POTATO SAUSAGES.

1 pint of mashed potato, 2 eggs well beaten, 1 breakfastcupful of breadcrumbs, 2 oz. of butter (or Allinson nut-oil), 1/2 a saltspoonful of nutmeg, pepper and salt.  Mash the potatoes well with one of the eggs, add seasoning, form the mixture into sausages, roll them in egg and breadcrumbs, and fry them brown.

Potato snow (a Pretty Dish).

1-1/2 lbs. of potatoes, 3 hard-boiled eggs, 1 small beetroot.  Boil the potatoes till tender, pass them through a potato masher into a hot dish, letting the mashed potato fall lightly, and piling it up high.  Slice the eggs and beetroot, and arrange alternate slices of egg and beetroot round the base of the potato snow.  Brown the top with a salamander, or, if such is not handy, with a coal-shovel made red hot.

POTATO SURPRISE.

1 pint of mashed potatoes, 1 oz. of butter, 4 tomatoes, pepper and salt, 1 tablespoonful of finely chopped parsley.  Mix the butter well with the mashed potatoes, season with a little pepper and salt.  Butter 8 patty pans and line them with a thick layer of potato; place 1/2 a tomato in each, with a little of the parsley and a dusting of pepper and salt.  Cover with mashed potatoes, and brown the patties in the oven.

POTATO WITH CHEESE.

1 pint of finely mashed potatoes, 1/2 oz. of butter, 3 oz. of grated cheese, a little nutmeg, pepper and salt to taste.  Mix all well with the seasoning, grease some patty pans, fill them with the mixture, and bake them in a moderate oven until golden brown.  Serve with vegetables and any savoury sauce.

POTATOES A LA DUCHESSE.

Prepare potatoes as in “Milk Potatoes,” leaving out the parsley; beat up, 1 egg with the juice of 1 lemon, let the potatoes go off the boil, add the egg and lemon juice carefully; re-heat the whole again but do not allow it to boil, to avoid the egg curdling.

POTATOES (BROWNED).

1 pint of mashed potato, 1 large English onion, 1 oz. of butter, pepper and salt.  Mince the onion very fine and fry it a golden brown in the butter, mix it well with the mashed potato, and add seasoning to taste; form the mixture into cakes, flour them well, place them in a greased baking tin, with little bits of butter on the top of the cakes, and bake them a nice brown.

POTATOES AND CARROTS.

1-1/2 lbs. of boiled potatoes, 3/4 lb. of boiled carrots, 2 eggs, 1 oz. of butter pepper and salt to taste, some Parsley.  Mash the potatoes and carrots together, beat the eggs well and mix them with the vegetables, add seasoning; butter a mould, fill it with the mixture, spread the butter on the top, bake the whole for 1/2 hour, turn out, and garnish with parsley.