POTATO COMESTIBLES

Otago Daily Times, Issue 21920, 4 April 1933, Page 13

POTATO COMESTIBLES

LORD BLEDISLOE OFFERS PRIZES. His Excellency the Governor-General, Lord Bledisloe, has offered to the Wellington Horticultural Society the following special prizes for the greatest number of palatable comestibles made from potatoes, but not from potato flour; — First prize, £2 2s; second prize, £1 Is; third prize, 10s 6d. The competition will be held at the society’s autumn show, at the Towri Hall, Wellington, on Thursday, April 27. The following recipes by Dr Edmund Spriggs, M.D., F.R.C.P., have been kindly supplied by his Excellency:— POTATO BREAD. Put Gib of flour into a bowl and make a hole in the middle. Stand 4oz of yeast with a small pinch of sugar in a pint of water before the fire till it froths to the top of the water. Take 21b of cooked mashed potatoes. Potatoes left over may be used, but must be warmed up. Mix the warm, mashed potato into the yeast, then pour it into the hole in the flour, and work into a dough, adding gradually 2 quarts of water. Knead thoroughly for half an hour. Set in front of the fire to rise for an hour. Divide into eight loaves, and bake for an hour and a-half. Yeast will be saved if 2Joz only is used, in which case the bread takes longer to rise. It may be made last thing at night and left on the rack of the range after the fire is low. In the morning the dough should be ready to put into the oven. These loaves have a good taste. It is better to make a small quantity at a time, enough for two or three days, only, as potato bread does not keep so well as ordinary bread. ' Small loaves are better than large ones, because they give more of the pleasant-tasting crust. A - though potato contains much less starch and protein than flour, when the bread is made with these proportions and baked in small loaves rather more water is driven off, so that the loaf contains as much body-building protein as ordinary bread; it yields 1170 calories to the pound; that is nearly the same amount of nourishment as ordinary bread. A good loaf can also be made with more potato, one part to two parts of flour, or even half and half; but the bread tastes of # the potato, and is not so nice as when it is made with one. part of potato to three of flour. POTATO SCONES.

Take ilb of cooked and mashed potatoes. add a little salt, and knead in as much flour as it will take (about IJoz), using two or three teaspoonfuls of milk to make a stiff dough. Roll out thin on a floured board. Cut into rounds, and prick with a fork. Bake on a hot girdle or baking tin for about five minutes, turning when half cooked. When baked, butter the scones with butter, margarine, or dripping if available, roll up, and serve hot. The batch gives over 600 calories. Potatoes mav also be used for a great number of dishes, of which the following are a few:— Fish cakes, rissoles, kedgerree, Irish stew, hot pot. shepherd’s pie, sea pie, vegetable pie, souffles, salads, soups, potato sanders, potato rolls, potato cheese, potato fritters, and potato pie. POTATO SANDERS. Take lib of boiled potatoes, and while hot work into them, by mashing, 3oz flour to make a stiff paste. Roll this out, and cut in six squares. Soak 2oz breadcrumbs in a little water, squeeze them dry, and make into a forcemeat with half an onion, which has been soaked in boiling water, loz chopped parsley or herbs, and a little nutmeg: add seasoning. Put some of the forcemeat into each square of potato paste and roll like a sausage roll. Bake in a hot oven for 20 minutes. The baldgives about 770 calories. POTATO CHEESE. Mash lib of boiled potatoes while hot, add two tablespoons of milk, 3oz grated cheese, pepper and salt, and 4oz of cook; ing -fat. Grease a piedish with loz of cooking fat, and strew it thickly with breadcrumbs: fill with the potato and cheese, and bake for half an hour in a good oven. Turn out. and serve very hot. An excellent dish. .Food value about 10,10 calorics, with over an ounce of protein.