POTATO "BUTTER"

Dominion, Volume 11, Issue 155, 20 March 1918, Page 8

POTATO "BUTTER"

I_s FOOD MINISTRY'S RECIPE FOR i CHEAP SUBSTITUTE. The British Ministry of Food states that in view of the shortage of butter they have been carrying out experiments in order to find suitable and j economical ways of, eking out the avail- j able, butter and margarine supplies by ! mixing in other foud substances-and so j producing cheap and palatable substitutes. These experiments have, shown that an excellent "potato butter,"Costing'only about od. per lb. (or lffis if margarine is used) can easily bo made in any household without special know-J ledge or apparatus in accordance with the following recipe:— Peel the potatoes and boil (or steam.) until they fall to pieces and become flowery. Rub through a line sieve into a" largo basin which has been previously warmed. To every 14oz. of mashe'd potato add 2oz. of butter or margarine and one teaspoonful of salt. Stir thoroughly with the back of. a wooden spoon until the whole is quite smooth. The butter, may then .be made up into pounds or half-pouuds and kept hi a cool place. : The potato butter may be improved in appearance by the addition of a few drops of butter-colouring, and if it is to bo kept for more than a few days butter preservative, of which there are several forms on tho market, should be used. The amount should be in accordance with the printed instructions on the packet for uso in butter. Both the colouring and the preservative should be well mixed into the potato at tiie same time as the butter and salt. If these directions are carefully folloive'_ potato butter will keep for a considerable time, though it may be found that the surface is apt to hecome dry, but this can be obviated by keeping it wrapped in grease-proof paper. ■ • -i