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.

POTATOES (CURRIED).

6 good-sized potatoes parboiled, 1 oz. of butter, 1 teaspoonful of
curry powder, 3/4 pint of milk, 1 dessertspoonful of fine wheatmeal,
salt and lemon juice to taste. Slice the potatoes into a saucepan and
pour the milk over them; smooth the curry powder with a little water,
pour this over the potatoes, and add the butter and seasoning. Let the
potatoes cook gently until soft; then thicken with the meal, which
should be previously smoothed with a little milk or water. Let all
simmer for 2 or 3 minutes; add lemon juice, and serve.

POTATOES (MASHED).

To mash potatoes well they should be drained when soft and steamed dry
over the fire; then turn them into a basin and pass them through a
potato masher back into the saucepan; add a piece of butter the size
of a walnut (or more according to quantity of potatoes), and a little
hot milk, and mash all well through over the fire with a wooden spoon,
adding hot milk as required until it is a thick, creamy mass.

POTATOES (MASHED) (another way).

1 finely chopped English onion to 1 pound of potatoes, piece of butter
the size of a walnut, pepper and salt to taste. Fry the onion a nice
brown in the butter, taking care not to burn it. When the potatoes
have been passed through the masher back into the saucepan, add the
fried onion and seasoning and a little hot milk. Mash all well
through, and serve very hot.

POTATOES (MILK).

Boil or steam potatoes in their skins; when soft, peel and slice them.
Make a sauce of milk, thickened with Allinson fine wheatmeal, and
season with pepper and salt. Let the potatoes simmer in the sauce for
10 minutes. Before serving mix into the sauce a spoonful of finely
chopped parsley.

POTATOES (MILK) WITH CAPERS.

1 lb. of potatoes, 3/4 pint of milk, 1 tablespoonful of finely chopped
capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1
tablespoonful of Allinson wholemeal, boil the potatoes till nearly
tender; drain them and cut them in slices. Return them to the
saucepan, add the milk and seasoning, and when the milk boils add the
wheatmeal. Let all simmer until the po