S. A. RHODES FELLOWSHIP

Evening Post, Volume CXVIII, Issue 36, 11 August 1934, Page 18

S. A. RHODES FELLOWSHIP

POTATO RECIPES

(Contributed, by Miss V. Macmillan, S. A. Rhodes . Lecturer, Massey College, Palmerston North.)

Tho farmer's wife who knows how to use potatoes in a variety of ways, so that thoy can make tho main dish of a meal, is able to economise very much in her purchases of bread and flour for

scones, etc.

Potatoes have about one-third the fuel valuo of bread, but aro much richer in tho alkaline minerals and vitamins, and so result in bettor balanced meals when oaten with meat than does bread or othor foods rriado from flour. Potatoes are low in proteins (muscle foods), and so when served as tho main dish voquiro to be combined with meat (as in shepherd's pie, potato croquettes; etc.), or egg (as in Scotch eggs, potato omelet/ Treasuro Trove), or cheese (as in Eseolloped Potatoes au Gratin).

Duchess Potatoes.—Eicod hot potatoes, 1 cup; buttor, i tablcspoonfnl; salt, i tcaspooriful; egg yolk, 1. Method: Add butter, salt, and slightly beaten egg yolk to the hot ricod potato. Shapo using pastry bag and tube, in form of baskets, pyramids, leaves, roses, etc. Brush' over with beaten egg diluted with one teaspoonful. 6f water and brown in hot oven. PRINCESS, EN SURPRISE, ESCOLLOPED. Princess Potatoes.-^-Potato cubes, 3 cups; white sauce (medium), 1 cup; marnrito, 1 teaspoonful; :lemon juicej itablospuonful; chopped; parsley, 1 teaspoonful;, butter, 1 ■tablespobnful. Method: Fry potato cubes.in: deep fat until delicately browned, : arid drain, on paper. Make medium white sauco and add marmitc, lemon juice, parsley, an d butter. Add potatoes'-and?'serve ,at ?nce. . • '-• ■ V .;"'■ ''■"' ■■J':: : ,■■■■■'.'■' •■■ '. Potatoes efn Surprise.-7-Hot. niashed potatoes, 2 cups; butter, 2 tablespoonfuls; salt, 4-toaspoonful; onion juice; 1 , teaspoonful; /chopped parsley, 1 tablespoonful; yolk ■• of egg, 1; pepper, ' celery .' salt ' ; to tasto. Mothpd: Mix in order,..' given; boat well, shapo in small-nests,/.and.fill (vith poas or any bits of loft-over vegetable, minced meat; or fish, which have been warmed, with salt,, pepper, arid a little butter, or hard-boiled egg- Cover tho nest with more potatoes,'dip in egg and crumbs, and fry in deep fat. This is a good way of using left-ovor creamed or mashed potatoes. By adding a whole egg to 6ach cupful' of, potato, it is possible to avoid the extra work, of dipping in egg and crumbs. They ;tako but a minute to cook and when done should be drained on absorbent paper. \. Escplloped Potatoes.—Method: Wash, pare, "and cut raw potatoes in thin slices, grease a piedisb or casserole and cover the bottom with a layer of potatoes. Sprinkle with flour, bits of butter "(or dripping), salt and pepper to season, and then add another layer of potato. Eepeat above" process until dish is full. Pour in sufficient milk until the top layer is just covered. Bake in a moderate oven until' potatoes are tender and top is brownod.- ; ■-■■<■." Variations for Escolloped Potatoes. — Cooked left-over potatoes may be used instead of raw ones, in which caso pour thin white sauco over them instead of milk. Layers of hard-cooked eggs or grated cheese or mincedl ham may bo added also for varioty"arid" to make''the dish a complete one.1 , , . • ' , UNUSUAL DISHES. Treasure Trove.—Chopped peanuts, i-cupj-hard-copked-eggs, 2; dic'od cooked potato, 2 cups; salt, 1 teaspoonful; flour, 2 tablespoonful; butter (or other fat), 2 tablespoonfuls; milk, 11 cups; cayenne; white sauce. Method: Add to white sauce, diced potatoes, coarselychopped egg and chopped peanuts. Heat and serve immediately. . Potatoes Florentine.—Mash potatoes Wll light and keep hot in the saucepan standing in a : larger one containing boiling water. Meanwhile have some spinach cooked and mashed and add to it butter and cream. Pass the mixture through a sieve and when ready add to the potatoes using uvo-thirds of mashed potatoes to one,of spinach. Mix well together and serve .with croutons of fried bread. Stuffed Potatoes (tea • dish).—Scrub six medium potatoes and bake in jthcir skins (ono hour at 400 degrees). Cut a thin slice from tho sido of each. Scoop out the inside and mash with two tablespobnfuls of butter, three tablespoonfuls hot milk, salt and pepper to taste, then fold into tho mixture the whites of two eggs beaten stiff. (Mincod ham, liver,, tomato, grated or chopped : parsley may bo added.) Refill skins piling potato mixture high and. rough on,t**Pj. and brown in hot oven. ;. : ■ ■>''~.'-..■;■' : Glazed Eumaa'asj (rich). --Partly boil and cut in halves medium >sjzed kumaras. Lay evenly in a baking jpan. Pour over a syrup made of j-ciip buttor, 2 tablespoonfuls sugar, and -j-cup water. Bake in a hot • ovoffiuntil quite tender and nicely browned (baste occasionally). OMELETS AND PIKELETS. ; Potato Omelet:-^- CUP;niashed potato; 3 eggs;, two-thirds cup milk; salt and pepper. Method: Add milk and seasoning to potato, then egg. Have 1 tablospoonful of buttor or dripping hot in frying pan. Add mixture and cook until brown on tho bottom. Then set pan in moderate oven to cook until- puffed and set on top. Fold and turn on to a hot plate. Savoury Potato Pikelets.—3 cups mashed potato; i-eup hot milk; 1 or 2 eggs; -J-teasoponfui salt; i-teaspoonful pepper. Method: Beat ingredients together. Drop by tablespoonfuls on an oilod girdle. Serve with hot meat and gravy, or with little bacon. Mock Whitebait.—l£ cups shredded raw potato; -1-teaspoonful salt; 1 egg; 4 tablespoonfuls flour; 1 toaspponful baking powder; 1-8 teaspoonful pepper. Method: Combine potato, well-beaten egg, flour, salt, baking powder,, and pepper. Drop by tablespoonfuls into a fryiug pan containing a little hot fat and cook until golden, brown on both sides. (A few drops of anchovy sauco may bo added if desired.) Serve with tomato or anchovysaucc. .