NEW WAYS WITH POTATOES.

Taranaki Daily News, 20 May 1922, Page 10

NEW WAYS WITH POTATOES.

In view of the fact that in most households potatoes form one of the staple articles of food, appearing on the table at least once every day, it is curious that so few people ever attempt td serve them otherwise than baked or boiled. Variety is one of the secrete of successful cookery, and even tliosfe with the least fastidious’ appetites will appreciate potatoes served occasionally in one of the following appetising ways:

Potatoes Stuffed With Cheese. —Scrub and bake some large potatoes in their jackets. When done, cut a slice off one end and scoop out some of the potato. Mix with it a dessertspoonful of grated cheese, a sprinkling of pepper and salt, and a scrap of butter. Pack the mixture into the potato, and put on the slice you cut off. Make very hot and serve. , Potatoes .Stuffed With Sausage Meat.—Bake large potatoes, cut off a slice, scoop out some of the potatoes, fill the cavity with pork sausage meat mixed with a little tomato sauree. Put on the potato lid and make very hot. The sausage meat must he cooked first. This is a good way to use up cold sausages.

Scalloped Potatoes. —One pound of boiled potatoes, two teaspoonsful of white stock, a tablespoonful of milk, two ounces of butter, two tablespoonsful of breadcrumbs. Butter some shells, fill them with cold potatoes cut in neat slices, snrinkle over a little pepper and salt. Mir together the stock and milk, and put a little in each shell to moisten the potato. Cover with breadcrumbs, put a scrap or two of butter on each, and brown in a hot oven.

Duchesse Potatoes. —One pound of boiled potatoes, one ounce of butter, nepper and salt, a teblespoonful of milk. Mash the potatoes quite free from lumps, add a rood sprinkling of pepper and salt. Molt the butter, mix it well with flip mashod potatoes, also the milk. Stir it over gentle heat for five minutes. Turn it on to a plate, and when only just warm force it through a fluted funnel in little heans on a grea«ed baking dish. Brown them lightly in a quick oven, pile on a d’oyley and serve.

Potato and Cheese Pio. —Rutter a piodish. fill it with layers of cold boiled potatoes .cut in slices, and place a thin covering of finely grated oheese over on ph layer. Cover with white sauce. Put a oovering of breaderumbs on the top. and a few scraps of butter on it. Bake for fifteen minutes in a 'hot oveQf