and milk
should be well beaten separately before being used, as the success of
the dish depends on this. Turn the mixture into a buttered pie-dish,
and bake it for 1 hour in a hot oven.

POTATO ROLLS (BAKED).

2 lbs. of cold mashed potatoes, 1 boiled Spanish onion, 1 oz. of
butter, the yolk of 1 egg, a little nutmeg, pepper and salt to taste,
and a teaspoonful of powdered thyme. Chop up the onion fine, and mix
it with the mashed potatoes. Warm the butter until melted, and add
this, the yolk of egg, and the thyme. Mix all well, make the mixture
into little rolls 3 inches long, brush them over with a pastry brush
dipped in Allinson nut-oil or hot butter and bake them on a floured
tin until brown, which will take from 10 to 20 minutes. Serve with
brown sauce and vegetables.

POTATO ROLLS (Spanish).

3 teacupfuls of mashed potatoes, 3 tablespoonfuls of Allinson fine
wheatmeal, 18 olives, 1 egg well beaten; seasoning to taste. Stone the
olives and chop them up fine, mix the meal, mashed potato, olive, and
egg well together, season with pepper and salt; add a little milk if
necessary, make the mixture into rolls, and proceed as in "Potato
Rolls."

POTATO SALAD (1).

4 medium-sized cold boiled potatoes, 1 small onion minced very fine, 1
dessertspoonful of finely chopped parsley, oil and lemon juice, pepper
and salt to taste. Slice the potatoes, let them soak with 3
tablespoonfuls of water, mix them with the onion and parsley, and
dress like any other salad. Any good salad dressing may be used.

POTATO SALAD (2).

1-1/2 pints of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls
of Allinson salad oil, 1/2 a teacupful of milk, 1 teaspoonful of
mustard, pepper, salt, and lemon juice to taste. Make a dressing of
the oil, milk, mustard, and seasoning. Mash the yolks of the eggs and
mix them with the lemon juice, and add this to the dressing. Chop the
whites of the eggs up fine. Mix the mashed potatoes, dressing, and
chopped whites of eggs well together. Turn the mixture into a salad
bowl or glass dish, and garnish with parsley or watercress and
beetroot.

POTATO SALAD (MASHED).

1/2 pint of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of
Allinson salad oil, 1 dessertspoonful of sugar, 1 teaspoonful of
mustard, pepper and salt to taste, 2 tablespoonfuls of lemon juice and
seasoning; mash the yolks of the eggs quite fine and mix them smooth
with the lemon juice, and add this to the dressing. Chop