the whites of
the eggs up very fine, mix all together; turn the mixture smoothly
into a salad bowl or glass dish, and garnish with watercress and
beetroot.

POTATO SAUSAGES.

1 pint of mashed potato, 2 eggs well beaten, 1 breakfastcupful of
breadcrumbs, 2 oz. of butter (or Allinson nut-oil), 1/2 a saltspoonful
of nutmeg, pepper and salt. Mash the potatoes well with one of the
eggs, add seasoning, form the mixture into sausages, roll them in egg
and breadcrumbs, and fry them brown.

POTATO SNOW (a Pretty Dish).

1-1/2 lbs. of potatoes, 3 hard-boiled eggs, 1 small beetroot. Boil the
potatoes till tender, pass them through a potato masher into a hot
dish, letting the mashed potato fall lightly, and piling it up high.
Slice the eggs and beetroot, and arrange alternate slices of egg and
beetroot round the base of the potato snow. Brown the top with a
salamander, or, if such is not handy, with a coal-shovel made red hot.

POTATO SURPRISE.

1 pint of mashed potatoes, 1 oz. of butter, 4 tomatoes, pepper and
salt, 1 tablespoonful of finely chopped parsley. Mix the butter well
with the mashed potatoes, season with a little pepper and salt. Butter
8 patty pans and line them with a thick layer of potato; place 1/2 a
tomato in each, with a little of the parsley and a dusting of pepper
and salt. Cover with mashed potatoes, and brown the patties in the
oven.

POTATO WITH CHEESE.

1 pint of finely mashed potatoes, 1/2 oz. of butter, 3 oz. of grated
cheese, a little nutmeg, pepper and salt to taste. Mix all well with
the seasoning, grease some patty pans, fill them with the mixture, and
bake them in a moderate oven until golden brown. Serve with vegetables
and any savoury sauce.

POTATOES A LA DUCHESSE.

Prepare potatoes as in "Milk Potatoes," leaving out the parsley; beat
up, 1 egg with the juice of 1 lemon, let the potatoes go off the boil,
add the egg and lemon juice carefully; re-heat the whole again but do
not allow it to boil, to avoid the egg curdling.

POTATOES (BROWNED).

1 pint of mashed potato, 1 large English onion, 1 oz. of butter,
pepper and salt. Mince the onion very fine and fry it a golden brown
in the butter, mix it well with the mashed potato, and add seasoning
to taste; form the mixture into cakes, flour them well, place them in
a greased baking tin, with little bits of butter on the top of the
cakes, and bake them a nice brown.

POTATOES AND CARROTS.

1-1/2 lbs. of boiled potatoes,