WAYS WITH POTATOES

New Zealand Herald, Volume LXX, Issue 21562, 5 August 1933, Page 7 (Supplement)

WAYS WITH POTATOES

fcECIPES FROM GERMANY The ways in which potatoes may be ierved are so numerous and varied that one wonders why the majority of people can think of nothing better to do with them than to boil or roast them. Here are several favourite German recipes—and the. Geman woman is nothing if not a good cook and housewife. Cheese and Potato Pie.—One pound potatoes, loz. butter, loz. grated cheese, quarter pint milk, two eggs, a little shit. Slice the potatoes and fry them in the butter. Place thefn in layers in a souffle dish, sprinkling them with salt and grated cheese. Beat the eggs with the milk and a little salt and pour over the potatoes. Bake in a moderate oven for about threequarters to au hour. First cover the dish until the custard is set, thon take off the lid and bake until lightly browned. Potato Nests.—Four potatoes of even sizo, one egg, l£oz. butter, a little milk, salt, popper, parsley. Scrub the potatoes thoroughly and mark an oval through tho skin with a sharp knife. Bake until soft. -Peel off the oval oti the skin and scoop out the potato, leaving the skin shell quite empty. Sieve the potato and milk with tho butter, seasoning and a little beaten egg. Beat thoroughly until smooth. Fill the potato shells with the mixture, return to the oven to reheat, and garnish with parsley. Vegetable Souffle.—A cauliflower, 21b. potatoes, 2ioz. butter, 2joz. flour, one pint vegetable liquor and milk, one or two eggs, 4oz. -grated cheese, gait, nutmeg, a little cream. Parboil the cauliflower until, soft. Peel the potatoes, cooked* in their jackets. Cut in thin slices, sprinkle with salt and place in layers in a prepared souffle dish. 'Sprinkle with half the cheese. Divide the cauliflower into small pieces, place theso ..on tho potatoes and cover with a thick sauce made of the butter, cream, flour, vegetable water, milk, salt and eggs. Sprinkle with morsels of buttef and tho rest of tho grated cheese, and a little nutmeg. Bake, in a, hot oven for about half to threequarters of an hour, until the souffle has a brown crust.