RECOMMENDED RECIPES

Evening Post, Volume CXII, Issue 51, 28 August 1926, Page 17

RECOMMENDED RECIPES

POTATO COOKERY.

Potatoes at this season are difficult to serve attractively, so now is the time to try fancy ways of making them look nice. They also mako a very ©xoellent soup, writes Mrs. Wetherell. Take lib o£ cold potatoes and put them in a pan •with loz of dripping, 2 sliced onions, and a half-tea-spoonful of celery seed, and cook -without browning for a few minutes. Then add VA pints of stock, season with salt and pepper, and simmer for V& hours, stirring often. About ten minutes before serving, add half a pint of warm milk, and serve with fried croutons of bread. A small ham bone cooked with the potato is an improvement, and the soup may be sieved or not, as preferred. This is only suitable for old potatoes. Potatoes Au Gratin.—lib potatoes, %-pint good white sauce, 2oz grated cheese, loz butter, breadcrumbs. Boil the potatoes, cut them into slices or dice, and mix them with the cheese and sauce. Put them into a fireproof dish and sprinkle fine breadcrumbs on top, melt the butter, and pour it over the crumbs and bake in a moderate oven until very hot and a nice brown colour.

Savoury.—Potato ramekins: lib potatoes, 1 teaspoonful anchovy essence, 2oz butter, breadcrumbs, 2 tablespoonfuls milk, pepper. Boil and drain the potatoes and mash them smooth. Add loz of the butter, the anchoyy essence, and the milk, and a good seasoning of pepper. Beat until very smooth and fill the mixture into ramekins or shells. Sprinkle breadcrumbs

on top and put the remaining ounce of butter on top in small pieces. Brown in a good oven.

' Potato Stew. —6 good-sized potatoes, 1 large onion, 2oz dripping or butter, 1 gill water, %-pint milk, small bunch of herbs, 1 carrot, 1 dessertspoonful flour, salt, pepper. Wash peel, and quarter the potatoes, slice the onion thinly, and grate the carrot. Melt the dripping or butter in a stewpan and put in the potatoes and onions—they should be well dried in a cloth —cook for a few minutes without browning. Then add half the milk, the water, the carrot, a good seasoning of salt and pepper, and the herbs tied in muslin, mix well, put on the lid of the pan, and stew gently and slowly for about threequarter hour. When cooked, lift out the potatoes and place them on a hot dish. Mix the flour very smoothly with the remaining milk, and add to the liquor in the pan, removing the bag o£ herbs. Stir until boiling, simmer a few minutes, then pour over potatoes and serve very hot. For three persons.

Princes Potatoes.^-llb cold boiled potatoes, lioz grated cheese, loz butter, yolk of an egg, chopped parsley, salt, pepper, breadcrumbs. Mashed potatoes are suitable for this dish; otherwise the cooked potatoes must be rubbed through a sieve. Melt the butter and add to them, together with a good seasoning of salt and pepper, one teaspoonful of chopped parsley, the cheese, and yolk of egg, and best well together. Form the mixture into small rolls, arrange them' on a floured baking tin, scatter a few fresh breadcrumbs over them, and bake in a good oven until lightly browned; pile on to a hot dish and serve with mutton or veal cutlets.

Meringue Potato. —12oz of sieved potatoes, 2oz fresh breadcrumbs, 2 eggs, salt, pepper, loz butter. Melt the butter and add it to the mashed or sieved potatoes. Add the breadcrumbs and the yolks of eggs, and season well with salt and pepper. Whip the whites of the eggs until very stiff, and mix in very lightly, then form into rocky heaps on a baking tin and bake for fifteen minutes in a moderate oven. They should be firm and lightly browned. To Boil Old Potatoes.—Peel the potatoes very thinly and remove all "eyes." Choose potatoes as much of a size as possible, and place them in a pan just large enough to hold them. Add a little salt, and coyer with cold water. Put on the lid, bring quickly to the boil, and then allow the water to simmer gently until the potatoes are fairly easily pierced with a fork. Strain off all the water, cover the potatoes with a thick, clean cloth, and let them stand by the side of the fire from five to ten minutes. Shake the pan occasionally. They should then be dry and floury. Time, about thirty minutes.

Stuffed Potatoes.—Four good-sized potatoes, 4oz cooked meat, butter, 1 teaspoonful chopped parsley, 1 onion chopped, salt, pepper. Scrub teven-sized potatoes well and bake tbem in a. gentle oven until tender—about an hour. Then cut a piece from the end of each and carefully scoop out the inside. Mash this pulp, put it in a basin, add the meat finely chopped or minced, the parsley, and onion, and season well with salt and pepper. Bind together with a little good sauce, cream, or beaten egg. Fill the potato cases with this mixture, piling it rather high. Sprinkle with a few breadcrumbs and put a Binall piece of butter on top of each. Return to the oven and bake for about ten or fifteen minutes. Serve garnished- with parsley. Beef, ham, or tongue, game, or poultry, is best for these, as the meat should be tasty. Cheese grated or fish may be used in place of the meat.

Potato Straws.—Mix half a pound of smoothly mashed potatoes with half an ounce of butter, one tablespoonful of grated cheese, salt, and pepper, and a yolk of an egg. Mix very smoothly and roll the paste out about a quarter of an inch thick or. a floured board. Cut into narrow strips with a floured knife, lay these on a buttered baking tin, and bake in a moderate oven for eight or ten minutes until crisp and brown. Serve crossbarred on a hot dish. These are excellent with fish.