The victory cookery book

Method.—Roll out the potato pie paste and cut into rounds; wet the surface. Chop up the apples, mix with a little moist sugar or syrup, and place in the centre of the rounds, also 1 clove in each. Fold the paste to enclose the apples, press the ends well together, prick a hole in the centre, and bake in a good oven for about 20 minutes. The above filled with beetroot j jam or any other filling are equally good. Potato Bread Materials.—1 lb. bread dough, 4 lb. dry mashed potato. Method.—Mix well together, place in greased and floured tins, let prove, and bake as usual. Pea Bread Materials.—1 gill of yellow split peas. Method.—Steam the split peas, soaked for 24 hours (this gives 4 lb. of cooked peas), pass through a sieve, and mix as directed for potato bread. Lentils and haricot beans can be used in the same manner, but peas give the best flavoured bread. Potato Buns _ Materials ——3 \b. mashed potato, 4 oz. rice flour, 4 lb. ordinary yeast dough, } oz. sugar, a little spice, 1 oz. liquid fat, fruit or beetroot chips. Method.—Mix the potato with the rice flour and let this rest for 12 hours or more. A natural ferment will change part of the starch into sugar, and the paste will be quite sweet after that time. To the bread dough add the prepared mixture, spice, sugar and the liquid fat or oil, fruit or beetroot chips. Shape into buns, place on greased tins dusted with flour, cover and let fully prove, then bake in a hot oven for 15 to 20 minutes. Potato Rolls Materials—i lb. bread dough, 1 lb. mashed potatoes, } oz. fat, 1 egg, a little salt. Method.—Mix the ingredients into a stiff paste and form into rolls. Place on a cloth sprinkled thickly with rice flour (this must be used again), allow to rise, not quite full, turn over on the baking-sheet, and then bake in a hot oven. These can be made with | baking powder, in which case leave for 10 to | 15 minutes before baking. The rolls flattened with a rolling- ‘pin, | lightly spread with beetroot or other jam, © rolled and baked, are good for children’ s teas. | Potato Scones Materials.—1 lb. dry mashed potatoes, 1 oz. fat, 1 white of egg, a little salt, 3 lb. | self-raising flour. | Method.—Mix the ingredients together, adding moisture, if necessary, to make a soft dough. Shape into scones, and allow to | rest for 10 to 15 minutes, then bake in the | oven or on the hot-plate or girdle. If the scones are baked in a frying-pan | covered with a lid, they are then kept free | from draught during the cooking and are | very successful. When risen, turn over, and | finish baking. | Drop Scones Materials —4 lb. dry mashed potato, 1 | whole beaten egg, 4 lb. prepared flour, a _ little water and milk, a little salt and a pinch — of sugar. | Method.—Mix the potato, egg, flour, sult | and sugar with sufficient water and milk to make a stiff batter. Drop the mixture on a lightly greased hot-plate or in a fryingpan, and, when set, turn over, but do not let them rest too long on one side. Potatoes lose body in the cooking; it is, therefore, better that all paste made with potato should be kept firm, that is without much liquid. Maize and Potato Bread (A BREAD OF WHICH ONE CANNOT EAT Mucx) Materials.—1 lb. potatoes, 4 oz. salt, 4 lb. maize semolina, 14 lb. flour, 1 oz. yeast, 4 oz. rice flour.