RECIPES

NZ Truth, Issue 1147, 24 November 1927, Page 3

RECIPES

HARICOT BEANS AND TOMATOES

POTATO CAKE

DEQUIRED ono pound haricot beans, ** three ounces dripping, one small onion, two sticks of celery, one carrot, salt and pepper, four ounces ham or bacon, a bunch of parsley, and herbs, two cloves, a little mace, six peppercorns, a dozen smallish tomatoes. Soak the beans overnight m cold water, put them m a saucepan with cold water to cover and bring them to the boil, then add one carrot, salt and pepper. Boil gently till the beans are quite soft, remove the other vegetables and drain the beans through a colander. Reheat them with the rest of the dripping salt and pepper, and, if possible, a few drops of tarragon vinegar. Pile m a hot dish, pour over the tomata puree, and garnish with sippets of bread. To make the puree, melt 4 an ounco of dripping m a pan, put m the ham or bacon (cut small), and the rest of the ingredients. Fry them to a pale brown then add the sliced tomatoes. Boil quickly for about ten minutes, then rub through a sieve. Reheat, season with salt and pepper, add a few grains of sugar, and use as directed. • * *

DOIL sufficient potatoes m their jac* ** kets. Peel and mash them well with a little milk and the yolk of an egg. Put into a saucepan with a little butter, salt and pepper. Stir the mixture over the fire continually until it becomes thick and smooth: Butter a mould and sprinkle over it some bread crumbs. Put m the, potatoes and bake m a slow oven. Turn out 1 carefully when done and serve.