COOKING.

King Country Chronicle, Volume XXXII, Issue 4639, 13 May 1938, Page 3

COOKING.

TWO POTATO RECIPES. Potato Curry: Peal lilbs potatoes and cut them into even size pieces. Melt 2oz but'er in a saucepan and stir in 11 dessertspoonsful of curry powder to make a smooth paste. Then add the potatoes a large sliced onion, and salt and pepper.* Cook gently for 15 minutes and then pour in enough milk to cover the potatoes. Continue to simmer until the potatoes are soft when tested with a fork, remove the pan to the side of the fire and stir in a dessertspoonful of unsweetened condensed milk and a squeeze of lemon juice. Turn on to a very hot dish and serve with a border of boiled rice. This should be enough for five people.

Potato Souffle: Rub lilbs of cooked potatoes through a sieve, and add to them an ounce of melted margarine, 2 tablespoonsful of milk, the yolks of 2 eggs and seasoning to taste. Mix them all together over the fire, then move to the side and stir in lightly the stiffly whisked whites of the eggs. Turn into a greased souffle mould with a band of buttered paper tied round it, and cover the top with greased paper. Steam for 40 minutes in a saucepan, with enough water to reach half-w,ay up the mould, or bake in a moderate oven for half-an-hour. Turn on to a hot dish, cover with white sauce, and garnish with parsley.