as hot as possible.

POTATO CAKES

3 fair-sized potatoes, 1 egg, 2 tablespoonfuls of Allinson fine
wheatmeal, pepper and salt to taste, and a pinch of nutmeg. Peel,
wash, and grate the raw potatoes; beat up the egg and mix it with the
potatoes, flour, and seasoning. Beat all well together, and fry the
mixture like pancakes in oil or butter.

POTATO CHEESE.

6 oz. of mashed potatoes, 2 lemons, 6 oz. of sugar, 2 oz. of butter.
Grate the rind of the lemons and pound it well with the sugar in a
mortar, add the potatoes very finely mashed; oil the butter and mix
this and the lemon juice with the rest of the ingredients; when all is
very thoroughly mixed, fill the mixture in a jar and keep closely
covered.

POTATO CHEESECAKES.

1 lb. of mashed potatoes, 4 oz. of grated cheese, 1 oz. of butter, 2
eggs, some bread raspings, 2 tablespoonfuls of Allinson fine
wheatmeal, 1/2 a teaspoonful of mustard, pepper and salt to taste.
Melt the butter and mix it with the mashed potatoes, add the cheese,
flour, seasoning, mustard, and 1 of the eggs well beaten. Mix all
well, and form the mixture into cakes. Beat up the second egg, turn
the cakes into the beaten egg and raspings, and fry them in oil or
butter until brown. Serve with tomato sauce and green vegetables.

POTATO CROQUETTES.

1/2 lb. of hot mashed potatoes, the yolks of 2 eggs, 1/2 a
saltspoonful of nutmeg, pepper and salt, 1 whole egg, raspings, some
Allinson nut-oil or butter for frying. Beat the potatoes well with the
yolks of the eggs and the seasoning; form the mixture into balls; beat
the egg well, roll the balls in the egg and breadcrumbs, and fry a
nice brown.

POTATO PUDDING.

1 lb. of potatoes well mashed, 1 oz. of butter, 3 eggs, 1-1/2 oz. of
sugar, the rind and juice of 1/2 a lemon, 1 gill of milk. Beat the
butter, mix it with the mashed potatoes, add the eggs well beaten,
also the other ingredients, turn the mixture into a buttered pie-dish,
and bake it 1/2 hour.

POTATO PUFF.

1 pint of mashed potatoes, 2 oz. of butter, 3 eggs, 1/2 pint of milk,
1/2 a saltspoonful of nutmeg, pepper and salt to taste, and a
dessertspoonful of finely chopped parsley. Beat the butter with a fork
until it creams, mix the potatoes with the butter, whip the yolks of
the eggs well with the milk, and stir in the other ingredients. Add
the nutmeg, parsley, and seasoning, and last of all the whites of the
eggs, beaten to a stiff froth. The potatoes, butter, eggs,