TWO POTATO RECIPES

Sun (Auckland), Volume IV, Issue 1004, 21 June 1930, Page 25

TWO POTATO RECIPES

baked potato pudding Ingrctli' nts: Iwo ounces butter, 6] tablespoonsful sugar; 3 eggs; 3 largo! potatoes; 2ozs shelled almonds; grated lemon peel; toasted breadcrumbs; a handful stoiteless raisins. Cream the butter and sugar, add the r*es, and beat together for 20 minutes. Have the potatoes boiled, drained, and quite cold. Mash them perfectly smooth, and mix them into the egg mixture. Scald, blanch and chop the almonds, and add these, with the "rated lemon peel and the raisins. Finally add sieved toasted breadcrumbs to form a paste, which should not be too stiff. Grease a pudding dish, turn in the mixture, and bake in a moderate oven. Serve hot. or cold, either in the same dish, or turned out and sprinkled plentifully with sugar. APPETISIXG LUNCHEON' DISH To six good-sized potatoes, use three medium onions, the contents of | a tin of beans in tomato sauce, parsley, salt and pepper to taste. As an al- j ternative to the tinned beans, you | could boil haricot beans and drain them thoroughly; add tomato sauce, nr skinned and pulped tomatoes, and a seasoning of salt and pepper. Boil the potatoes, peel and mash them; add the chopped parsley, salt and pepper. Slice the onions and fry them pale golden brown, being particularly careful not to burn them. Put the mashed potatoes in the pan and fry them with the onions till they are very hot. In the centre of a large dish pile fingers of toast "log-cabin” fashion, but close together. Spread the potato round the toast, make little “wells” in this border, and fill them with the bean and tomato mixture which has been made very hot. Serve immediately.