tatoes are tender, add the
capers and vinegar. Then simmer a few minutes with the capers, and
serve.

POTATOES (SAVOURY).

1-1/2 lbs. of small boiled potatoes, 1 oz. of butter, 1
dessertspoonful of finely chopped onion, 3 eggs, 1 dessertspoonful of
vinegar, pepper and salt to taste, 1 clove of garlic. Slice the
potatoes into the saucepan and let them stew gently for 15 minutes
with the butter, onion, and seasoning, shaking them occasionally to
prevent burning. Rub the inside of a basin with the garlic, break the
eggs into it, beat them well with the vinegar, and pour them over the
potatoes, shake the whole well over the fire until thoroughly mixed,
and serve.

POTATOES (SCALLOPED).

6 medium-sized boiled potatoes, 2 onions chopped fine, and fried
brown, 1 breakfastcupful of milk, 1 oz. of butter, pepper and salt, a
little Allinson wholemeal. Slice the potatoes; butter a pie-dish, put
into it a layer of potatoes, over this sprinkle pepper and salt, some
of the onion, part of the butter, and a little meal. Repeat this until
the dish is full, pour the milk over the whole, and bake for 1 hour.

POTATOES (STUFFED) (1).

6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of
grated English onions, 1 teaspoonful of powdered sage, 1 ditto of
finely chopped parsley, 1 egg well beaten, piece of butter the size of
a walnut, pepper and salt to taste. Halve the potatoes, scoop them
out, leaving nearly 1 inch of the inside all round. Make a stuffing of
the other ingredients, adding a very little milk it the stuffing
should be too dry; fill the potatoes with it, tie the halves together,
and bake them until done. Serve with brown sauce.

POTATOES (STUFFED) (2).

6 large potatoes, 1 Spanish onion, 1 large apple, 1 oz. of butter, 1/2
teaspoonful of allspice, 1 dessertspoonful of sugar, pepper and salt
to taste, a cupful of breadcrumbs. Chop the onion and apple fine and
stew them (without water) with the butter, allspice, sugar, and
seasoning. When quite tender sift in enough breadcrumbs to make a
fairly stiff paste. Scoop the potatoes out as in previous recipe, fill
them with the mixture, tie, bake the potatoes till tender, and serve
them with brown sauce and vegetables.

POTATOES (STUFFED) (3).

6 large boiled potatoes, 1-1/2 ozs. of grated Gruyere or Canadian
cheese, 1 egg well beaten, pepper and salt to taste, a piece of butter
the size of a walnut. Halve the potatoes as before, scoop them out,
le