POTATOES ARE GOOD FOOD

New Zealand Listener, Volume 8, Issue 203, 14 May 1943, Page 11

POTATOES ARE GOOD FOOD

ant staple foods, and should be eaten every day. Besides giving the body heat and energy, they are an important source of Vitamin C, which is the preventive of the dread disease, scurvy. Even slight scurvy saps our resistance to infection, and causes anemia, pyorrhcea, and lack of growth. Scurvy was common in Europe until potatoes became a cheap and regular part of the ordinary diet, when it disappeared even among the poor, It has reappeared on a large scale whenever a failure of the potato crop has occurred--in Ireland in 1847, and in Norway in 1914. As a war-time measure in England, potatoes are recommended, so that less bread may be needed; and when used with milk, cheese, meat, fish or eggs, they make nourishing, appetising meals. They must be cooked in their skinseither baked, steamed or boiled. It is easy to skin them when cooked. Plain Baked Potatoes Bake good-sized scrubbed potatoes slowly in oven. Do not scorch, or the skin will stick to the potato. When soft, make a deep cross on side of each potato, hold in both hands and squeeze gently till the potato comes up through the opening. Add a good knob of butter, a little salt, and (optional), some grated cheese. Fork well in, and reheat in the oven, Serve very hot. Stelk Steam six or eight potatoes and peel. Shred finely 2 or 3 shallots, or small onions (the proper ingredient is springonion thinnings, or chives) and cook these till tender in a breakfast cup of milk. Mash the potatoes, add the shredded onion and hot milk, beat well, and season to taste. Serve very hot with a pat of butter on each helping, and some crisp toast or an oatcake. Oatcake (Special from England). Four ounces flour, 2 tablespoons of butter, or dripping, 60z. medium oatmeal, ‘a pinch of salt, 1 teaspoon of et and . ¥2 teaspoon of baking powder. Mix dry ingredients thoroughly. Add_ sufficient milk to bind well together. Roll out about 1-8in, thick, cut into squares and prick. Bake in a moderate oven about 15 minutes. Hot Savoury Fillings for Baked Jacket Potatoes Cut the cooked potatoes in halves, scoop out the potato and mix with one of the following fillings. Pile into the potato skins, and reheat in oven, Serve very hot with wholemeal bread and butter, toast or oatcake. (1) One teacup of flaked cooked fish (herring especially good), 4 tablespoons parsley sauce. One teacup mixed cooked vegetables (both green and root), Pepper and salt. (2) Two teacups mixed cooked vegetables. One tablespoon chutney or pickle, or good white sauce flavoured with curry, and 1 tablespoon of melted P OTATOES are one of our import-

butter. (3) One teacup of scraps of cooked meat (minced), especially liver or kidney, 1 teacup of cooked carrot, 4 tablespoons .of gravy and seasoning to taste. (4) Two teacups of cooked and sliced carrots, 1 tablespoon of finelychopped parsley, 4 tablespoons of gravy and seasoning to taste. (5) Two hardboiled eggs, chopped, two tablespoons of white sauce flavoured with mustard or curry, and seasoning to taste. (6) Two teacups cooked peas or runner beans, 14 teaspoon chopped fresh mint, seasoning to taste, and bind all with salad dressing or mayonnaise. Potato Cakes Beat up some cold cooked potatoes till smooth and light, then add a beaten egg, a little flour sifted with 12 teaspoon baking powder, pepper and salt to tasteMix all well together very lightly, form into cakes with floured hands, drop into boiling fat, and cook till nicely brown. Very nice with bacon or sausages,