fat. lie place the mixture in tlie potato mul cover with the piecs which have been previously re- moved* reheat and s rve hot. V Ait i A t ions — A variation of this mav be made by lining1 the seooi cl out potato with the mashed potato mixture, then bre king a fresh egg carefully into the autre and baking until just set. This makes a substantial dish. A further variation would be to use a tillet of cooked iisli cover* il with well-flavoured white sauce instead of an egg. Potato and Cabbage Cakes.— Mix .j lb. mashed potatoes✪ Potato Pyramids and $ lb. cooked and finely chopp. d cabbage ; season well, turn on to a floured board, roll into cakes of even size, flour and bake. Che se and Potato Pie.— 2 lbs potatoes, 1 egg or dri. d egg. I < z. cot king fat 1 1 oz. fl ur pint skimmed milk or Vf getable stock Salt, pepp' r Grated cheese lor flavouring. A little li e pea flour. Boil, peel and slice the potatoes ; hard boil and s’ ice the eggs Make a white sauce as follows: Melt the margari in a pan, draw to the side of the fire, stir ii the Hour and mix well with the bade of a w out. sp un. Add gradually abmit one-third of the liquid, stir carefully till boiling Add the rest of ihe liquid gradually, stirring meanwhile ; bring to the bo 1. and hoil slowly lor about ten minutes. Season with pepper and sab and. lastly, add the grated cheese. Arrange the potatoes, egg a> d sauce in layers in a pie dish : finishing wiih a layer of sauce. Sprinkle with pen flour ; heaT in the. oven until brown. ft oto In aim st every recipe in which a starc hy food su h as macaroni, is used with cheese, the start by fa d ad vocal eel can be replaced by cooked potato : especially when potatoes are plentiful and cheap. To make white sauce. Savoury Potato and Tomato — 1 0 cold cooked potatoe s. £ lb. tomatoes. 1 < l cooking fat. silt, pepper✪ Cheese and Potato Pie, choppeu paisley. Cut the potato into slice-. Peel and slice tin tomato. Melt the fat in a pan, add the vegetables and season to t ste. Cook gently over the fire for 10 minutes, stirring now and then. Dish up and serve hot. Curried Potatoes : — 10 cold cooked potatoes. A large onion. 1 oz fat £ oz. flour. i oz curry powder. Juice of quarter a lemon, al t le sain. 2J gills of stock, ih ei and si ce the onion, fry it in the fat. Add the potatoes cut in cubes, toss these in the fat, add salt to taste✪ Curried Potatoes, then r-prinkle in the curry powder and tne flour, add the stock ami lemon juice. Stew slowly over the fire for 1 5 minutes. Dish up and serve hoc Potato Salad. — Any cold cooked potatoes, a little cooked beetroot. 1 teaspoon t'ul of chopped paisley, 2 tab espuonsful of s ilacl oil, 1 tablespoonful of vinegar, A cut onion, :} tcaspoouful of salt,✪ Potato Salad \ teaspoon fu l pepper. Rub the inside of the salad-bowl or dish with a cut onion, just enoug i to give the salad the flavour, without maki g it too strong. Slice the potatoes and hiy them in the dish. Potatoes freshly cooked and sliced while warm are best for this. Put the salt and pepper in a small basin, add the vinegar, stir the oil to this very briskly, add the parsley ; pour over the potatoes, put the cooked beetroot as a garnish on tlm top. Note : — Equal quantities of potato, beetroot, carrot, turnip, all cooked and laid in the salad- bowl as ab >ve with a sauce poured over, makes an excellent salad. Slices of cooked potatoes are a useful addition to any green salad. ✪ Nut and Potato Pie

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fat. lie place the mixture in tlie potato mul cover with the piecs which have been previously re- moved* reheat and s rve hot. V Ait i A t ions — A variation of this mav be made by lining1 the seooi cl out potato with the mashed potato mixture, then bre king a fresh egg carefully into the autre and baking until just set. This makes a substantial dish. A further variation would be to use a tillet of cooked iisli cover* il with well-flavoured white sauce instead of an egg. Potato and Cabbage Cakes.— Mix .j lb. mashed potatoes and $ lb. cooked and finely chopp. d cabbage ; season well, turn on to a floured board, roll into cakes of even size, flour and bake. Che se and Potato Pie.— 2 lbs potatoes, 1 egg or dri. d egg. I < z. cot king fat 1 1 oz. fl ur pint skimmed milk or Vf getable stock Salt, pepp' r Grated cheese lor flavouring. A little li e pea flour. Boil, peel and slice the potatoes ; hard boil and s’ ice the eggs Make a white sauce as follows: Melt the margari in a pan, draw to the side of the fire, stir ii the Hour and mix well with the bade of a w out. sp un. Add gradually abmit one-third of the liquid, stir carefully till boiling Add the rest of ihe liquid gradually, stirring meanwhile ; bring to the bo 1. and hoil slowly lor about ten minutes. Season with pepper and sab and. lastly, add the grated cheese. Arrange the potatoes, egg a> d sauce in layers in a pie dish : finishing wiih a layer of sauce. Sprinkle with pen flour ; heaT in the. oven until brown. ft oto In aim st every recipe in which a starc hy food su h as macaroni, is used with cheese, the start by fa d ad vocal eel can be replaced by cooked potato : especially when potatoes are plentiful and cheap. To make white sauce. Savoury Potato and Tomato — 1 0 cold cooked potatoe s. £ lb. tomatoes. 1 < l cooking fat. silt, pepper, choppeu paisley. Cut the potato into slice-. Peel and slice tin tomato. Melt the fat in a pan, add the vegetables and season to t ste. Cook gently over the fire for 10 minutes, stirring now and then. Dish up and serve hot. Curried Potatoes : — 10 cold cooked potatoes. A large onion. 1 oz fat £ oz. flour. i oz curry powder. Juice of quarter a lemon, al t le sain. 2J gills of stock, ih ei and si ce the onion, fry it in the fat. Add the potatoes cut in cubes, toss these in the fat, add salt to taste, then r-prinkle in the curry powder and tne flour, add the stock ami lemon juice. Stew slowly over the fire for 1 5 minutes. Dish up and serve hoc Potato Salad. — Any cold cooked potatoes, a little cooked beetroot. 1 teaspoon t'ul of chopped paisley, 2 tab espuonsful of s ilacl oil, 1 tablespoonful of vinegar, A cut onion, :} tcaspoouful of salt, \ teaspoon fu l pepper. Rub the inside of the salad-bowl or dish with a cut onion, just enoug i to give the salad the flavour, without maki g it too strong. Slice the potatoes and hiy them in the dish. Potatoes freshly cooked and sliced while warm are best for this. Put the salt and pepper in a small basin, add the vinegar, stir the oil to this very briskly, add the parsley ; pour over the potatoes, put the cooked beetroot as a garnish on tlm top. Note : — Equal quantities of potato, beetroot, carrot, turnip, all cooked and laid in the salad- bowl as ab >ve with a sauce poured over, makes an excellent salad. Slices of cooked potatoes are a useful addition to any green salad.

The King's College Hospital book of cooking recipes