To-day’s Recipe

Sun (Auckland), Volume III, Issue 644, 22 April 1929, Page 5

To-day’s Recipe

POTATO PIE fG r "Y" HO lbs of potatoes, of rG / onions, Ilb of tomatoes, 2oz r rG * °f grated cheese, two eggs, O’ n] one gill of milk , los of butler, lx „] Steam the , potatoes until soft then Cr “j rub them through a sieve. Slice D hj the onions finely and fry them %n £ tn butter. Stew the tomatoes until (J Ln soft, then rub them through n [J: Cn sieve. Mix together the potatoes, [J [„ f lato puree, onions with the but £ [n ter they were fried in, having bee t n [H careful not to burn it, and a good rx. Q. sk a soiling of salt and pepper. Add k fjj the grated cheese, the eggs we'l k rC beaten and the milk made. hoi. a r£ Heat until thoroughly mixed, then Jj rG turn into a fireproof dish and nj sprinkle with grated cheese. Brown Ln j£] in a moderate oven and serve hot. Cj