STUFFED “POTATOES"

Evening Star, Issue 19924, 21 July 1928, Page 21

STUFFED “POTATOES"

These are really cakes—very good and not a bit hard to make!

Required; Ground sweet almonds, half a pound; castor sugar, two ounces; icing sugar, two ounces; vanilla; lemon juice; cake-crumbs, two ounces; plain sweet chocolate, one ounce; a little jam an• I c '•oa-powder; one or two sweet almonds. Sieve the sugars, and mix them with the ground almonds, add sufficent vanilla and lemon juice to bind these to a pliable paste If too dry, add more flavourings, or even a little water. Knead this almond paste until smooth, md it is ready to use. Now mix the cake crumbs and chopped chocolate with a iittlo jam, or, if liked, sherry or liqueur, to hind them. Shape this mixture like quite small potatoes. Wrap each up in piece of almond paste, and pat, roll, aiiU snapo cacu uun lacy rescnib.i •ii.-c f’leni shapes, dusting the hands with icingsugar to prevent sticking. With a skewer make a few dente on each to look like “eyes,” and roll each potato in line cocoa-powder. Stick a few shreds of almond into 'ie dents to look like shoots routing from the eyes, and servo tho finished “potatoes” on a fancy paper on a

pretty dish, or place each one in a fancy paper sweetmeat case. Note: make the " potatoes” any size, and the filling large or small, according to the thickness of almond paste required. Chopped nuts, or candied or tinned fruit, etc., can bo used instead of chocolate if wished. Or pieces of jam sandwich, or Swiss roll, cut to shape, answer well instead of making a filling.