The victory cookery book

Materials.—1 lb. cooked sliced potatoes, 1 oz. fat, 2 oz. shredded onion, a little milk and water mixed, salt and pepper and nutmeg to taste, a little chopped parsley. Method.—Sweat the fat and onion together in a casserole, add the potatoes, cover with milk or half water and milk, salt and pepper and a little nutmeg. Let simmer together till creamy, then serve with chopped parsley sprinkled on the top. Jacket Potatoes Method.—Place as many scrubbed and washed potatoes in a tin as it will hold; cover the tin and place in boiling water or a steamer. Cook for 1 hour. No water is required in the tin to cook potatoes in this way, and when done they can be eaten without the addition of salt. The potatoes remain intact just as they were when plated in the tin. Timbale of Potatoes Method.—Grease some _ small _ timbale moulds and line with crumbs. Fill with seasoned dry mashed potatoes, bake in the oven and turn out. The potatoes may be mixed with a purée of carrot or turnips, or with cooked flaked fish or minced meat. , Potato and Cheese Pudding Materials —8 oz. mashed potato, 2 02. grated cheese, a little chopped onion, salt, pepper or cayenne and nutmeg, 1 beaten egg, 1 oz. fat, 8 oz. self-raising flour, white sauce (see p. 41). Method.—Mix all the ingredients together, fill in a greased basin and steam for 2 hours. Serve the pudding with white sauce, to which add a little grated cheese. Potato Salad Materials.—A few small potatoes, pepper and salt to taste, a little vinegar, chopped onion and parsley. Method.—Cook the potatoes in their jackets; while hot peel and slice, or use left over cold potato. Add the onion and parsley, pepper and salt to taste, and baste with vinegar. If hot potato is used, toss and let get cold. A tablespoonful of salad oil per lb. is a good addition if available. If the potatoes absorb too much vinegar, add boiling milk to make the salad moist. If a creamy salad is desired, add mayonnaise sauce, or a very soft-boiled egg may also be added instead of the mayonnaise. It should be well mixed in. Macaroni Croquettes and Peas Materials.—4 oz. macaroni, 2 oz. cheese, grated or chopped finely, salt, pepper and nutmeg, a little white sauce (see p. 41), a few peas to garnish. Method.—Boil the macaroni in salted water for 20 minutes; if desired the water may be flavoured with onion and aromatic herbs. When done, chop finely. Do not wash the macaroni after it is cooked; if it has to be washed, this should be done by parboiling it and then throwing the first water away. Then place again in fresh boiling water. Put the cooked macaroni into a saucepan, dry, and add the cheese either grated or chopped finely. Season with salt, pepper, or cayenne and nutmeg, and add sufficient stiff white sauce to make it creamy. Boil all together and place on a dish to cool, about 3 of an inch thick all over, and when cold cut into squares, triangles or diamonds, coat with batter and crumbs, and bake in a hot oven. Garnish with cooked peas and serve with tomato or vegetable sauce. Use the macaroni water for the sauce. If any remains it may be used for soup. Vegetable Marrow and Cereal Salad Materials—1 marrow, 1 chopped onion, 31 tablespoonfuls of oil, 1 gill of rice, 2 gills .vegetable stock or water, salt and pepper, 1 tablespoonful vinegar, a little salad dressing highly seasoned, a few tomatoes, a little chopped herbs.