TODAY’S RECIPE
POTATO AND CARROT APPLES Take 11b floury potatoes, 2oz cheese, i level teaspoon celery salt, salt and pepper, 1 egg-yolk, egg and breadcrumbs, deep fat, sprigs of parsley, few cloves. Wash and peel the potatoes and boil them in the usual way until they are tender, adding salt to flavour them. Then drain them and let them dry. Rub the potatoes through a wire sieve. Add the celery salt, pepper and salt to taste, finely-grated, cheese, and the beaten egg-yolk. Mix all these ingredients well, then turn the mixture on to a plate and spread it evenly. Leave it till it is cold.
Divide the mixture into about fourteen portions, and form half of them into small apple shapes on a lightlyfloured board, and the remainder into carrots.
Brush the shapes with egg and coat them with breadcrumbs. Then fry them in hot, deep fat (a feiv at a time in a frying basket) until they are golden brown. Drain them, on paper.
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https://paperspast.natlib.govt.nz/newspapers/ST19400928.2.95
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Southland Times, Issue 24243, 28 September 1940, Page 14
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165TODAY’S RECIPE Southland Times, Issue 24243, 28 September 1940, Page 14
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