"EAT MORE POTATOES TO SAVE BREAD"

Chronicle (Levin), 27 May 1946, Page 2

"EAT MORE POTATOES TO SAVE BREAD"

4 ; -7- k ^ .. WAYS AND MEANS «. (Contributed by the Sarah Anne Rhodes Fellowship in Home Science). Potato Scones (1) Season some mashed potatoes, add a little dripping 'and enoiigh flour to, make a dough. RoJLl tliinly and cook on a girdie. ' ' ' ' ■ (2) To i cup of mashed p'otatods add seaso'ning and suihcient liquid (egg,. milk or gravy) to bind. Divide into cakes, making a liole in each. Put'l teaspoonf'ui of ininced meat iu each, close over and dip in flour. Fry brown in fat. (3) Mix 6ozs. of flour and lOozs. oi mashed potatoes, add 3ozs. of melted butter, salt and pepper. Roll iin. thick, cut out and -cook in hot oven. Split ■while hot and spread. \ Potato Souffle To 4 cups of moist mashed potatoes, add 2 well beaten egg yolks; fold in the 2 stiffly beaten egg whites. Tuni into a greased casserole and bake in a moderately hot .oven (375deg.-400deg; F.)- for 15 to 20 minutes> or nntil iightiy browned. Ajiproximate yield, ' 6 poitions. 5 Potato Anna ' 1 To 2 cups of mashed potatoes, add 3 [ well beaten egg yolks. Stir in £ cup of 1 cheese and fold'in the stiffly beaten egg j whites. Pile in a greased casserole and bake in a moderate oyen . for 15-20 minutes. . ; Soup Melt 1 tablesjioon of dripping in 'a saucepan. Add 4-6 potatoes, 1 ouion, and a little carrot, all thinly slieed. Put saucepan lid on and cook over gentle lieat until fat is absorbed. Add water or 1 quart of stock, and coofc until- the vegetables are tender. Work all through a sieve. Return to saucepan and add 1 tablespoon of sago, if obtainable. Boil until this is clear. Beason with salt and pepper. Add milk and 1 tablespoon of chopped miiit and parsley. Serve with crutons. Potato Stuffing Mix 1 cup of •hot mashed potatoes, 4 ;cup stale breadcrumbs, 1 egg, 3 tablesxioons of bacon fat Oi1 dripping, 3 tablej spoons of chopped oni'on, -4 teaspoon | salt. AddJ a little milk if lui-xture is ; dry. Yield, I4- cups. r Potato Omelette Bake 1 large potato iu its skin, passthe mealy part through a sieve and mix with it tlie yolks- of ; 2-3 eggs, a f ew drops of lemon juice, a pinch of nutmeg and a little salt and pepper.. .Wkisk- the whites stiffly, stir theln* Iightiy iii "aiid fry tlie omelette. If preferred, the omelette may be baked in the oveh. Prench Fried Potatoes Whsli and pare small potatoes and ; cut lengtkvyise into strips about 3-8in. ; thick; soak in col'd water for 4 to 1 Ihour. Drain, wipe yery- dr^i. between 'towels ahd place just enough in bottom ' of frying basket. or sieve to cover j sparcely. Immerse in hot deep fat (,380deg. F.) and cook 3-5 minutes, or until golden brown. Hold basket over kettle for fat to drip, tlien turn out 011 , absorbant paper to drain. Wprinkle I witli- salt and serve hot. Allow 1-2 ! potatoes per person. Potatoes iustead of being sliced can be cut in matchlike strips. .Berve them with a lunclieon or supper plata. Mock Whitebait Shred 14 cups of raw potato, combine with 1 well beaten egg, 4 tablespoons of flour, 1 teaspoon of baking powder, salt and pepper. Drop by tablespoon into a frying pan. Cook until golden brown I on both sides. (Serve with tomato or i anchovy sauce. Oakhilled Potatoes Cook and strain about 141bs. ' of potatoes. Cool and slice; Put layer ofl potatoes in bottom of greased casserole. •Sprinkle' with a layer of sliced liard lioiled eggs, and repeat. Season eaclilayer. Pour a thiu white sauce made from 2 tablespoons flour, 2' tablespoons butter or dripping, ahd 14 cups of milk. Cover witli breadcrumbs and grated cheese. Bake ti-11 a golden brown. Serve with bacon or if desired' bacon can be rolled and put on top during baking. _