IN THE KITCHEN

Dominion, Volume 22, Issue 264, 3 August 1929, Page 20

IN THE KITCHEN

Stoved Potatoes.—Put a teaspoon of butter in a large saucepan, and when thoroughly hot three good-sized .Spanish onions are sliced into it, and allowed to fry till well browned. To the browned onions are added three or four large potatoes peeled and sliced as for frying,' all being shaken together for a minute or so. _ A pint to a pint and a-half of stock is then poured in. The saucepan is well covered, and the whole is left to simmer till all the stock is absorbed and the vegetables are quite soft and well incorporated. Seasoning of salt and pepper is added some minutes before removing from the saucepan. For a winter Sumner dish for children stoved potatoes would be hard to beat. When followed by an apple or some leaves of crisp lettuce it forms au ideal nursery meal. Potato Puff.—This is an Irish dish. It requires a large breakfastcupful of mashed potatoes, two tablespoonfuls of melted butter, two eggs, four tablespoonfuls of milk or cream, and salt and pepper to taste. Put the mashed potato into a basin, add the butter to it, and beat these together until the mixture is white, and smooth. Whisk the eggs until they are frothy, add the cream or milk, and then mix them in with the potatoes. Season the whole with parsley or thyme, or any other seasoning liked, turn into a buttered dish, and hake in a hot oven till it has puffed up and turned a delicate brown tint. Serve at once. It is very nice served with fried eggs. Potato Roll. —The ingredients for this are 21b. of mashed potatoes. 2 tablespoons of ground nuts (if liked), 2 small grated carrots, a tablespoonful each of chopped onion and ehopped suet, half tenspoonful of powedered herbs, a little milk and some thick gravy, with salt and pepper to taste. Mix the potatoes, nuts, carrots, onion, suet, herbs, milk, salt, and pepper well together, and shape the mixture into a roley poley. Put this into a well-greased tin, cover it with greased paper, and bake in a moderate oven until brown. The gravy is poured over just before serving. Potato Scallops.—Some mashed potato and a little grated cheese are required for these. To make them melt a good tablespoon of butter in a saucepan, adding 11b. of mashed potaoes, two tablespoons of grated cheese, salt and pepper to taste, and enough milk to mix all to a soft paste. Butter some scallop shells or grease a piedish. Fill with the mixture, brush over the top with a little melted butter, and sprinkle with cheese crumbs. Bake till brown.

Potato Soup.—Melt a small lump of butter in a saucenan. Cut half a pound of potatoes into thin slices, and chop up an onion. Stir them in the fat for a few minutes, then add two pints of water, and boil the whole until the vegetables are reduced to a pulp. Add a sprinkling of sago and half a pint of milk, cooking the soup until the sago is transparent. Finally put in some salt and pepper to taste, and serve. Green Pea Puree.—One teacupful of dried green peas. Soak them over night, then boil gently until quite soft, drain off the water and rub them through a sieve. Boil two good-sized potatoes and rub them through a sieve. Slice 11b. of tomatoes, reserving one for garnishing, and simmer until soft, rub them through a sieve. Have ready 2oz. of macaroni broken into short lengths and well cooked in salted water. Mix together the peas and tomatoes, and add to them loz. of liquid butter and a good seasoning of salt and pepper. Stir in two tablespoonfuls of hot milk. Beat until smooth and byown in a hot oven. Toss the macaroni in the tomato puree over gentle heat with the remainder of the butter. Arrange this round the dish and garnish with pieces of fried tomato.