STUFFED POTATOES.
Bake as many potatoes as are I quired, and cut them i'.i halves, lengthwise, with a sharp knife. Scoop out tlio insides and mash thoroughly in a bowl with melted butter, white pepper, silt, and a little mil 1;. F'll the halt eases with tlrs mixture, place them m rows on a platter, and bake them until brown on the top. Served in this way potatoes may form a little course to themselves, as vegetables so often do in French households. If liked, th'.> potato mixture, may be flavoured with grated cheese or anchovy essence.
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https://paperspast.natlib.govt.nz/newspapers/PWT19170518.2.31.32
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Pukekohe & Waiuku Times, Volume 6, Issue 276, 18 May 1917, Page 3 (Supplement)
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97STUFFED POTATOES. Pukekohe & Waiuku Times, Volume 6, Issue 276, 18 May 1917, Page 3 (Supplement)
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