THE RIGHT RECIPE

Timaru Herald, Volume CXLVIII, Issue 21559, 23 January 1940, Page 10

THE RIGHT RECIPE

THE POTATO EIGHT” During my tour in England I was very interested to meet at a little inn in a village in Norfolk, "The Potato Eight,” a bevy of eight lovely English girls travelling in a bus through the country, under engagement to the Potato Marketing Board, the object being to encourage the serving of potatoes as a major part of the daily diet and to instruct in the better preparation of this vegetable. The girls were all members of “The League of Health and Beauty.” and the bus was used as a caravan, from which entertainments were given in the evening at the town or village at which the girls were to spend the night. It was also profusely decorated with posters, etc., setting forth the food value of potatoes, all the posters being printed in emerald green on a white background. The girls’ costumes were carried out in the same colour combination—white pleated frocks, with socks with green tops, white shoes, white turban hats and emerald blazers. They were a most attractive group and as they entered the dining room of the little country inn for lunch, every eye was turned in their direction. It seemed rather a unique and certainly a very attractive mode of advertising. As they travelled along, they delivered very nicely printed folders, again in green and white, containing a series of recipes, and the following is a selection: POTATO RECIPES New Potatoes in Mint New potatoes, salt and pepper, pinch of sugar, few fresh mint leaves, butter. Boil new potatoes, making certain that the water is not bubbling too hard. This, of course, should be a precaution taken with boiled potatoes always, since too rapidly boiling water causes the outside to break and wear away. Add salt to the water early in cooking process. For new potatoes a pinch of sugar and a very few mint leaves added to the cooking water greatly improves the flavour. When the potatoes are done, drain and dry well over a low heat for a few minutes. Add a few' more fresh mint leaves, dot with butter, and serve immediately.

New Potatoes in White Sauce One tablespoon butter, one tablespoon flour, half-pint milk, salt and pepper, very finely-chopped onion or parsley. Boil new potatoes as for new potatoes in mint. Drain and dry well. Prepare the white sauce by melting the butter in a saucepan; remove the pan from the heat and blend the flour into the fat. Then add milk and stir continuously over heat until it thickens. Season the sauce with salt and pepper, a few grains of cayenne or about half a teaspoon of very finelychopped onion or parsley. Put the potatoes in a hot serving dish, pour the sauce over the potatoes, garnish with parsley, and serve immediately. Curried New Potatoes 2 tablespoons flour. 2 tablespoons butter. 1 tablespoon curry powder. 1 small onion. Boil new potatoes as for new potatoes in mint. The smaller potatoes lend themselves particularly well to this recipe. If the potatoes are larger cut them into smaller pieces. Prepare the curry sauce as follows:—Fry a small chopped onion in butter till just beginning to brown. Add curry powder, flour, salt and pepper. Stir all well together, add half a pint of stock or stock and milk. Stir well until the sauce boils. Add any further seasoning, such as peppercorns, lemon, apple, raisins, or sultanas according to taste. Allow the sauce to simmer for about 20 minutes. Put in the potatoes and allow to heat for 10 minutes. Serve very hot with rice. This recipe may be used with old potatoes. Potato Salads Prepare and boh potatoes as in recipe for boiled potatoes. New potatoes make the best salads, although the waxy potatoes are verv good. When the potato is cold dice carefully. The care taken in cutting the potatoes neatly is well rewarded by the appearance of the finished product. U cups potatoes. 1 cup chopped celery heart. 3 cups potatoes. i cup grated cheese. Salt, pepper, grated onion. 1 teaspoon paprika. 2 cups salmon. 1 cup diced potatoes. A cup diced cucumber. Salt and pepper. li cups potatoes. A cup cooked green peas. 1 cup cooked diced carrots. Salt, pepper, chopped onion, and parsley. Mix all ingredients together with either French dressing, cooked dressing. or mayonaise. Serve either in a large salad bowl lined with crisp lettuce leaves or in a lettuce cup on individual plates. Garnish salad according to the ingredients. Following are attractive garnishes:— Parsley, watercress, slices or wedges of tomato, slices or wedges of hardcooked eggs, olives, gherkins, radish slices or roses, cucumber slices, beetroot slices, pickled onion, strips of green or red chillies, asparagus tips, grated nuts. walnuts, pistachios, brazils, almonds, etc.