HOUSEHOLD RECIPES

Alexandra Herald and Central Otago Gazette, Issue 505, 24 January 1906, Page 7

HOUSEHOLD RECIPES

MISS AMY MONRO POTATOES COOKED IJi YARIOUS WAYS. Plainly Boiled. Ingredients :—Potatoes, salt, watar. Method.—Sorub thoroughly, - and peel thinly, as many potatoes as you require, drop them into odd water, and ont them as nearly tbe same siza as possible; then put them into an enamelled sauoopan, cover with cold water, add 1 teaspoonful of salt to eaoh lb , bring slowly to the boil and cook gently for about 20 minutes. Try with a skewer ; if done, strain all the water away, put a olean towel or flannel oloth in the saucepan over them, oover with the lid, and stand in a warm place for about 10 minutes tD steam. Lift carefully, with a wooden spoon, into a hot vegetable dish; they should look white, dry and floury. New Potatoes are put into boiling water with a few sprigs of mint. Mashed Potatoes. Have them nioely boiled and steamed, and Equeez9 through a masher or sieve ; melt 1 teaspoonful of butter in 2 tablespoonsful of milk for eaoh pound of potatoes ; add to them, and beat till smooth and white. Serve hot. Chip Potatoes. Prepare 3 or 4 potatoes, slioe them' very thinly, and dry them in a olean towel; then drop them into boiling fat, keeping them sepaiate with a fork ; when a nice, golden brown lift out, drain off fat, and sprinkle fine salt over them. Potaoes in Milk. Ingredients :—Some cold boiled potatoes* 1 dessertspoonful chopped parsley, 1 tea" spoonful salt, half pint milk, cayenne,! tablespoonful butter. Method,—Grease a pie dish thiokly. Slioe the potatoes and put them into the pie dish, sprinkling over ea?h layer a little salt and pepper ; add the remainder of the butter, pour on the milk, and bake in a moderate oven from 15 to 20 minutes. Potato Cakes. Ingredients :—lib cooked potatoes, Jib flour, 4ozs. butter or good dripping, 2 eggs, salt, cayenne, and a little milk if neoessary. Method.—Mash the potatoes; rub the butter into the flour, mix with the potatoes, and then add salt. Beat the eggs well and pour into the other ingredients, adding a little milk if neoessary to bind it; handle as lightly as possible, roll out thinly, stamp into small cakes, and bake in a rather hot oven. A little sugar may be added if required sweet, then use a good pinch of Bait only, but no oayenne. Potatoes au Gbatin. Ingredients :—6 large boiled potatoes, 1 oupful of white sauoe, 2ozs. grated cheese, salt and pepper, fried croutons of bread, Method.—Mix in with the sauce half the grated cheese, salt and oayenne ; have the potatoes out into half-inch squares, and stir them lightly into the sauoe. Serve on a hot dish, with the remainder of the oheese over the top and the oroutons of bread round it. Potato Corks. Ingredients:—Jib boiled potatoes, 1 dessertspoonful of butter, 1 esohalot very finely ohopped, 1 dessertspoonful of ohopped sarsley, 1 egg, 1 tablespoonful of milk, salt and pepper, breadcrumbs. Method.—Beat the egg with the milk, Mash the potatoes ; add to them the butter (melted), salt and pepper, esohalot and parsley; mix thoroughly with enough of the egg and milk to bind it. Make into cork shapes with a little flour, brush over with the egg, and toss in breadorumbs; firm the orumbs on, wet, and fry in boiling fat. Drain and serve garnished with small sprigs of parsley.