POTATO DISHES
POTATOES WITH TOMATO SAUCE. Chop up an onion and try it until it is brown in three tablespoonfuls butter in a casserole. Then add a tablespoonful flour and cook for a few minutes longer. Stir in a gill of tomato sauce or puree, and add gradually two tablespoonfuls milk. Stir the whole thing together till it Is smooth, then add 21b potatoes ent in slices. After seasoning with salt and pepper., put on the lid and cook in the oven for in tour and a half. STUFFED POTATOES. Bake the required number of potatoes in their jackets. When - quite done cut off a slice of the top and scoop out the inside. Hash this with a little minced ham or some grated cheese, or any cold cooked fish you have left., a little butter, milk, seasoning, chopped parsley and a dash of flavouring, such as chutney or anchovy. Lastly, add a squeeze of lemon juice. Mash all this until the mixture is very light, replace-ih potato shell, making the top neat, and return to the oven and brown slight. iy.‘ POTATO CROQUETTES. Boil some potatoes and mash with a little butter until perfectly smooth. Add a small quantity of chopped parsley, seasoning and a tablespoonful of fresh breadcrumbs. Mix with beaten yolk of egg until stiff. Shape Into small balls of even size, dip in yolk of egg and well cover all over with dried breadcrumbs. Fry In boiling fat until golden brown. COTTAGE LOAF POTATOES. Four large potatoes, two eggs, salt and pepper to taste. Peel, cook and i mash potatoes. Add one ot the eggs, well beaten, salt and peper. Shape in.o balls ot two sizes, large ones the size of an egg, and the others half as large. Now flatten each large one a little, and place a smaller ohe on top. Make a dent In the small one SO that it looks like a cottage loaf. Put loaves on -a greased flat pan and brush with remaining egg, which has been beaten 'slightly with one tablespoontul of water. Blake in a hot oven until brown, about 20 minutes. This makes six loaves.
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Taranaki Central Press, Volume IV, Issue 446, 31 May 1937, Page 3
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358POTATO DISHES Taranaki Central Press, Volume IV, Issue 446, 31 May 1937, Page 3
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