B—Lancaster Farming, Friday, Feb. 14, 1958 For the Farm Wife and Family Potatoes Are Low in Calories, High in Food Value; A Good Buy Here’s a calorie comparison that may surprise you. A medium sized potato boiled, pressure cooked, or baked provides only about 100 calories, approximately the same as a large apple or orange, or half of a large grape fruit. It’s the added fat or gravy that can greatly increase the calories m the potatoes served. Of course, fried potatoes may be two to four times as high in cal ories as the same weight of boil ed baked, or pressure-cooked po tatoes. It’s woith remembering too, that potatoes offer more than calories. In fact, potatoes give a high return in food value for the money spent on them. One medium-sized potato can furnish as much as one-fifth of the vita min C recommended for the daily diet, and worth-while amounts of two important B-vitamins thia mine and niacin. That medium sized potato also offers worth while amounts of minerals iron, phosphorus and potassium. Of all the vegetables our food markets offer, the potato has long been and still is the most popular. Consumption of fresh potatoes in households averages about five to six potatoes per person per week, according to the latest USDA survey. HOT POTATO SALAD Some like it hot, some like it cold potato salad, that is But the hot is made differently from the familiar cold salad and may be a new and appetizing way to serve potatoes in cold weather. Here’s a recipe that offers five or six servings of % cup each. BARGAIN DAYS TODAY - TOMORROW LOADS OF SPECIALS IVEVERJB WARE I" KEVERJE, J V WARJE. COPPER CLAD STAINLESS STEEL 2-QUART SAUCE PAN Regular $7 50 value — s s— ONLY You save $7.52 You Save $2.52 Other wonderful REVERE WARE vaiije^ t' Covered Skillet $7 75 r ' , ( 10 Covered Sk.llet 10 75 6Qt Dutch Oven $l3 95 2Qt Whistler $3.95 Come in and see out- complete selection of REVERE WARE GROFF’S HARDWARE S. Railroad Avc. Closed Friday Eve. Open Sat. ’till 9 P, M. 0 (ffi) o HOT POTATO SALAD 3 cups diced raw potatoes - 4 slices bacon V 4 cup finely chopped onion 1 tablespoon flour 1 teaspoon powdered dry mus tard 1 teaspoon salt 1 tablespoon sugar % cup water 1 egg, beaten 14 cup vinegar Cook potatoes in a small amount of boiling salted water until tender. Dram. Cook bacon in fry pan until crisp. Remove from pan and chop. Using two tablespoons of the bacon fat, cook onions until golden brown. Blend flour, mustard, salt and sugar into the fat. Stir in the water and boil for two minutes. Add about two tablespoons of the hot mixture to the beaten eggs, then stir this into the rest of the mixture. Add vinegar and reheat. Pour the hot dressing over the hot diced potatoes. Mix in the chopped bacon. Serve hot. 1 Try these cold potato salads POTATO CHEESE SALAD 2 cup diced cooked potatoes 2 hard-cooked eggs, coarsely chopped 1 teaspoon salt Vz cup celery, coarsely chopped 2 tablespoons chopped onion IVz cups diced cheese Vi cup mayonnaise J /4 cup sweet pickle juice Thin mayonnaise with pickle juice. Combine with remaining ingredients. Chill salad thorough ly to blend flavor. Serve on crisp 1 Vi-QUART DOUBLE BOILER Regular $lO 50 value ONLY S J9B NEW HOLLAND salad greens. If desired, garnish with sliced pickle. Four servings. POTATO SALAD-SALMON PLATE 3 cups potato salad * One-pound can chilled salmon Lettuce 2 tomatoes, sliced y 2 cucumber, sliced 4 lemon wedges Parsley Mold potato salad into four mounds. Place each on a lettuce' leaf in center of platter. Dram salmon and break into large chunks. Suround potato salad with salmon and with tomato and cucumber slices. Decorate with lemon wedges and parsley. Four servings. Soups made with potatoes are both nourishing and filling. Here are some recipes you might like to try these cold winter days. QUICK POTATO SOUP 2 cups thinly sliced raw pota toes l A cup finely chopped onion iv 4 cups boiling water IV 2 cups milk 1 tablespoon butter or mar garine Vi teas poon Worcestershire sauce 1 salt Pepper Add potatoes and onion to the boiling water. Cover, and cook for 15 to 20 minutes, or until pota toes are tender. Mash the pota toes slightly with a fork to thicken the soup a little if desir ed. Add milk, butter or mar garine, and seasonings. Heat. For a touch of color, garnish each serving with chopped par sley, grated cheese, croutons, dic ed crisp bacon, or finely cut wat ercress or chives. Four servings, one cup each. Variation. Cut two frankfurters into y4-mch slices and add them to the soup with the milk. POTATO-AND-FISH CHOWDER V 2 pound fillets of cod, had dock, or other white fish, cut in small pieces Jpl' ' iiii- 1 HOUR FREE PARKING TO PATRONS 0? IfieFULTON NHiOWI BANK HtveTicktt Sunyzdctßtiik fTifn RfeTsK rSli One Hour Free Park- ing for all ,of our cos- tomers at Tort's in the second block of East King or the new Hager Pigeonhole behind the Central Market. Serving You and Your Community. 1 chp diced raw potato % cup diced raw carrots 2 cups water 2 ounces salt pork, diced 14 cup chopped onion 114 tablespoons flour 1 cup milk 114 teaspoons salt 14 teas poon Worcestershire sauce Pepper „ Cook fish, potatoes, and carrots in the water for about 15 minu tes Do not dram. Cook the salt pork in a fry pan until crisp; re move from pan Add the onion to the fat and cook for a few minu tes. Blend in the flour and add the milk. Combine with the fish and vegetables and add season ings. Simmer for 10 minutes, stir ring frequently. Garnish with the salt pork crumbled very fine. Four serv ings, one cup each. HAM CHOWDER 14 cup finely chopped onion 1 tablespoon butter or mar garine 1 cup diced raw potato Vz , cup coarsely choped cooked smoked ham 1 teaspoon salt Ite a s poon Worcestershire sauce Few grains paprika Thyme J/ a teaspoon celery salt 20% OFF our already low prices Gas Stoves Room Heaters COME? IN EARLY FOR THE BEST SELECTION Some Specials and Demonstrators at very low prices WARD BOTTLE GAS nsitttiinutsuiitutinttxutttiititnutiituxttnuxttitiiutitiuttttauttittixt PENN SQUARE * mccovernave * MouN7v?L].e * east Petersburg * akrou member federal deposit insurance corporation 27TH ANNUAL FEB. SALE Automatic Clothes Washers Town Store, 25 S. State St., Ephrata Also Store and Plant on Route 222 Open Friday Evenings Si <s.. Ifr II FULTON SERVICE TO MAKE BANKING EASIER ~Yif'<htps 1 ‘ w ' v 2 cups hot milk 1 tablespoon flour 2 tablespoons water \ j cup cooked peas Cook onion in butter or mar garine until it is golden brown. Combine onon, potato, ham, sea sonings, and boiling water and cook Ip minutes. Add hot milk. Blend water with flour, stirring until smooth. Stir into the vege table-and-meat mixture. Cook gently until slightly thickened. Add peas, and heat. If desired, sprinkle with chop ped parsley. Four servngs, one cup each Here is a recipe for a one dish meal NEW ENGLAND BOILED DINNER 2 pounds corned beef 2 carrots 4 small whole potatoes 2 small turnips 4 small whole onions 1 small cabbage 3 small beets Wash beef in cold water to re move outside brine. Cover with cold water, bring slowly to a boil and cook about five minutes. Remove scum cover, and simmer about three Louis or until meat (Continued on page 9) ♦♦ Water Heaters Clothes Dryers ANOTHER YOUR ♦♦ ♦♦ ♦♦ H
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