POTATOES

New Zealand Herald, Volume LXX, Issue 21462, 8 April 1933, Page 7 (Supplement)

POTATOES

_ , Although most peocuJ up potatoes for frying into Srips it will be found that the potatoes are better if they are cut into rounds. Additionally, if they are cooked in this manner the potatoes may bo shaken far moro easily in tho wire basket, as they will not slip through the holes as potatoes cut in the usual way have a habit of doing. More round potatoes may bo cooked at once, as they fit better into the chip pan and seem to take up less room than those cut in strips. If boiled potatoes are required in a'hurry it will be found that they boil more quickly if cut in half longways instead of across. Potatoes a la Creme.—Tho required number of medium-sized potatoes (cooked), loz. butter, half-a pint of white sauce, two tablespoonfuls of cream, two'teaspoonfuls chopped parsley, half-a teaspoonful of chopped shallot, salt, pepper, and nutmeg to taste. Cut the potatoes into fairly thick slices, and put them iu a saucepan with enough boiling water to cover them. Heat them through quickly, then drain off tho water. Put them in a saucepan with the white sauce, salt, pepper, and nutmeg to tast'o. Melt the butter, put in tho shallot, and fry it a goldenbrown. Then add the parsloy and stir these gently before adding to tho potatoes. Lastly, add the cream, put all into'a vegetable dish, and sprinkle with chopped parsley before serving. Potato Oases. —Choose large potatoes of even size. Peel them and cut them in halves lengthways. On the flat side, about an eighth of an inch from the outside, make an incision with the point of a knife, then scoop out all the centre till you have formed a cup an eighth of an inch thick. Make all the cases the same size. Put each in water when done, to preserve the colour. When the frying fat is hot, rub them dry /with a cloth, and plunge them into the smoking fat. After a few minutes lessen the heat and leave them to cook gently, so that they aro tender, without being too brown. Drain them well, and fill them with any savoury mixture, such as cooked sausago meat or a cheese mixture. Give them a minute or/ two in tho oven before serving. ■ \ ; ■': Potato Scones.—Flour, ilb; old potatoes, Sozs.; butter, 2ozs.; salt, half teaspoonful; cold milk, half pint; 0110 teaspoonful baking powder. Mash tho potatoes and beat with the butter; add sifted flour, salt, and baking powder. Pour tho cold milk over and mix to a light dough. Turn on to a floured board and/roll out and cut in shapes. Bake on a floured tray or fry in boiling fat. Potato Soup.—lib. potatoes, three pmall onions; butter, 30z.; stock, 1J pints; milk, half pint; two tablespoons pago or rice. Prepare and slice vegetables and boil in fat for 5 minutes.

Add boiling stock. Simmer gently till reduced to a pulp. Add milk and sago or rice. Simmer for twenty minutes, season, and serve--StuSed Potatoes. —Six old potatoes; four tablespopnfuls milk; three tablespoonfuls butter; half teaspoonful salt, or pepper and salt may bo used to taste; half cup of peas, beans, and carrots. Clean potatoes and soak in cold water for one hour. Bake in a hot oven forty minutes. Cut a hole in potatoes and scoop out pulp, taking rare not to break skin. Mash pulp, butter, milk, salt, pepper, and chopped vegetables. Beat well, then full the skins with the mixture. Return to oven until baked. Serve hot with a roast of mutton.