POTATO FLOUR

is obtained by grinding the tubers to a pulp, as described in the article on STARCH, and removing the fibre by water-washings. The dried product consists chiefly of starch, but also contains some protein. Large quantities are consumed in Europe--in the form of bread, in the preparation of soups, etc. It is also employed to some extent in this country by sausage makers, bakers, confectioners and cooks and for various commercial purposes.