RECOMMENDED RECIPES.

Taranaki Daily News, 2 January 1926, Page 16

RECOMMENDED RECIPES.

SIX POTATO RECIPES. The following recipes show six different of making lit lie potato cakes or balls—delicacies which make an appetising cltange in the daily menu :—• Potato Croquettes.—Peel and boil six mexlium-size<l potatoes and rub them through a wire sieve. Return the “riced” potatoes to the saucepan with 2oz of butter, a little salt and pepper, a tablespoonful of finely-chopped parsley, and the beaten yolks of two eggs. Stir over the fire until the mixture leaves the sides of the pan (if too thick to begin with, add a tablespoonful of milk or cream). Turn out on to a plate, cover with another, and leave to cool. When cold, shape into small balls, dip in beaten eggs and dried breadcrumbs, and fry a golden brown in boiling fat. Serve on a white d’oyley with sprigs of fried parsley. Potato Cheese Cakes.—'Boil a pound of potatoes and mash them to a smooth paste. Stir in a tablespoonful and a half of butter, the beaten yolk of one egg, two lablespoonfuls of grated cheese, a little salt and pepper, and about two tablespoonfuls of milk. Stir over the fire until the paste leaves the sides of the saucepan, and then turn out into a plate to cool. When nearly cold roll into flat cakes. Dip each in crushed vermicelli, or in egg and breadcrumbs, and fry a -pale brown. Potato Balls. —Boil six medium-sized potatoes and pass them through a sieve. Place the potato flour in a bowl and work into it the beaten yolks of two eggs and sufficient milk or cream to make the mixture suitable for making balls. Season with pepper, salt, nutmeg, the grated rind of a lemon, and some finely-chopped parsley; when well mixed and smooth, take up by small spoonfuls, form each into a ball, dip in melted butter, and place in the oven on greased paper until cooked and brown. Savoury Potato Balls.—Mash lib of boiled potatoes very smoothly, and add a tablespoonful of butter, a dessertspoonful of chopped boiled onion, two or three ounces of minced ham or tongue, pepper and salt to taste, and when well mixed blend all to a paste with the yolks of one or two eggs. Leave to get cold and then shape into flat cakes, roll each in egg and breadcrumbs, and fry a golden tint. Potato Boulott.es.—Take lib of sieved boiled potato, and while hot mix it with loz of butter, a teaspoonful of powdered cinnamon, a little pepper and salt, and a dust of nutmeg. Stir in the lightly-ijcaten yolks of two eggs, and lastly the stiffly-whisked whites (if too moist leave out some of the white of egg). Have ready a small saucepan with plenty of boiling butter in it. Take the mixture up by teaspoonfuls, moulding it with a second teaspoon to look like a walnut; drop each into the frying-pan and cook until pale brown. Potato Fritters. — (1) Mix two cups of sieved boiled potato with a small teacup of flour. Beat to a smooth, stiff paste with a tablespoonful of butter, two tablespoonfuls of castor sugar, the grated rind ami half the juice of a lemon, ami a beaten-up egg. When cold roll out thinly and cut into circles. Fry in lulling fat. (2) Omit the sugar and lemon am! use a little .grated cheese, chopped parsley, and pepper ami

WHEN CHERRIES ARE IN SEASON. SOME RECIPES. Flan of Cherries. —Stalk ami stone lib of ripe cherries; put in a saucepan with 4oz of castor sugar and a gill of water; bring softly to the boil and dimmer till the cherries are tender, but do not allow them to break. Strain the juice, put the cherries in a basin, return the juice to the -saucepan; dissolve a small teaspoonful of arrowroot in a little cold water, stir it into the juice, ami continue stirring till it boils and is clear; remove from the fire, add the juice of one orange, and pour over the cherries. Line a flat tin or a sandwich tin with short pastry; line the pastry with a piece of greased paper, fill up with rice, and bake in a moderate oven twenty minutes; remove the rice piper, return* to the oven till brown.. When cooked, allow it to become nearly oil before removing from the t in. I? ill up with the prepared cherries, and put whipped cream on the top. Cherry Jelly.—lngredients: lib of cherries, three-quarters of a pint of water, ijoz. of gelatine, half a lemon, Toz of loaf sugar, one gill of cream, carmine, almond essence. Method: Wash the cherries, remove the stalks cut the fruit in halves, remove the | -•.tones. Put the fruit in io a pan with ; the water, sugar and juice of half a : lemon, and stew gently until 'tender, j Strain the juice, and if necessary add I a little water. Return the juice to the j pan, add the gelatine, ami stir over I low heat until melted, add the carmine j and almond essence. When cold put the i cherries into a border mould which has been rinsed out with cold water, and j strain the juice over. When sol, decorate with whipped cream. Cherry Tapioca.—Soak four tablespoonfuls of clean washed tapioca in a pint of cold water over night. Stew 11b of cherries with sugar, and squeeze out their juice, and add it to the tapioca. Cook in a double boiler for twenty minutes. Turn out and allow to get quite cold. Serve with custard or cream and sugar. Cherry Pie.—When making cherry pie add a stick or two of rhubarb to the cherries. It- makes the liquid thick and i syrupy, and is much nicer than adding water, without flavouring it in any way.