USES FOR POTATOES

Press, Volume CVII, Issue 31384, 1 June 1967, Page 2

USES FOR POTATOES

The potato was regarded as a mother goddess by the Inca people over 2000 years ago. In Europe, in the late sixteenth century, it was thought to be the prime cause of fevers and wickedness. Now, potatoes are considered a valuable food in the daily diet.

Potatoes contribute significant amounts of vitamins B and C to the diet, as well as carbohydrate for energy, and some protein. They are not fattening as is commonly believed. A medium-sized potato contains approximately 100 calories, which is about the same as a half-cup of rice, a generous slice of bread or a tablespoon of butter. It is the additional butter, gravy and sauces that boost calorie value.

Besides being nutritious, potatoes satisfy hearty appetites easily. They are mild in flavour, so they can be served often, as an accompaniment to the main course, or as an ingredient in soups and the basis of substantial casseroles. Here are three suggestions to add variety to meals. SCALLOPED POTATOES For three or four servings use:— lib potatoes 1 teaspoon salt 1 tablespoon flour 1 small onion Slice potatoes and onions thinly and place in layers in a greased two-pint casserole. Sprinkle layers with salt, flour, and a little pepper. Finish with potatoes on top. Dot with butter or bacon fat, and just cover with milk; this is usually one cup to a pound of potatoes. Bake at 35Q400deg. F. (Reg. 4-6) for one hour, or until potatoes are tender. The casserole may be covered during the first 30 or 40 minutes of cooking, or just until the milk boils. Then uncover to prevent milk running out, and to brown the top. Vary by adding minced, chopped bacon, fish, grated cheese, or sliced, hard-cooked eggs to the layers. Serve with sausages, baked or grilled chops or roast pork. This is a convenient way to cook potatoes for entertaining, or for a buffet meal.