Starring Potatoes

Press, Volume CI, Issue 29853, 20 June 1962, Page 3

Starring Potatoes

Potatoes can be just a dreary “padderouter” to add bulk without interest to a meal, or they can steal the show. Try doing something different with them for a change. Serve fluffy potato balls, Paprika Potatoes, Potato Packets, or make a Plimmerton Patty. You will find that the meal takes on quite a new look, even if it started with a dreary looking piece of cold meat and a few potatoes.

PAPRIKA POTATOES Ingredients: Whole large potatoes Cooking oil Butter Paprika Method: ' Scrub potatoes, dry and rub well with cooking oil. Bake at 400 degrees 1 to 11-z hours. As soon as it comes from the oven, prick it to let steam escape and prevent sogginess, then place in a folded clean tea-towel and roll firmly between the

hands without breaking the skin to fluff up the inside. Cut a large cross on one side and squeeze gently so some of the potato will rise in a mound. Place a knob of butter in the centre and sprinkle well with paprika.

PLIMMERTON PATTY Ingredients: 4 large potatoes 2 onions 2oz butter or bacon fat Salt and pepper

Method: In a heavy pan or electric frying pan heat butter or fat. Very thinly slice raw potatoes and onions and arrange a layer of potatoes, a layer of onions, a dusting of salt and pepper and so on until all are used. Cover and cook over low heat for 25 minutes or until tender. Remove cover, raise bottom heat and cook without stirring until the bottom is browned and crisped. Fold over and lift out on to a hot dish.

Celery Souffle Celery adds a very special flavour note whether it is served alone as a souffle as given below, a vegetable, an addition to meat dishes or with fish fillets. Ingredients: 1 large head of celery or 2 small ones 1 cup milk 2oz butter 2oz flour 1 small onion 3 eggs. Method: Chop celery and simmer in the milk with one onion until quite tender. Drain out, reserving liquid, and rub both celery and onion through a sieve. Melt butter and blend in flour, then milk, then celery puree. When smooth and boiling remove from heat and beat in three egg yolks and season to taste with salt and pepper. Whisk egg whites with a pinch of salt until very Stiff and fold through. Turn into a souffle dish and bake in a hot oven until well risen and browned. A more economical and slightly inferior souffle may be made by adding white breadcrumbs and cutting down the eggs.