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The New Zealand Railways Magazine, Volume 12, Issue 1 (April 1, 1937)

Londonderry Potatoes

Londonderry Potatoes.

Scrub thoroughly and carefully bake as many large potatoes as required. When done break each potato open near the middle, make a hole with a spoon and insert a good lump of butter and a teaspoon of grated cheese well mixed with salt and pepper. Return to oven for a few minutes and serve very hot. Very good for cold day lunch or supper.