TO-DAY’S RECIPES

Sun (Auckland), Volume II, Issue 490, 20 October 1928, Page 19

TO-DAY’S RECIPES

a SPAGHETTI AND PEANUT £ SCALLOP C] Chop Zos of cooked spaghetti Qi K finely. Shell the peanuts, which gj K should weigh 4 oz after shelling , [£ [n roast them in the oven for a few [d [n minutes, remove the brown skin m jjj and chop them finely, or put them 3 K through a mincer and add them rd Cj to the spaghetti. Stir in two table - nj [rj spoonfuls of tomato sauce, a tea- jd Cf spoonful of chopped parsley, salt S Qj and pepper. Pvt the mixture into J~ [“ greased scallop shells , sprinkle it rJ Qj with bread crumbs, put a few id 3 pieces of margarine here and there rd rd over the top , and \bake in a tnoder - rd rd ate oven till nicely browned. |d g] potato and NUT PATTIES cj Dj Hub 6oz of cooked potatoes Cn through a sieve , mlx them to a Cin paste with an ounce of butter and K K about a tablespoonful of milk. Qj K Roll it out to about two inches Qj K thick, cut it into rounds, the size gj Cj of the top of a tumbler.. Brush Qj these over with the slightly rJ |}j whipped white of an egg, dip %n rd q| bread crumbs and fry in hot fat rd Qj until brown and crisp. Drain well jd 3 and make a hole in the centre , |d id remove as much of the potato in - “] rd side as possible without breaking “] rO the outside case. Put 4 oz of mixed G] jd nuts through a mincer . sprinkle £n |d them with salt and pepper and put fe g) icith chopped parsley ard serve Cj