POTATO RECIPES

Evening Post, Volume CXV, Issue 70, 24 March 1933, Page 11

POTATO RECIPES

COMPETITION ENTRIES

Some further recipes for, the. assistance of those who intend to enter for the Wellington Horticultural Society's competition at the Autumn Show next month have been supplied by his Excellency^ the Governor-General. The competition is for the greatest number of palatable dishes made from potatoes, but not from potato flour. His Excellency has offered three special prizes of £2 2s, £1 Is, and 10s 6d. The competition will not, of course, be confined to the foregoing recipes which, with those publislfed last evening, are only being issued as an assistauco to intending competitors who may not otherwise have access to a-ecipes. Entries for this competition (6d for members and Is for non-members for each group of comestibles) are to be made subject to the society's regulations for exhibitors, and'will close at noon on Wednesday, April 26, ' 1933, with Mr. J. G. MacKenzie, Town Hall, hon. assistant secretary, Messrs. T. Waugh and Son, Lambton Quay, Mr. R. N. Wall, Mercer Street, or Mr. G. S. Nicholl (secretary).

The following recipes have been sent in by "Kilkenny":— •

Potato Bread.—lib flour, Jib mashed potatoes, salt, . 2oz melted butter, half pint cold water; with 1-J teaspoons baking powder. Mix flour and salt in a basin, then butter, and potatoes, then water to form a soft dough. Put into a greased tin in a moderate oven for 1-J hours. Nice eaten hot and cut into slices and buttered.

Potato Slim Cake. —Two cups of mashed potatoes, two tablespoons -of cream or milk, one of melted buttor s one cup of flour, 1 teaspoon of baking powder, salt and pepper to taste. Stir all together, adding 1 beaten egg. Bake in a hot oven, for twenty minutes, taking care to- have tho top a rich brown. ' .

Potato Puffs.; — Take some mashed.hot potatoes and shape into balls with a wooden spoon. Have a tin sheet buttered, and place the ovals or balls on it- quickly, Brown in a hot oven, take out and brush over with -beaten egg, return to oven for a few minutes, slip a knifo under them, put on a hot dish and garnish with parsley; serve immediately.

Potato Scones or Cakes. —Ten ozs of floury potatoes (cooked), Coz sifted flour, one teaspoon baking powder, Son butter, half a teaspoon -of salt. . Melt the butter, and mix with tho dry ingredients, roll out to one inch in thickness and cut into rounds or squares, bake in a quick oven, split open, butter, and serve at once.

Potato Croquettes.—Mash about six good-sized potatoes, add one tablespoou of butter, two-thirds of a cup of milk or cream (hot), the whites of two well beaten eggs, salt and pepper to taste. When cool enough to handle, work into shapes like a small roll, dip into yolks of eggs and breadcrumbs, and fry a light golden brown in lard or dripping.