Foods That Will Win the War and How to Cook Them

by C. Houston & Alberta Goudiss

The Use of Potato

POTATO BISCUIT

1 cup mashed lightly packed potato
2 tablespoons fat
1 cup whole wheat flour
1 teaspoons baking powder
1 teaspoon salt
About ½ cup milk or water in which potatoes were cooked Add melted fat to mashed potato. Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out ½ inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes. (If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)

POTATO BREAD

1½ cups tightly packed mashed potato
2½ cups wheat flour
1 tablespoon warm water
½ yeast cake
½ teaspoon salt
Make dough as usual. Let rise in warm place for 15 minutes. Mould into loaf, put in pan, let rise until double in bulk in warm place. Bake for 45 minutes in hot oven.

POTATO YEAST BREAD

½ cup milk and water or water
2 tablespoons corn syrup
4 tablespoons fat
1½ teaspoons salt
4 cups boiled potatoes
8 cups flour
½ cake compressed yeast
¼ cup warm water
Dissolve yeast in the warm water. Add other ingredients and make same as any bread.

POTATO PARKER HOUSE ROLLS

½ cake yeast
1 cup milk (scalded)
1 teaspoon fat
3 tablespoons corn syrup (or 1 tablespoon sugar)
3½ cups flour
2 cups potato (mashed and hot)
1 teaspoon salt
1 egg
Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.