plant in.the entire range of the vegetable kingdom has travelled as far or met with such universal favor" as this apple of the earth. To-da^' Xorth America produces .more than half a billion bushels of potatoes, vhile Europe produces approximately ! ten times as much aa^this continent. Britain has set the pace in the use; ; ot potatoes as a war-time substitut.G ' lin the baking of bre'ad.-The '.Ministry ' of "Food has proved that excellent . bread can be made by. the addition ot i 15, 20 and even ,J0 per cent, of pota- j � toes. Furthermore, it has been advo-'. eating the u.?e of potato butter as a i ' substitute for the dairy product. ' ! Canadian'bakpr.H are at present .ex-� ; periraeiiting with potatoes on an ex-: , tensive scale, and in Kova Scotia girls are being employed' in the bake-; shops expro.=,.-;ly to peeJ.aud preparepo-1 :tatoe.s 30'that they will ^)e ready for; i the men v.-hen tiiey come on for theif i night work. Thi.s is purely a war-time; innovation. The tradesmen who have ; tried it out declare that- their bread i is greatly improved in color, flavor iand keeping quality .as a result of the use they are making of potatoes in mixing it. The Canada Food Board is supplying the hotels with recipes, so that within a short space of time the � public is likely to become famUiar ; with potato broad. ' Conservative Must Learn. To many women this is no now pro-po.siiion. hut the ^reat majority who bake their own broad are conservative ! about venturing forth on..-a new and untried fiehl. .Many of the women in the Okaiiagan A'fi'.ley, British Colum-; bia. have been using a large propor-; tion of potatoe.s in' their bread tor Uome time past with excellent results. \ There are certain things to be remembered in its prepUration. The oven should not be as hot as for the baking of ordinary bread, and care i should be taken Miat it i3 cooked right i th.-ough. The sponge should be made overnight, generally ^speaking; but i t'le farmer's wifo, who is iisually up �with the lark, might Bet the sponge ; when she rise.s, use the left-over po-i taioea from tlir; iliuiier table that day, and have the bread ready for supper on the same night. Allowance must , always be made for the large natural � moisture content ot the tuber. 1 Doesn't ail this Bitggest'something i new to the Lady of tli^ Farm? Poepn't ! it suggest something'to Women's Institutes and other women's organizations? Doesn't it .suggest some bread-making "bees" in the rural districts, or some housetohoUse. work?' The swapping ot recipes? Individual experiments for the common good? The potatoes are right on the farm. It costs nothing to transport thein from collar tO; kitchen. Thoy spell Iho saving of ,wi|oat for shlpineht--dv^r-seas. Tho broad itself la' atio^iomitiftl,; inexpensive, palatable aniU pnti'lotlc.' Irrefutable ai'gumonts to the'modern housewife. nreu'tvUxBy.? - r... T I.. ^- I suaAR'SUBS.3:i|r:UTES � --^ How many of tlio Iftdfes in the city have broken (he jjiew'^'sugar.'.r.egiiila-fions? . Not only has"tho-ration ^een cut from seven pounds pop- per(ion.-.;a' month to one and one-hnlt.'^oundEi^per person each month, but a drastic order has gone into effect that no person shall use sugar in bread, cakes or biscuits. Though tho bakora must Comply ,*(ifictljr.rwiyirt.lio law'tha^^o ,forceilient;-;ot used, yThls n^w ruling will call for Bomo orlginalltx In ^he matter ;pt cookloe. Tha housewifo these days,Is probiifily offered gfoatSr opportunities for originality th.|n any other person. The following are. aome, of the substitutes ;tU!it; jnjvy!;bo>jj!^4�^^ iv-m ' '' � lhs,teaa'',.pl!;'