Tasty and Topical

Otago Daily Times, Issue 24409, 21 September 1940, Page 16

Tasty and Topical

BRUSSEL SPROUTS AND POTATO FRITTERS Wash and trim 12 even-sized sprouts and parboil in salted water; drain well and sprinkle with a little pepper. Peel and grate some raw potato and weigh half a pound; add four tablespoonfuls plain flour, pepper, and salt to taste. Form into a paste with two well-beaten eggs, and if too dry add enough milk to make a paste that will roll out. Divide paste into 12 portions and roll out. Sprinkle each piece with a little chopped and fried bacon, then a sprout; fold over and press edges well together, and boil in boiling salted water for 10 minutes. Drain well and allow to cool a little. Now roll in fine white breadcrumbs and fry in a little butter a nice golden brown. Any left-over meat may be used instead of sprouts.

APPLE AND BATTER PUDDING Peel, core, and slice lib of apples; sprinkle with a little sugar, and nearly fill a wellgreased mould or basin. Sieve 6oz plain flour, add pinch of salt; make a well in middle of the flour, drop one egg in bay, then add half a pint of milk by degrees and beat mixture until smooth and light. Pour batter over prepared apples and steam gently for one hour. Allow to stand for a minute, then turn out carefully and serve at once.