The housewives' book of recipes & hints

in frying-pan. Mrs. Exuny, 2, Gregory Springs Road CUTLETS 4 la CASSEROLE. 2 Mutton Chops 2 Carrots 1 Onion or Leek Dripping Fry the chops for about 20 minutes and place them in the casserole — keeping warm, then fry the onion golden brown. Slice or dice the carrots. Place all in the casserole filling up with stock (if you have it) or water and cook in the oven for an hour and a half. Thicken the gravy half an hour before serving. Mrs. E: Benson, 32, Granny Lane. POTATO PASTRY, ° 4lb. Self-Raising Flour 4lb. Dry Smoothly Mashed Potatoes (preferably hot) + Teaspoon Salt 2023. Fat. Sift together flour and salt, rub in fat, work in potatoes, add very little water to make a dry stiff dough. Knead, roll ont to required thickness. Mrs. MoorHousk, 28, Granny Lane soe it Se one ae Liaee Se ORs rns, Sy i al vo aS aye det oi i yt ™“~ we ‘ FILLED POTATO FLAN. 8 Medium sized Potatoes (steamed and mashed while hot) + Egg (reconstituted) if desired . Seasoning loz. . Margarine A little Milk if mixture is very dry. _ Mix well together potatoes, margarine, egg and milk if necessary. Grease a sandwich tin (if possible with removable base) and nel with breadcrumbs. Press the mixture in the bottom of the tin, and line it evenly all round the sides. Trim the edge. Bake in a sharp oven for 20 minutes. ‘Turn out carefully, first allowing it to shrink a little, and fill up with the fish mixture. FILLING—1loz. Margarine loz. Flour 1 gill Milk 1 gill Fish water Seasoning + pint White Sauce Left over Fish e.g. Cod, Saithe, Ling or Rock Salmon Make sauce by melting fat, adding flour and blending well. Remove from heat and gradually add liquid. Return to heat, stir until boiling, boil until of fairly thick consistency. Season. Add flaked fish to this and when pototo case is cooked fill it with this mixture. N.5B. The filling may be varied by using a thick cheese - sauce, or minced meat instead of fish. Mrs. HarRwoop FRUIT FLAN Potato Pastry—2oz. Flour loz. Fat 2o0z. Mashed Potatoes’ Pinch of Salt | Cream together mashed potato and fat. Work in flour and salt -—no water should be required. Consistency should be stiff. Roll out pastry and line a flan ring with it. Put greased paper inside e.g. wrapping from margarine and weight. Bake in oven at 425° for 20 minutes. Remove the weight and place on a cooling tray. FILLING—1lb. Apples or Pears (peeled and sliced) 1 gill Water 1 Teaspoon Cornflour Cochineal Sugar to taste Gently cook the fruit in the water to which sugar has been added. When tender arrange slices in the flan case. Blend the cornflour with the fruit syrup, add a little cochineal to colour slightly pink, and bring to boil. Stir well, until sauce coats back of wooden spoon. Pour over the fruit. ‘Mrs. HaRwoop | 64 SCALLOPED POTATOES. 1 lb. Potatoes 1 oz. Margarine : 4 oz. Flour | 2 Tablespoons Chopped Onion Grated Cheese Salt and Pepper Peel potatoes and slice very thinly. Place in a greased pie dish. Sprinkle with seasoning and onion and a little flour. Repeat this until the dish is full, sprinkling grated cheese on top. Pour milk over all until it can be seen at the side of the dish. Cook uncovered in a moderate oven for ; hour. Then cover and continue cooking until potatoes are cooked. Cooked potatoes may be used to save cooking time. If desired cheese can be sprinkled on every layer. Mrs. ARMITAGS, 30, Granny Lane. SAVOURY POTATO PUFFS. 4 lb. Mashed Potatoes Pepper and Salt 2 ozs Flour 1 Dried Kgg Some Cold Meat. er Mix the dried egg and flour together, adding salt and pepper, blend together with potatoes to a dry dough, roll out a quarter of an inch thick cut into rounds. Place small piece of cold meat on each, moisten edges, then fold over and press firmly, fry till golden brown. . Mrs. Hoye. — POTATO CAKES.