POTATOES (SCALLOPED).

6 medium-sized boiled potatoes, 2 onions chopped fine, and fried brown, 1 breakfastcupful of milk, 1 oz. of butter, pepper and salt, a little Allinson wholemeal.  Slice the potatoes; butter a pie-dish, put into it a layer of potatoes, over this sprinkle pepper and salt, some of the onion, part of the butter, and a little meal.  Repeat this until the dish is full, pour the milk over the whole, and bake for 1 hour.

POTATOES (STUFFED) (1).

6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of grated English onions, 1 teaspoonful of powdered sage, 1 ditto of finely chopped parsley, 1 egg well beaten, piece of butter the size of a walnut, pepper and salt to taste.  Halve the potatoes, scoop them out, leaving nearly 1 inch of the inside all round.  Make a stuffing of the other ingredients, adding a very little milk it the stuffing should be too dry; fill the potatoes with it, tie the halves together, and bake them until done.  Serve with brown sauce.

POTATOES (STUFFED) (2).

6 large potatoes, 1 Spanish onion, 1 large apple, 1 oz. of butter, 1/2 teaspoonful of allspice, 1 dessertspoonful of sugar, pepper and salt to taste, a cupful of breadcrumbs.  Chop the onion and apple fine and stew them (without water) with the butter, allspice, sugar, and seasoning.  When quite tender sift in enough breadcrumbs to make a fairly stiff paste.  Scoop the potatoes out as in previous recipe, fill them with the mixture, tie, bake the potatoes till tender, and serve them with brown sauce and vegetables.

POTATOES (STUFFED) (3).

6 large boiled potatoes, 1-1/2 ozs. of grated Gruyere or Canadian cheese, 1 egg well beaten, pepper and salt to taste, a piece of butter the size of a walnut.  Halve the potatoes as before, scoop them out, leaving 1/2 inch of potato wall all round.  Mash the scooped out potato well up with the cheese, add the egg, butter, and seasoning, also a little milk if necessary; fill the potatoes, tie them together, brush over with a little oiled butter, and bake them 10 to 15 minutes.  Serve with vegetables and white sauce.

POTATOES (STUFFED) (4).

6 large boiled potatoes, 1 large English onion, 1/2 oz. of butter, 1 egg well beaten, pepper and salt to taste.  Halve the potatoes as before, scoop out most of the soft part and mash it up.  Mince the onion very finely and fry it a nice brown with the best part of the butter, mix all up together, adding the egg and seasoning, fill the potato skins, tie the halves together, brush them over with the rest of the butter (oiled), and put them in the oven until well heated through.  Serve with vegetables and brown sauce.

POTATOES (TOASTED).