As we know potatoes were not on ration in the war. They came up with quite a lot of uses for them. Here are a few.
Potato fingers: Mix 1oz flour with 1/2 lb mashed potato, season with salt and pepper. Bind, if necessary, with a little milk. Shape into fingers, glaze with egg or milk, bake in a hot oven for about 10 minutes until brown and crisp.
Potato floddies: Scrub 2 potatoes and grate with a course grater over a bowl. Than add sufficient flour to for a batter. Season with salt and pepper. Melt a little dripping (or butter) and make very hot in a frying pan. Drop the mixture in it in tablespoon sizes. When brown on one side, turn and brown the other side. Serve with a little jam if you want it as a sweet dish. If you want savoury, add a pinch of mixed herbs and a dash of cayenne pepper.
Scalloped potatoes: Scrub and scrape 1 lb potatoes, then cut them into thin slices. Arrange in layers in a casserole dish, sprinkling each layer with flour seasoned with salt and pepper and sliced spring onion. Pour over 1/2 pint milk, sprinkle the top with breadcrumbs and bake in a moderate oven for about one hour.
Potato Jane: 1 1/2 lb potatoes, 1/2 leek, chopped, 2oz breadcrumbs, 3oz cheese,grated, salt and pepper, 1/2-3/4 pint of milk.
Put a layer of sliced potatoes in a fire proof dish. Sprinkle with some leek, crumbs, cheese and seasoning. Fill dish with alternative layers, finishing with a layer of cheese and crumbs. Pour over the milk and bake in a moderate oven for 45 minutes.
Potato pancake: 1lb cooked potatoes, 1/4 lb sausage meat, 1 dessertspoon mint and parsley chopped together, 1 dessertspoon mixed herbs, salt and pepper, milk, 1/2 oz dripping.
Mash potato with sausage met, add herbs, seasoning and milk to make a soft mixture. Heat frying pan with fat and spread the mixture to cover the bottom of the pan. Fry until brown and crisp.