POTATOES ARE IMPORTANT

New Zealand Listener, Volume 19, Issue 478, 20 August 1948, Page 26

POTATOES ARE IMPORTANT

potatoes as the most valuable vegetable. Besides supplying heat and energy, and having good mineral value (unless peeled thickly, when the excellent mineral quality is simply thrown away!) potatoes have also a high protective value. ; ) UTHORITIES have described Stuffed Potatoes Potatoes ought to be cooked in their skins-baked, boiled or steamed. If you want mashed potatoes, it is quite easy to skin them when cooked. Bake them dry, in the oven, slowly. The skin will not stick to the potato unless you scorch them.. Then you can either eat them plain by making a crosswise cut, in o... long side, squeezing gently till the potato comes up a little, and then

forking in a little butter and salt, or cut the potatoes in halves lengthwise, scoop out and mix with flaked cooked (or tinned) fish, especially herring, or minced cooked meat (kidney or liver, perhaps) and a little gravy to moisten; or a little diced cooked carrot and a dash of chutney; or,'best of all, grated cheese and a dash of mustard. Pile up the filling in the potato shells and heat in oven. Endless combinations can be thought up; but fish and cheese are the most nourishing. Stelk This is a Scottish dish. Steam your potatoes and then peel them, hot. Have ready, boiled in a little milk, 2 or 3 shredded shallots, or small onions, and mash the potatoes, milk and onions all together, seasoning to taste. Serve very hot, with a dab of butter on each helping, with crisp toast or oatcake. Here's how to -make the cake: Four ounces flour, 2 tablespoons of buttér, or dripping, 60z. medium oatmeal, a pinch of salt, 1 teaspoon of sugar, and % 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. Potato-Cheese Gems Three cups mashed potatoes, 1 cup milk, 2 eggs, 4 cup grated cheese, pinch salt, 2 dessertspoons butter. Dissolve butter and salt in milk, slightly warmed. Add beaten eggs, then add the whole to potato and cheese mixed together. Stir slowly and mix well. Drop into buttered, very hot gem irons, sprinkle with flour and cook till brown on top. Split and butter, and eat hot. Potato-Cheese Souffle Boil 1lb. potatoes, then skin them. Add 2 tablespoons each of butter, and of wholemeal breadcrumbs soaked in milk, and 3 tablespoons of grated processed cheese. Beat till smoth. Add 2 egg yolks lightly beaten and 1 good tablespoon chopped parsley, then ‘the stiffly beaten whites. Bake in greased pie-dish, moderate oven, for nearly 1 hour.

Potato Tart Filling: 2 large mashed potatoes, with pinch salt extra, 2 large apples cooked in very little water, 1lb. sultanas, 1% teaspoon spice; ¥2 teaspoon cinnamon. Line a pie-plate with short pastry. Mix up above mixture well, put in lined plate, cover with pastry top, brush with milk, and bake, Potato Scones Put a cup of mashed potato in a saucepan to warm, with 2 tablespoons of Lrown sugar, and 1 tablespoon of butter. Add 1 beaten egg. Stir in 2 cups of fine wholemeal sifted with 114 teaspoons baking powder and a pinch of salt. Beat, adding milk as necessary. Roll out, and cut into scones. Bake as usual.