Cut up any cold potatoes that may be left into strips, not too thin, put some dripping into a frying pan, and when very hot put in the potatoes and fry them a pale colour. Place them on a hot dish; melt one ounce of butter in a saucepan; season with lemon juice, parsley, pepper, and salt. Pour this over the potatoes, and serve very hot.
COLCANNON
Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt. Put a small piece of butter into a frying pan; put in the vegetables and fry them until they are thoroughly hot through and well mixed. Turn them on to a hot dish, make into a neat pile, and serve.
BAKED VEGETABLE MARROW
* 1 Vegetable Marrow * * 1/2 pint Gravy * * 1 oz. Dripping * * Total Cost—3d. * * Time—One Hour * Peel the marrow and cut into pieces, remove the seeds, put on to a baking sheet with some beef dripping, and bake till soft and rather brown. Thicken a little gravy with some flour, and season and flavour it nicely; dish the marrow and pour this sauce over.
STEWED LEEKS
* 1 bunch Leeks * * 1/2 pint Stock—2d. * * Pepper and Salt * * 1/2 oz. Butter * * 1/2 oz. Flour * * Lemon Juice—1/2d. * * Total Cost—2 1/2 d. * * Time—One Hour * Cut off the roots and green tops of the leeks and wash well. Put them into a saucepan with the stock and stew very gently till soft; take them up and put on to a hot dish. Put the butter into a saucepan, and when it is dissolved stir in the flour, mix well, and strain in the stock. Stir until it boils. Season with some pepper, salt, and a few drops of lemon juice. Pour over the leeks, and serve.
POTATOES A LA MAITRE D'HOTEL
* Cold Potatoes—1d. * * 1/2 pint Maitre d'Hotel Sauce—1 1/2d. * * Total Cost—21/2 d. * * Time—5 Minutes * Make the sauce by recipe given elsewhere, flavour nicely with lemon juice, pepper, and salt. Slice up the potatoes, and put them into it; simmer for five minutes, dish, and serve.