SAVOURY SUPPER DISH.
For 6 average potatoes, use 2 eggs, 2ozs butter, 2ozs Cheshire cheese, 2ozs flour (self-raising), * cupful milk, salt and pepper to taste. Peel the potatoes, par boil them, dram, and allow to cool. Mince or giate them, put them into a large bowl and beat smooth. Add the yolks of fc he eggs and beat till creamy. Add the butter—just melted, not hot— -and the finely grated cheese. Mix well, and beat in separately, the ff JU r, tlje nn.k, plenty of salt and pepper, and the egg whites beaten to a stiff froth. Butter a pudding dish, turn in the mixture, and bake in a moderate oven, kerve piping hot. ,
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Bibliographic details
Matamata Record, Volume XIII, Issue 1104, 10 March 1930, Page 2
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114SAVOURY SUPPER DISH. Matamata Record, Volume XIII, Issue 1104, 10 March 1930, Page 2
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