ECONOMICAL COOKING.

Auckland Star, Volume LXIV, Issue 117, 20 May 1933, Page 3 (Supplement)

ECONOMICAL COOKING.

HOMELY FARE,

Women •who take a pride in their cooking like to introduce variety. Potatoes are served in most households every day, but how seldom are they sent to the table in any other form than boiled, or baked in fat. Try baking them in the ovens in their skins, after scrubbing them well, so that the peel can be eaten later. When cooked, slit open and place a lump of butter inside, and sprinkle with pepper and salt. You will find potatoes retain all their flavour when cooked in this way. Potato Balls.—These are excellent for serving with boiled fish. Mash potatoes, and add pepper and a good lump of butter, the yolk of an egg, 6ome grated cheese, and a little milk. Beat well, and when cold, form into balls. Place on a buttered baking dish, tirush with the white of the egg, sprinkle with a little finely-grated cheese, and bake in. a moderate oven until a golden brown. Puffed Squares.—Peel and wash some potatoes, and cut in inch squares, about Jin thick. After soaking in cold water, dry well, just before cooking. Place in a frying basket and plunge into boiling fat, shaking at intervals. When just beginning to brown, lift the basket out of the fat, and, after a minute, plunge again into the fat, which should still be boiling. Shake well, remove, and return to the fat once more. They should be a good golden brown when finished. Drain, sprinkle with salt, and serve very hot, with grilled meat or sausages.

SEASONABLE FARE. Here are two more soups that are seasonable just now. Put a pound of salt pork into about three pints of water with plenty of pepper, and bring it to the boil. Then add a bunch of parsley, some leeks, celery, an onion, three shallots, a small cabbage, and half a pint of soaked haricot beans. Cook all this gently for three hours, when you just strain off the liquid, and eat it with pork and vegetables served separately. The pork can, of course, be eaten cold afterwards, and will be found to have acquired a specially delicious flavour. Beetroot Soup. Chop up three cookcd beetroots with a head of celery. Put a pint of water and the same of milk into a saucepan, and in this cook the vegetables till they are soft enough to pass through a fine sieve. Do this, add a spoonful or two of cream and a little butter, and servo plainly.