COOK WITH ELIZABETH POTATO PUDDINGS

Press, Volume CIII, Issue 30482, 2 July 1964, Page 2

COOK WITH ELIZABETH POTATO PUDDINGS

Potatoes are so much part of our everyday meals that we are apt to toss them into a saucepan almost with our eyes and minds shut But with very little extra thought they will moke the top special on the day’s menus. Here are two different ways of cooking them with onions to turn out differently and surprisingly popular. Ingredients: 8 potatoes 5 onions 2 tablespoons melted butter 1) teaspoons salt Good dash pepper Flour i teaspoon baking powder Method: Grate, shred or mince peeled potatoes and onions, mixing well together. Add two beaten eggs, salt pepper, melted butter, baking powder and sufficient sifted flour to mix to thick batter consistency. Turn into a buttered ovenware dish and bake for one hour at 350 degrees.

POTATO LAYER PIE Ingredients: Potatoes and onions according to quantity required (about eqal quantities of each) Flour Butter Milk Salt and pepper

Method: Butter an ovenware dish and into it slice a layer of potatoes, dust over with

flour, salt and pepper; a layer of onions, dush over with flour, salt and pepper. Continue until the dish is full or the desired quantity is layered in. Pour in milk until it just comes into sight at the top but not quite to cover Dot with pieces of butter Bake about an hour in a moderate oven, until the potatoes are tender when tested and the top well browned.