POTATO RECIPES.

Waikato Times, Volume XXVIII, Issue 2319, 21 May 1887, Page 2 (Supplement)

POTATO RECIPES.

Potato Loaf.—Mix butter, milk and seasoning with mashed potatoes, then add bread crumbs till the whole is moderately stiff paste. Butter a mould, fill it with the mixture, turn it bottom upwards on an old dish or baking tin, and set it to brown in a quick oven. Potato Loaf (green).—For this mix with the potato any remains of green vegetable, such as cabbage, cauliflower or spinach; beat them well in a saucepan before putting into the mould, or the green part will not be warmed through ; bake as above, or mould in small quantities, and fry carefully in boiling dripping. Potato Pie. —Put layers of potatoes, peeled and cut in slices, well peppered and salted and layers of onions (both raw) alternately in a pie dish ; add a little water or vegetable stock, some bread crumbs, and a good allowance of butter; bake in the oven. Stewed Potatoes. —Rub a saucepau with a clove of garlic, put 2 oz. of butter into it, and when it is melted add six potatoes, peeled and cut in.quarters. Put in a little hot water, pepper and salt to taste, a small quantity of grated nutmeg, some minced par.-lcy and the juice of half a lemon. Let the whole stew slowly till the potatoes are quite done Potato Soui'.—Put 2 oz. of butter in a saucepan, cut two largo onions into slices and fry a nice hrown in the butter ; add three pints of milk, and mix smoothly with in one pint of mashed potatoes, pepper and salt to taste ; heat it almost, to boiling point, and serve with dried herbs. Potato Rissoles. —Mix with mashed potatoes salt, pepper and butter to taste and a well beaten egsr < one large egg is enough for a pint basinful of mashed vegetable). Make ;up the mixture into small rolls, cover with a thick layer of eggs and breadcrumb, and fry in boiling dripping to a golden brown. Drain well on blotting paper befors serving. Another way ; Mix the paste as above, with the addition of an egg, pepper and savory herbs; roll out to the eight of an inch in thickness, cut into three-cornered pieces, place minced meat well seasoned on one, lny another on top and slightly pinch the edges to keep them together; strew bits of vermicelli over, fry each side a nice brown, drain and serve. Potato Rolls.—Boil 2 lb. of potatoes, mash them, and work them with an ounce of butter and as much, milk as will pass them through a colander; mix with the potatoes half a pint of yeast and a quarter of a pint of lukewarm water. Pour the whole on 2 lb. of flour, knead it well, let it stand before the fire to rise, and make it into rolls. Toast and butter them after baking. Potato Shaving, —Take four fine large potatoes, and having peeled them continue to cut them up as if in ribbons, of equal width ; then throw the shavings into a frying pan and fry of a light brown colour. They must be constantly moved with a silver fork to keep the pieces separate. They should be laid on a glass to drain, and placed in the dish lightly. Potato Tea Cake^.—Mash a pint of potatoes through a sieve, so that they may be very fine ; mix with them an ounce of butter, one teaspoonf ul of baking powder, one tableapoonful of sugar, au ounce of flour, a little salt, and one egg well beaten; mould into one flat cake, bake very quickly, split and butter while hot : then cut into three-cornered pieces and serve. Potato Cake.—Mash cold boiled potatoes with pepper and salt, mix in a very small proportion flour and a little yeast, mix this into the proper consistency with thin oream or milk, roll out the thickness of an inch, and cut it to the size of the frying pan. Grease the pan, lay in the cake, and cover with a plate. When one side is cooked turn it over and fry till done. Cheese Potato.—-Take six medium sized potatoes as nearly as possible equal in shape, wash them quite clean, dry them, and on that side of them which will most readily stand uppermost make an. incision inch doop with a protfcy cutter

as large as the size of each potato will allow, then put tho potatoes in the oven to hake. When quite done remove the covers (marked out with the patty cutter) and with a teaspoon empty each potato as thoroughly as is possible, without breaking the skin ; pass through a sieve what is taken out of. the potatoes. Take four tablespoonfuls of g.iatod Parmesan cheese, and mix the two thoroughly with half a gill of milk and the yolks of two eggs, popper and salt to taste, and the least bit of cayenne or grated bunting, or both. Beat up the whites of three eggs to a stifle froth, mix the wholo well together, fill quickly the potatoes with the mixture flush with the top, and hake them long enough for tho mixture to rise and take a golden brown colour—about twenty minutes. Potato Salad.—l. Cut cold boiled potatoes in small cubes. Boil and fillet a few anchovies, and chop thein up ; take the same quantity of capers. Mix all together with some finely minced tarragon or powdered sweet herbs and a plain salad dressing. Put on a dish rubbed with shallot, make a border round it of pieces of hard boiled eggs and stoned olives. 2. Rub a dish with a shallot; dispose on it some cold potatoes out in slices ; beat together three parts of oil, and one part, more or loss, according to the strength of it, of tarragon vinegar, with pepper and salt to taste. Pour this over the potatoes and strew overall a small quantity of any of the following Powdered sweet herbs, mint, parsley, chervil, tarragon or capers, or a combination of thera all, finely minced. Pot vro Scallops.—Mince very finely soine streaked bacon or tolerably lean ham, a few savory herbs, or, fulling these, a little parsley ; salt and pepper to tar-te. Mix with the mashed potato in the proportions of three parts vegetable to one of meat ; fill some scollop shells with the mixture, put a bit of butter on the top of each, and erown in the oven. This makes a pretty breakfast or supper dish served with poached eytrs. Potato Cakes —Unless the oven is easily heated the-"i> are hetter fried than baked. If not rapidly browned—they can scarcely be said to want cooking—the oakos are tough and indigestible. The chief ingredient should be potato, salt to taste, and just enough flour to bind the whole. An ojrg is an improvement, but it is unnecessary, as the potatoes, when properly mixed, are light enough in themselves. Roll out to half an inch in thickness, out iuto cakes, and bake at once, or fry iu boiling fat. If the latter, they must be carefully taken up with a slice and drained on paper. Serve with lemon and butter.