NEW WAYS WITH POTATOES.

Manawatu Standard, Volume LI, Issue 7, 8 December 1930, Page 11

NEW WAYS WITH POTATOES.

Potatoes are rich in the vitamin that is necessary for growth and the maintenance of health; consequently we should eat as many as we can whilst they are at their best, they can he served in so many ways, not only as a vegetable, but as one or the ingredients of scones, cakes, soups, salads, salad dressing, sauce, pies, etc. And when I sav pies I do not mean the old-fashioned potato or shepherd s pie, but pie with a potato crust. PAT A.TO PASTRY.

Boil one pound of potatoes in their jackets, remove the skins and mash the potatoes with a little hot milk an ounce of butter or margarine When smooth beat in four ounces of flour till quite well-blended into a dough, season with pepper and salt and roll out, use it to cover a pie dish of meat or to make the following: BAKED POTATO PUDDING. Grease a pudding basin, line it with some of the rolled out potato pastry, leaving a piece for-the lid, put m half a pound or more of beef sausage meat, cover with the potato pastry, and bake for forty-five minutes to one hour in a moderate oven. Turn out the pudding and serve it with a good brown gravy and greens or Brussels sprouts (and never- put soda into the water which you cook green vegetables). If you put them into plenty of boiling water with a little salt, and boil rapidly with the lid off for ten to fifteen minutes—not longer, certainly, than twenty minutes —thev will be beautifully green. If they are discoloured, either they are too old to eat, or they have been cooked improperly or too long, xou might just as well not buy greens as cook them with soda; it destroys all their vitamin value. This is not a whim of my own, but the results of; discoveries made at the Lister Institute by the leading and most careful research workers. . Your health will improve if you omit the soda. PIE MADE WITH POTATO PASTRY. (1) If you have had fried liver and bacon for midday dinner ,_ you can make a delicious supper dish by putting any left over (cut into pieces convenient for serving), into a pie dish, with some of the gravy and covering it with potato pastry made as above. (2) Pieces of beef which can be bought for sixpence per pound can be cut in pieces, dipped in flour . seasoned with pepper and salt, cooked in the oven till tender, covered with potato pastry and baked till brown. (3) Finnan haddie or any other fish with alternate layers of tomato seasoned with a little thin stock poured over can be covered in the same way. (4) Kidneys may be stewed and bacon fried, put into a shallow dish, covered with potato pastry and baked. STEAMED POTATO PUDDINGS. (1) Grease some small mbulds, and dust them inside with chopped parsley. (2) Boil two or three large potatoes in their skins, drain and fry and peel, then mash up very finely. Cut a slice of thin bread, cut up into small dice and fry in butter, add them with the butter to the potato, also a little minced cooked ham or bacon; now beat up two eggs and mix them with the other ingredients, season to taste. Put into the moulds, cover with buttered paper, and steam till firm, twenty or thirty minutes. Turn out on toast and serve hot with a good gravy.