GLORIFYING THE POTATO

Wairarapa Times-Age, 13 June 1938, Page 4

GLORIFYING THE POTATO

SOME APPETISING RECIPES. Mashed Potatoes and Apple Sauce. Take IJlb potatoes, ljlb apples, 2oz butter, 2oz sugar, J gill milk, salt, pepper. This is a simple but very nice dish. Wash and peel the potatoes and put them into a saucepan with water enough to just cover them, and a teaspoonful of salt. Boil them gently till they are tender, strain off the water, and dry them over a low gas. Mash them with a fork and add an ounce of butter and the milk. Season with pepper and salt. Peel, core, and quarter the apples, and stew them till they go to a dry mash.’ Add the sugar and an ounce of butter. Make a border of the potatoes and mark it with a fork. Pour in the apples and serve. Stuffed Potatoes with Tomatoes. Take 6 small potaotoes, 3 tomatoes, 2oz chopped ham, 1 eschalot, loz butter, parsley, salt and pepper, white sauce, toast, deep fat for drying. Wash and peel the potatoes, and cut off the ends, scoop out the centre of each with a sharp knife, fry them a golden brown in very hot fat. Melt the butter in a small saucepan; chop the eschalot, fry it in the butter without browning it, then add the cooked, chopped ham; dilute with a little white sauce, add a little chopped parsley, salt, and pepper; cook over the ‘ gas until quite hot, then fill the potatoes; the mixture should not be too moist. Cut the tomatoes in halves, squeeze out a little of the pulp, and stand a stuffed potato in the centre of each half tomato. Melt a little butter, and brush over the potatoes with it. Place them on a buttered baking tin, and put in a hot oven for eight or ten minutes. Have ready some toasted bread, cut it out in rounds the same size as the tomatoes, dish up on these and serve very hot. Potato Pancake Scones. Take 6 small potatoes. 3 tomatoes, more as required, salt. Peel and wash the potatoes and put them on to cook, with water to cover and salt to taste. Boil them till tender, drain them well, and rub them through a wire sieve. Add the butter, and when cool stir in sufficient flour to make a soft dough, adding a little more salt if required. Roll the dough out on a well-floured board, stamp it into rounds, and cook the scones on a hot, buttered girdle, turning them over when brown on one side. Serve them hot with butter. Potato Scones.

Take Jib freshly-boiled, dry, floury potatoes, 4oz butter or dripping, Jib flour, l-3rd teaspoonful baking powder, J teaspoonful salt, about 1 gill warm milk.

Sift the flour, salt, and baking powder, and rub in the butter till it is quite fine. Mash the hot potatoes and rub them through a wire sieve placed over the basin of flour. Mix the flour and potatoes with the milk. Work together quickly with a wooden spoon till the mixture is smooth, then turn it out on to a floured board. Shape the dough into a round and roll it out lightly half an inch thick. Cut it in half and then into about eight three-cornered pieces. Place them on a greased tin and bake in a moderately hot oven for about twelve minutes. When they have baked for eight minutes, turn them over with a knife. They are best split open, spread with plenty of butter, and served hot. If the potatoes are cold, they do not mix so well.