WHAT TO DO WITH POTATOES

Sun (Auckland), Volume IV, Issue 992, 7 June 1930, Page 25

WHAT TO DO WITH POTATOES

TRY THESE RECIPES FOR A CHANGE POTATO ROCKS Required: One pound of cold potatoes, one ounce of butter, salt and pepper, one yolk of egg or a little milk. Mask the potatoes smoothly, or rub them through a sieve. Melt the butter in a saucepan, add the potatoes, and salt and pepper to taste; thet either add the beaten yolk of the egg or a little milk. Mix all well together stiffly. Slightly grease a baking-sheet, pul the potatoes In small heaps on the dish, making them rough and rocky looking with a fork, and put them ir a hot oven until they are a pale brown. Serve in a hot dish. POTATO PYRAMIDS are another tasty dish. Heap mashec potatoes in a baking dish. Dot wit! pieces of butter. Cover thickly wit! grated cheese, and bake till brown POTATO OMELETTE Take 3 cupsful of mashed potatoes 3 eggs, a teaspoon of chopped pars ley, a teaspoon of salt butter, peppe: to taste, and a few drops of onioi juice. Separate the eggs, and bea: the whites until stiff. Beat the yolk: of the eggs, add the seasonings ant mashed potatoes, and fold into thf egg whites. Pour into a pan in whicl 2 tablespoons of butter have beei

melted, fry gently until brown, then fold over, and serve hot. POTATO SOUP is easy to make. All that one requires is a pint of stock, a cup of milk, an onion, and 3 potatoes. Boil the onion and the potatoes in the stock, having rubbed them through a sieve, add the milk, thicken with a dessert spoon of cornflour, and add half a teaspoon of some meat essence. For children, this method of cooking potatoes is particularly popular. Cut some raw potatoes into match strips, fry a light brown in some good dripping, drain well, form into the shape of a bird's nest, and place a poached egg in the middle. Mashed potatoes mixed with a beaten egg and any leftover cooked fish, then made into rissoles and fried, are very satisfying to hungry mouths; also mashed potatoes to which are added a little butter and cream or milk. These can be formed into the shape of a duck, warmed through, and served with a little meat gravy. A SEASONABLE RECIPE LE PHEASANT DAUPHINOISE Stuff a pheasant well with foie-gras and cook in a casserole. For the sauce, add to the gravy in which pheasant has been cooking one glass of port To this add butter until the sauce is wel’ thickened. Serve on a dish dressed with large mushrooms stuffed with mashed chestnuts, very creamy; also some heart of celery braised and covered with sliced marrow-bone.