... NOT POTATO JONES! The doctor says he's got them diggin' pains through eating a seed potato. FROM THE DRAWING BY EDMUND BLAMPIED. F ...

... MR. SPUD POTATO'S NAUGHTY STORY IS A BIT TOO THICK! DRAWN BY G. E. STUDDY. ...

... SPRY COOKING BHHBHl TAKES THE CREDIT if AND THIS IS LAURA'S RECIPE \i FOR MORE DIGESTIBLE FRIED POTATOES jj FRIED POTATOES. Peel the potatoes, cut yV into slices J inch thick and then into finger- length strips. Soak in cold water for i hour, Yi and ...

... be served in its leaf state. THE dish for anzemia and acidity is a large and solitary potato salad. Like this To every four ounces of diced cold potatoes (new potatoes that have been steamed) add an ounce of finely chopped parsley, and an ounce of onion ...

... e-- a reasonable discipline. It is obvi ous that the dietitian who decrees suddenly: Never eat potatoes, then, a few years later: Eat nothing but potatoes, is moved by mysterious motives. It is also obvious that if you are inclined to be fat, certain ...

... Two Elder Statesmen Caricatured by W 1 a d i m i r B i e 1 k i 11 e David Lloyd George Below: Stanley Baldwin I5ROCCOLI and potatoes! No English man becomes a complete and mellow public character until he proves that at heart he 's a countryman. Only when ...

... existing body poisons and is quickly eliminated. Potato rinds yield the finest rough- age, and all nourishment in potatoes, apart from starch, lies just under the skin. Prepare as follows Bake eight large potatoes in an oven for 2i hours. Leave to cool. Strip ...

... them over the cutlets. Serve the cutlets around the dish, with purde of potatoes in the middle. Pur£e of Potatoes. The best way is as follows boil in their skins some floury potatoes. When cooked, peel them, mash them, put them back in the saucepan with ...

... Roil in their skins some potatoes, peel them, and let them get cold. Cut them in thin slices and toss these in butter at the foaming stage till they are pleasantly browned. Drain, salt and serve at once. (The white floury potato is no good for this, as ...

... one fillet for each person. Salade Surprise Take some large potatoes of the floury kind, choosing them of even size and shape and allowing one potato for two people. Wash and dry the potatoes well and bake them in their skins until quite cooked. Cut them ...

... put the lid on and cook them slowly, shaking occasionally. The butter is absorbed by the potatoes and at the end of about twenty minutes you have delicious potatoes, golden all over, quite crisp outside and soft inside. Salt them when they are ready and ...

... all sorts of combinations, and garnish it with potatoes and button onions with potatoes and pieces of globe artichokes with potatoes, slices of mushrooms, and little cubes of streaky bacon with potatoes, sweet peppers and tomatoes. In all cases, the chicken ...