Page 12 Advertisements Column 2

Press, Volume LXXVI, Issue 23100, 16 August 1940, Page 12

Over The Sod Wall in The Grand National Steeples * iiiiiii imm m ■ mm —And Over The Bar For The Undefeated Champion— CHAMPION HE

UNITED SERVICE HOTEL Wine and Spirit Dept,, Hereford Street Scotch Whisky from 12/- per bottle French Brandy front 12/9 P er bottle Spanish Sherry from 5/t per bottle^ Plentiful stocks of Case Whiskies, Brandies, Gins, Wines, etc. Free DELIVERY, 9 Phone 32-060.

“The Press," the newspaper for the home. The people’s first choice. —6

POTATO ES are at their Chea/mt^m POTATOES are important and nutritious as an article of diet. They contain valuable carbohydrates, mineral salts and vitamins, are easily digested, delicious and not, in themselves, fattening as is usually supposed. What could 'be more delicious than a big floury potato, baked in its jacket and eaten with butter and pepper ... or potatoes mashed to creamy fluff... or fried to golden crispness in shreds or wafers ... or potato puffs, or savoury pie, or scones. Yes| Potatoes are delicious, nutritious and just now, cheap! Buy them in bulk now, they’ll keep and help you to economise. Potatoes are plentiful! Potatoes are cheap! Buy NOW for health and enjoyment. * 0 POTATOES FOR HANDY luncheon SNACKS ! CREAM SOUP SI / POTATO PIGLETS POTATO AND CHEESE SOUP 2 -lb. potatoes, 1 quart water, 2 -oz. grated cheese, i pint milk, 1 small onion, 1 carrot, l-oi. butler, seasoning. Melt the butter in a large saucepan and fry the onion and carrot, finely cut, for a minute or two, but do not let colour. Add the potatoes and seasoning and the water, Bring to the boil and then allow to simmer with a lid on the pan until the vegetables are soft. Whisk, or put through a wire sieve. Add milk and, if necessary, some more water. Heat up biit do not reboil. Sprinkle grated cheese on top of servings. DUCHESS POTATOES 2 -lb. mashed potatoes, 3-or. butter, 2 beaten eggs, salt and pepper to taste. Stir butter into hot potatoes. Mix well, then stir in one egg at a time. Season to taste with salt and pepper. Place in a forcing bag with star pipe, and squeeze out on a'greased baking sheet in snails, roses, pyramids or any shape you want. Brush with beaten egg or melted butter. Bake in a quick oven until brown. Use as a garnish or vegetable. Enough for six persons, POTATO PUDDING 8-ot. sieved potatoes, 4 -os, butter, 2 tablespoons honey or syrup, J pint milk, teaspoon salt, 2 eggs, juice and rind of half a lemon, 2-os. raisins or chopped peel. Mix all ingredients together and beat well. Bake in a greased fire-proof dish for J of an hour. 1-2 cups chopped, cooked, boiled or steamed potatoes, 2 cups potato water, 3 cups hot milk, butter, IJ-oz. flour, 1 small onion chopped finely, 1 teaspoon chopped parsley, salt and pepper to taste. Place potatoes, water and chopped onion and parsley in saucepan and simmer for 20 minutes. Melt butter in another. Stir in flour, off the heat, and when smooth, stir in hot milk by degrees. Stir till boiling. Add sieved or whisked potato broth. Season to taste. Add parsley. Enough for 4 to 6 persons. POTATO SOUFFLE 3 cups sieved, hot potatoes, 1 tablespoon melted butter, 2 tablespoons cream or canned milk, 2 eggs, 1 teaspoon chopped parsley, salt and paprika. Beat potatoes till quite smooth. Stir in butter melted with the cream or milk. Beat in egg yolks, parsley and seasonings. Beat egg whites till stiff, and fold in to mixture. Place in a well-buttered souffle dish, or fireproof baking dish. Bake in a moderate oven Enough for 6 persons. POTATO SALAD 8 medium boiled potatoes, 5 peeled tomatoes, J teaspoon French mustard, 1 teaspoon castor sugar, 2|- tablespoons olive oil, 1 teaspoon chopped parsley, pinch salt, paprika to taste, 1J tablespoons vinegar. Slice potatoes and tomatoes. Place in layers alternately in salad bowl. Mix all the other ingredients together and pour over. Chill and serve. Enough for 6 to 8 persons. 6 medium washed potatoes, 6 skinned sausages. Cut a core out of the centre of each potato. Stuff sausage meat in its place. Bake in the usual way. The potatoes may be peeled if liked and roasted in dripping, as for roast potatoes. POTATO DROPS 3 cups hot mashed potatoes, £ cup hot milk, I or 2 eggs, pepper and salt to taste. Beat all ingredients together. Add minced parsley or crushed herbs to taste, if liked. THe mixture should be a thick batter. Drop in tablespoonfulls, like pancake batter, into a frying pan, containing a ■ little melted butter. Cook till brown below, then turn and brown on the other side. Fold in two. Serve with fried or grilled dishes. BREAKFAST IDEAS Fried fish cakes made with potato and flaked, cooked, smoked fish, fresh fish or salmon. Serve with a roll of grilled bacon on each. Serve left-over potatoes, sliced and fried, with fried or grilled bacon or sausages. Poached egg on mashed potato, fried golden brown on one side. CASH PRIZES TO BE WON . Tune In to those sessions on your Z.B. Stations: Aunt Daisy Session— 8.45 a.m. Shopping Reporter’s Sess.—ll.3o a.m. Home Service Session— 2.30 p.m. Young Married’s Session— 4.30 p.m. And you will havi an opportunity of winning »omt of th« cash prizos totalling ovor £2B. ON YOUR Z.B. STATIONS W in BULK NOW! J