Potatoes Can be Interesting

Ladies' Mirror, Volume 4, Issue 10, 1 April 1926, Page 61

Potatoes Can be Interesting

Jointed Potatoes ffiat/i CJnnatoes INGREDIENTS: 1 albs, potatoes, "*■ a sprig of parsley, two medium sized tomatoes, 2ozs; butter, a gill of gravy, a dessertspoonful of lemon juice, salt and pepper, a few drops of carmine, a teaspoonful of arrowroot. Choose waxy potatoes, not floury ones. Peel and cut them in fluted strips with a cutter and put them in cold water. Slice the tomatoes, put them in a stewpan with the butter, the arrowroot mixed with the gravy, and the lemon juice, salt, pepper and carmine. Simmer gently for a quarter of an hour. Rub through a hair sieve and reheat. Put the potatoes in a saucepan with cold water to cover and a pinch of salt. Simmer until tender, but be careful not to overcook or they will break. Pile them on a hot dish, pour the tomato over and sprinkle with chopped parsley. Potato Cones INGREDIENTS: 1 i lbs. potatoes, -*• the yolks of two eggs, loz. butter, two dessertspoonfuls of milk, salt and pepper. Steam the potatoes until quite soft, then rub them through a sieve. Melt the butter in a saucepan, add the milk, and when it is quite hot, put in the sieved potatoes. Mix well with a good seasoning of salt and pepper. Stir in the beaten yolks of eggs (reserving a little for glazing), stir over gentle heat for two or three minutes, and then leave until cold. Form the mixture into cones, place them on a buttered tin, brush over with beaten egg and milk, and bake in a quick oven for eight minutes. Pommes de erre au Parmesan INGREDIENTS: 21bs. potatoes, 2ozs. butter, salt, pepper and cayenne, 2ozs. grated cheese, half a gill of cream. Steam the potatoes and rub them through a sieve; mix with them the grated cheese, butter and cream, and season well with salt, pepper, and a little cayenne. Place three-fourths of the mixture on a fireproof dish and pipe the remainder through a forcing bag, using a large rose pipe. Then lightly brown in a hot oven. Potatoes Croquettes INGREDIENTS: 11b. potatoes, 2 - a - eggs, loz. butter, a p'nch of pep-

leaked 'Boiled and Juried - - and after that the housewife s imagination is exhausted. 'But there are other "frays

per, bread-crumbs, fat for frying, half teaspoonful of salt. Steam the potatoes, and leave them for a few minutes to dry, then rub through a sieve. Mix the butter with them, also salt, pepper, and a well-beaten egg. Mix well, spread out on a plate and when cold, form into croquettes. Flour them, dip in beaten egg and breadcrumbs, and fry a golden brown in boiling fat. c Pofoto Jc allops INGREDIENTS; 11b. cold boiled -* potatoes, loz. butter, I lb. lean tongue, half teaspoonful of finely chopped parsley, salt and pepper, one tablespoonful of thick cream, half pint white sauce, half teaspoonful of finely chopped chives or shallots, a tiny pinch of mace. Well butter some scallop shells, cut the potatoes into shreds and half fill the shells with them; then add a layer of grated tongue and a sprinkling of parsley and chives. Mix the cream and mace with the white sauce and cover the tongue with it, add pepper and salt. Add a thin layer of potato and a few scraps of butter. Bake in a moderate oven. Potato pouffes INGREDIENTS: 11b. of potatoes. the yolks of two eggs, 2ozs. grated cheese, the whites of three eggs, 2ozs. butter, a few grains of cayenne, a pinch of salt, bread-crumbs. Steam the potatoes and rub them through a sieve. Mix with them the well-beaten yolks of the eggs, cheese, liozs. butter (made liquid), salt and cayenne. Stir in the stiffly whipped egg whites and mix. Almost fill souffle cases with the mixture. Sprinkle a few bread-crumbs and a little grated cheese on the top. Put a scrap of butter on each and bake twelve minutes in a moderate oven. Serve as soon as they are done.