Instead of bread stuffing, potato stuffing prepared as follows may be used in Stuffed Meat Roast.
Tomatoes may be added to the meat mixture (see Beef Loaf).
POTATO STUFFING [Footnote 55: From United States Food Administration
Bulletin.]
2 cupfuls dry mashed potatoes 1 egg (beaten) 1 small onion, grated 1 tablespoonful fat 1 stalk celery finely minced or 1/2 teaspoonful celery salt 1 teaspoonful salt Pepper
Mix the ingredients and use in place of ordinary bread stuffing.
EXPERIMENT 53: COMPARISON OF STARCH AND DEXTRIN FOR THICKENING.—When flour is browned what substance is formed from some of the starch (see Experiment 26, above)?
Make a White Sauce, using 1 teaspoonful of fat, 1/2 tablespoonful of flour, and 1/4 cupful of water. Make a Brown Sauce with the same ingredients, browning the fat and flour. Compare the Brown and White Sauce as to thickness. Which has the greater thickening property,—starch or dextrin? Estimate the quantity of flour to use for Brown Sauce in order to make it equal in thickness to a White Sauce made by using 1, 2, and 3 tablespoonfuls of flour to 1 cupful of liquid.
NOTE.—If a suitable fat has been used, the Brown Sauce may be seasoned and used with the Stuffed Meat Roast.
BROWN SAUCE
1 1/2 tablespoonfuls fat 2 tablespoonfuls flour 1/2 teaspoonful salt Pepper 1 cupful meat stock or hot water 1 teaspoonful scraped onion