KITCHEN CRAFT.

New Zealand Herald, Volume LXIII, Issue 19496, 27 November 1926, Page 6 (Supplement)

KITCHEN CRAFT.

POTATOES AND CABBAGES. Pound up fine, add a ieacupful of cream or milk and a little butter, and salt and pepper to taste. Stir all together over the fire till hot. Pile up in pyramid fashion on a hot dish, and garnish with fingers of fried bread or toast, or it may bo baked in a piedish. SAVOURY CHEESE PUDDING. One gill of milk, £lb. of cheese, jib. of floury potatoes, loz. of butter, 1 egg, pepper and salt. Steam the potatoes and then mash them very smoothly, add the cheese finely grated, the pepper and salt, then the egg well beaten, and mixed with the milk. Put the mixture in a well-buttered piedish and bake in a moderate oven for half an hour. STUFFED POTATOES. Ingredients: 6 large even-sized potatoes, 3 hard-boiled eggs, 1 tablespoonful of chopped parsley, 2oz. of grated cheese, loz. of butter, a little milk, salt, and Scrub the potatoes and bake them in a moderate oven until soft, cut a piece from the centre of the potatoes lengthways, and with a teaspoon scoop out the inside. Mash this finely. Melt the butter in a p 0tl ) a< ld the potato

palp, and mix well; if too dry add a very little milk. Season the mixture and stir in the chopped parsley and cheese. Re move the shells from the eggs and cut each in half. Place half an egg, yolk side uppermost, in the centre of each potato skin, and pack the potato mixture round it Put the potatoes into the oven for a few minutes to reheat, and serve on a lace paper on a hot dish. Garnish with parsley. BAKED MEAT PUDDING. To two heaped teaeupfals oj finely chopped cold meat add a finely-chopped half-cooked small onion, the pulp of two tomatoes pressed through a strainer (or two tablespoon fuls of tomato sauce), 1 slight flavouring of mixed herbs and nut meg, plenty of salt and pepper, and heaped teacupful of mashed potato Moisten slightly with gravy or diluted meat extract. Have ready to receive it a greased piedish thickly sprinkled with browned breadcrumbs, and bake in .u moderate oven for about half aa hoar. Serve inverted on a flat dish.