POTATOES

Wairarapa Times-Age, 26 July 1940, Page 8

POTATOES

VARIETY OF WAYS OF USING. The housewife who knows how to use potatoes in a variety of ways so that, they can make the main dish of a meal is able to economise in her purchases of bread and flour. Potatoes have about a third the fuel value of bread, but are much richer in alkaline minerals and vitamins and so result in better balanced meals ’.when eaten with meat than does bread or other foods made from white flour. Steaming, boiling in the skins or baking in the skins are the best ways to cook and conserve the minerals and vitamins. You may throw away from one-sixth to one-quarter of the value of the potato with the skins. It is a waste of both potatoes and time to pare before cooking. Potatoes cooked for too long a time or left standing in the water get soggy and discoloured, and more vitamins are destroyed. After pouring off the water, do not put the lid back on and steam; the potatoes will be much lighter if the lid is left off while they are drying. Potatoes may be served in numerous ways. Since they are low in proteins they require to be combined with meat, fish, eggs or cheese if they form the main dish. They may be cut into dice., and served with white sauce to which carrots or peas may be added. Fried potatoes are surrounded by a layer of fat which makes them more difficult to digest. However, raw potatoes fried have a higher nutritive value than pqeled potatoes boiled in much water. Potatoes and bacon savoury, or potatoes escalloped with milk and cheese grated on top. make good tea or luncheon dishes. Try these recipes:— Baked Potatoes—Choose potatoes of even size, wash or scrub. Place in a hot oven and bake 45 minutes to one I hour. Crack the skin to let the steam cut and squeeze up the centre with the fingers. Serve hot with a little parsley or paprika and a butter ball on top of each. For variation the inside may be scooped out and mashed. Minced ham. liver, tomato, grated cheese or chopped parsley may be added. Refill skins, piling the potato mixture high and rough on top. Brown in a hot oven. Escalloped Potatoes—Method: Wash, pare and cut raw potatoes in thin slices. Grease a piedish or casserole and cover the bottom with a layer of potatoes. Sprinkle with flour, pieces of butter <or dripping), salt and pepper to season, and then add another layer of potato. Repeat above process until dish is full. Pour in sufficient milk until the top layer is just covered. Bake is a moderate oven until potatoes are tender and top is browned. Variations for Escalloped Potatoes — Cooked left-over potatoes may be used instead of raw ones, in which ease pour thin white sauce onahem insteadof milk. Layers of hard-cooked eggs of grated cheese or minced ham may be added also for variety and to make the dish a complete one. Savoury Potato Pikelets. —Three cups mashed potato, .’. cup hot milk, 1 cr 2 eggs, A teaspoonful salt. J teaspoonful pepper. Method: Beat ingredients together. Drop by tablespoonfuls on an oiled girdle. Serve with hot meat and gravy, or with a little bacon. Princess Potatoes. —Three cups potato cubes. 1 cup (medium) white sauce. 1 teaspoonful Marmite. tablespoonful lemon juice, 1 teaspoonful chopped parsley. I tablespoonl’ul butter. Method: Fry potato cubes in deep fat until delicately browned, and drain on paper. Make medium white sauce and add Marmite. lemon juice, parsley and butter. Add potatoes and serve at once. Potato Omelette. —One cup mashed potato. 3 eggs, 2-3rds cup milk, salt and pepper. Method: Add milk and seasoning to potato, then well-beaten eggs. Have I tablespoonful of butter or dripping hot. in frying pan. Add mixture and cook until brown on the bottom. Then set pan in moderate oven to cook until puffed and set on top. Fold and .turn on to a hot plate.