10—Lancaster Farming, Saturday, September 2,1967
For the
Farm Wife
By Mrs. Richard C. Spence, Food Editor
Cook potatoes with their skins on and you
can save time and vitamins too. Just scrub the
skins well and cook as usual.
For improved flavor, cook, peel and slice
potatoes for escalloped dishes and fresh po
tato salad.
If your family likes crisp skins on baked
potatoes, prick the potatoes with a fork and
bake in a moderate oven after the usual scrub
bing.
For soft skins on baked potatoes, rub with
fat or wrap in foil before baking. Serve topped
with sour cream and diced onion, shredded
sharp Cheddar cheese or Parmesan cheese;
sprinkle with crisp bacon and minced parsley,
SPENCE diced green pepper and onion, or serve topped
with creamed chicken, turkey, available in many different
seafood or hardcooked eggs, forms. Consumers can choose
If you are planning an oven from frozen french fries, whole
meal and the potatoes need potatoes, stuffed bakers or cas
more baking time than the ser ole dishes. Canned whole
meat par-boil the potatoes and sliced potatoes have been
four minutes. This will not on store shelves for sevei al
only shorten their baking time, years, but instant deh' drated
it will also keep them from flakes or granules and the pack
diymg out excessively. aged potato bakers ana cas
seroles such as potatoes au
POTATOES gratin are newei on the raar
— RAW OR PROCESSED? ket.
Potatoes are still an impor- Competition from canned,
tant staple food in this coun- frozen and instant process po
try, but fewer homemakers tatoes isn’t the only reason
are peeling them. Whole, raw raw potatoes may someday dis
potatoes might be only a pleas- appear Raw potatoes are bulky
ant memory a few years from and storing them until they
now can be moved to market means
Prepared potatoes are now special storage in a carefully
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t Ph. 392-4963 or 392-0374
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POTATOES
controlled environment. None* referred to as "sweet pota*
theless, at present, raw pota- toes."
toes are still less expensive Serve sweet potatoes often
than the various convenience for a smart way to make food
forms. money go further. They arc
According to studies made,
home prepared potatoes cost
much less; with the greatest
saving in home-made scallop
ed, boiled, patties and hashed
brown potatoes when compar
ed to their dehydrated, can
ned, frozen and dehydrated
forma respectively. In fact,
these processed products were
twice as expensive as the home
prepared form.
Of course, for the woman
working away from home, the
time saved can be substantial
if she uses already prepared
potatoes. The time saved may
justify the extra cost.
Some loss in food value does
occur during processing; how
much depends on the process
ing method. However, proc
essed potatoes still serve as a
good general vegetable supply
ing average amounts of several
essential nutrients. In fact, if
home prepared potatoes are
improperly handled or cooked,
processed potatoes may actual
ly provide more food value.
> *■!
SWEET POTATOES
Sweet potatoes are economi
cal to serve often when they
are in peak season. Sweet po
tatos are one of the most all
around-nutritious foods of the
world. One medium, boiled,
useled sweet potato provides
raoie than twice the recom
mended daily allowance of vi
tamin A for an adult. It con
tains 36 percent of the vita
min C, a tenth of the iron, a
tenth of the thiamine and pro
vides other vitamins and min
erals. Sweet potatoes supply
141 calories of food energy per
one-half cup serving.
The soft-fleshed, orange-col
ored roots are called “yams ”
The firmer, lighter “yellow
jersey” varieties are usually
» 1
available all year. There are
considerable supplies through
April, tapering off in May to
ward the lowest supply in June
and July. The new crop begins
to come to market in volume
in August.
Good sweet potatoes are
smooth and well-shaped, with
unbroken skin. They are firm
and bright in appearance, with
color and shape typical of the
variety.
Sweet potatoes are frequent
ly baked in a moderate oven
and eaten mashed with butter.
For variety, add broken walnut
meats to candied yams. Or
ange-glazed sweet potatoes are
a new treat, too, prepared sim
ilar to candied yams.
Another new flavor is to al
ternate layers of mashed, cook
ed sweet potato with drained,
crushed pineapple in a deep
casserole dish. Top with brown
sugar, melted butter and coco
nut topping. Bake in a mod
erate oven one-half hour.
*j*
“SOMETHING DIFFERENT”
YAM CASSEROLE
1 2%-lb. can sweet potatoes
2 large grapefruit
3 tablespoons brown sugar
2 tablespoons melted butter
or margarine
1 egg, slightly beaten
% teaspoon salt
Vs teaspoon ground allspice
Drain sweet potatoes. Place
in mixing bowl and beat until
smooth. Grate peel of one
grapefruit to yield 2 teaspoons.
Peel and section fruit over
bowl reserving 2 tablespoons of
Haymor Alfalfa |
Vernal Alfalfa ,]
Seven other high yielding Alfolfos |
Seed Wheat |
Seed Barley 1
REIST SEED COMPANY i
Mt. Joy 653-4121 j
n Since 1925 j
j
Juice. Add peel, Juice, 2 (table
spoons brown sugar, melted
butter, egg, salt and allspice
to sweet potatoes. Beat until
thoroughly' blended. Place in
shallow baking dish. Top with
rows of grapefruit sections.
Sprinkle remaining sugar over
top. Bake at 350 degrees for
30 minutes. Makes 6 to 8 serv
ings.
CRUNCHY POTAIO PUFFS
% cup milk
1 egg
2 cups mashed potatoes
Va cup finely chopped green
onions
IVz teaspoons salt
Dash cayenne
Vz cup corn flake crumbs
Vz cup grated Parmesan
cheese
3 tablespoons butter or mar
garine, melted
Combine milk and egg; add
potatoes, onions, salt and cay
enne. Mix well! Place potato
mixture by spoonfuls in but
tered Vk quart baking dish,
making 6 puffs. Combine corn
flake crumbs, cheese and .but
ter; sprinkle over puffs. Bake
in moderately hot oven (400
degrees) about 20 minutes.
Makes 6 servings.
HAM AND POTATO
CHOWDER
y 4 cup (y 2 stick) butter, melt
ed
1 medium onion, minced
% cup diced, baked or boiled
ham
Vz cup chopped celery
iy 2 cups finely diced raw po
tatoes
IV2 teaspoons salt
y 4 teaspoon pepper
(Continued on Page 11)