MERELY POTATOES

Evening Post, Volume CXXIV, Issue 87, 9 October 1937, Page 19

MERELY POTATOES

CINDERELLAS OF MEALS

SOME APPETISING DISHES

A few potatoes and a lot ol imagination.can be responsible for some of the most, palatable and picturesque dishes to come out of any kitchen. Fortunately the imagination has been already used to good effect by Continental cooks, and for housewives there are hundreds of interesting recipes only waiting to be tried. Here are some appetising ways of serving potatoes, as set out in the "Sydney Morning Herald." When baked potatoes are wanted, and there is little time to cook them, boil for fifteen minutes before baking. When roasted potatoes are wanted quickly, boil quickly for two minutes, drain well, steam till dry, then place with fat in a roasting tin under the roast. Turn them in the fat, so that they are greasy all over, before roasting. TO FR¥ POTATO CHIPS. Make the frying pan hot, but it must on no account boil. Put a few potatoes in the frying basket Plunge the basket into the fat. Cook the potatoes ovc. a moderate heat till tender arid slightly coloured Remove the basket at once. Place the potatoes on a sieve to get partly coid. Replace the fat on the fire, and when it steams a blue vapour plunge the potatoes in a second time. Shake them xibout in the basket till they are swollen and crisp. Remove at once. Do not put too many in the frying basket at once. POTATO CROQUETTES. Take 3 cupfuls hot mashed potato, 1 teaspoonful salt, 1 egg, pinch pepper, ? tablespoonfuls butter or margarine, 1 teaspoonful minced parsley, 1 teaspoonful minced onion (this may be omitted), flour. Put the potatoes, butter, sail, pepper, parsley, and onion into a basin, and mix well together with a wooden spoon. Cool. Shape into balls of potato shape. Roll in flour. Dip in lightly-beaten eggs and coat with breadcrumbs. Fry in deep, smoking hot fat for three minutes. Drain and serve. BAKED POTATO MASH. Take 2 cupfuls cold mashed potatoes, 2 tablespoonfuls melted margarine, 1 egg, 1 cupful milk, pepper and, salt. Beat the margarine well into the potatoes. Stir in the well-beaten eggyolk, milk, and lastly the stiffly frothed egg-white. Season to taste with salt and pepper. Bake in greased fireproof dish in a quick oven. Serve immediately.