There are many ways of serving potatoes. Instead of chips with fish I serve potato cubes about the size of pineapple cubes, fried in thick fritter batter.

I make potato sausages from cold potato, mashed and mixed with a little milk and grated cheese and eggs. Shape, fry and serve on fingers of dripping toast.

Spanish potatoes make a minced-meat supper appetizing. Mash potatoes with home-made tomato sauce, a little milk, margarine and seasoning, until the mixture is of the consistency of thick porridge. Add a few breadcrumbs, grill for a few minutes and serve round the minced meat.

Another way of using up mashed potatoes is to make them into thin cakes and place a piece of cheese between two of them. Seal with water and fry, turning the ‘sandwich ‘and browning both sides well.


Work a teaspoonful of melted margarine into a cupful of mashed potatoes. When the mixture is light and white, add the beaten yolk of one egg and season to taste. Make into balls, flouring the hands. Roll thickly in flour and fry in plenty of dripping. Take up with a spoon. You can leave out the egg and margarine – just roll the balls in flour and brown.

You could put the potato into the frying pan without making into balls, add a little onion, break an egg over it and brown.


The best part of the potato is that next to the skin, so wash your potatoes and boil them in their skins whenever possible.

If peeled, cut the potatoes in equal sizes, cook in cold water, willed a little, and boil until soft enough to be pierced with a fork. Drain off the water and replace pan on the heat with the lid partly removed until the potatoes are thoroughly dry. Watch them closely, for this takes only a minute.

POTATO CAKES 2 oz. Self-raising flour, 1 lb. Maslied potatoes, 1 oz. Margarine, seasoning, milk to mix.

Rub the margarine into the flour, salt and pepper mixture and add potatoes. Mix to a stiff dough. Roll out thinly, cut into small rounds and fry on a girdle with just enough grease to moisten.

POTATO CROQUETTES 2 cupfuls cold, mashed potatoes, salt and pepper, yolks and whites of 2 eggs, a little flour,

Take 1 cupfuls of cold, mashed potatoes and season them. Beat up the whites of 2 eggs and work them into the potatoes thoroughly. Make this mixture into small balls and flatten them slightly. Dip them into the beaten egg yolks, then roll in either flour or breadcrumbs. Fry in hot fat.

POTATO GIRDLE CAKES 12 large potatoes, 3 heaped tablespoonfuls flour, 1 teaspoonful baking powder, 1 teaspoonful salt, 1 egg, 2 teacupfuls skimmed boiled milk. (Enough for three cakes each for four persons.) Peel, wash and grate potatoes into a little cold water (this keeps them white). Strain off the water and pour on boiling milk, stir in egg, salt, flour and baking powder. Bake as you would pancakes. Serve with preserved fruit.


Beat 1 egg and, while still beating, add a teacupful of mashed potatoes. Still beating, add I-| tablespoonfuls of flour to make a stiff dough. Drop on a girdle and fry like pancakes.


Boil and mash one dozen medium-sized potatoes, add 1 tea-spoonful of salt, 2 tablespoonfuls margarine, and 1 cupful of milk. Stiffen with flour sufficient to roll out. I use this crust on meat pies.


Slice cold potatoes into pieces roughly 2 in. long, 1 in. wide and ½ in. thick. Have a tablespoonful of melted margarine in one saucer and a beaten egg in another. Dip the pieces of potatoes first in the margarine and then in the egg. With a knife, lay them in a buttered tin. Cook in a hot oven for twelve minutes. Serve at once.


Boil potatoes and mash them with a little milk, margarine and seasoning. While hot, shape into balls about the size of an egg. Have a baking sheet well greased and arrange the potato shapes on it. Brush with a beaten egg and brown in the oven, then use a knife to slide them on to a hot plate. Garnish with parsley and serve at once.


Wash and peel potatoes of equal size. One hour before the meat is done, put the potatoes in the baking tin round the meat and baste them, as well as the meat, from time to time.