POTATO RECIPES.

Auckland Star, Volume LXIV, Issue 73, 28 March 1933, Page 11

POTATO RECIPES.

THREE SPECIAL PRIZES. His Excellency the Governor-General, Lord Bledisloe, has donated three special prizes to the Wellington Horticultural Society for the greatest number of palatable dishes made from potatoes, but not from potato flour. The competition will be held at the society's autumn show at the Town Hall, Wellington, on April 27, and the prizes will be: First, £2 2/; eecond, £1 1/; third, 10/6. Hie Excellency has supplied a number of recipes for the assistance of competitors, those given below being by Dr. Edmund Springs, M.D., F.R.C.P. Potato Bread.—Put 61b of flour_ into a bowl and make a hole in the middle. Stand 4oz of yeast with a small pinch of sugar in a pint of wafer before the fire till it froths to the top of th? vater. Take 21b of cooked mashed potatoes. Potatoes left over may be need, but must be warmed up. Mix the warm mashed potato into the yeast, then pour it into the hole in the flour and work into a dough, adding gradually two quarts of water. Knead thoroughly for half an hour. Set in front of the fire to rise for an hour. Divide into eight loaves and bake for an hour and a half. Yeast will be saved if 2Joz only is used, in which case the bread takes longer to rise. It may be made last thing at night and left on the rack of the range after the five is low. In the morning the dough should be ready to put into the oven. These loaves have a good taste. It is better to make a small quantity at a time, enough for two or three days only, as potato bread does not keep so well as ordinary bread. Small loaves are better than-large ones, because they give more of the pleasant-tasting crust. Although potato contains much less starch and protein than flour, when the bread is made with these proportions and bake! in small loavee rather more water is driven off, so that the loaf contains aa much body-building protein as ordinary bread;" it yields 1170 calories to the pound, that is, nearly the same amount of nourishment a? ordinary bread. A good loaf can also be made with mors potato, one part to two parts of flour, or even half and half; but the bread tastes of the potato and is not eo nice as when it is made with one- part of potato to three of flour. Potato Scones.—Take ilb of cookeJ and mashed potatoes, add a little salt, and knead in as much flour as it will take (about ljoz), using two or three teaspoonfuls of milk to make a stiff dough. 801 l out thin on a floured board. Cut into rounds and prick with a fork. Bake on a hot girdle or baking tin for about five minutes, turning when half-cooked. When baked, butter the scones with butter, margarine, or dripping if available, roll up and serve hot. The batch gives over 000 calories. Potatoes may also be used for a great number of dishes, of which the following are a few:—Fish cakes, riseoles, kedgeree", Irish stew, hot pot, shepherd's pie, sea pie, vegetable pie, souffles, salads, soups, potato sanders potato rolls, potato cheese, potato fritters., and potato pie. Potato Sandersv—Take ilb of boiled potatoes, and while hot work into them by mashing 3oz flour to make a stiff paste. Roll this out and cut in six 6quaxes. Soak 2oz breadcrumbs in a little water, squeeze them dry, and make into a forcemeat with half an onion which has been soaked in boiling water, ioz chopped parsley or herbs, and a little nutmeg; add seasoning. Put some of the forcemeat into each square of potato paste and roll like a sausage roll. Bake in a hot oven for 20 minutes. The batch gives about 770 calories. Potato Cheese.—Mash lib of boiled potatoes while hot, add 2 tablespoonfuls of milk, 3oz grated cheese, pepper and salt, and ioz of cooking fat. Grease a piedish with ioz of cooking fat and strew it thickly with breadcrumbs; fil. with the potato and cheese and bake for half an hour in a good oven. Turn out and serve very hot. An excellent dish. Food value about 1050 calories, with over an ounce of protein. Potato Bolls.—Make a potato paste with flour as in potato sanders. Cut another pound of potatoes, up small anA add a small turnip, a small onion, half a stick of celery, all chopped, with parsley, herbs, and seasoning to taste, and loz of cooking fat. Roll out the paste rather thin, and cut in six squares. On each put as much of the mixture a* it will hold, then wet the edges and fold up like a sausage. Bake for threequarters of an hour. Food value about 140 calories the batch. Ordinary dough may be used for the paste. Potato Fritters.—Mix 4oz of flour and 8 tablespoonfuls of milk to a batter. Dip into it-lib of slices of uncooked potato, and fry in. boiling fat. This dish must be served very hot. Food value 900 calories, with loz of protein. Potato Pie.—Slice, lib potatoes, 2 sticks of celery, and 1 small onion, then mix with 2oz sago, rice, or tapioca, seasoning to taste, and loz of dripping. Put in a piedish, adding water or stock. Cover with potato paste (made as for potato sanders), or ordinary pastry if desired. Bake in a moderate oven for one hour. Food value of dish, with potato paste, 1040 food units or calories, with iioz of bodybuilding material. If there are any meat remnants, they should.be put in, quite a small quantity will improve the taste of the pie. Potato Saldd.—This Iβ a good way of using cold potatoes. They are sliced up and with' dressing. A salad dressing withoiit oil may be made with the yolk of an egg (hard-boiled or faw\ a tablespoonful of vinegar, and a pinch of pepper, salt and mustard. If oil ie available, use two tnaspoonfuls of salad oil and two of vinegar and the raw yolk of an egg. Two teaepoonfuls of dried yolk of egg may be used if no fresh egg can be had.