Boil some Irish potatoes until quite done, mash them smooth and add an equal quantity of salt meat chopped fine. Mix with this several well beaten eggs, one spoonful butter, some pepper and salt.
Bake in little cakes like potato cakes.—Mrs. F. D.
Ragoût Souse.
Split four feet once, fry with one or two dozen large oysters, a light brown. Lay them in a stewpan over the liquor from the oysters, or some beef or veal gravy; add one large spoonful butter rolled in flour, one dozen allspice, beaten, one glass red wine, one glass walnut catsup, and pepper.
Stew gently until dinner, skimming off any grease. Garnish with hard-boiled eggs. Mace or cloves may be used instead of allspice.—Mrs. B.
Breakfast Dish.
Take the remnant of any cold meats, either boiled or roasted. Prepare it, as if for chicken salad, in fine shreds. Mix with potatoes mashed fine, and add two well-beaten eggs.
Season with butter, pepper, and other spices if you like.
Make it into a loaf and bake it brown, or fry it in cakes if preferred.—Mrs. J. F. G.
Mock Terrapin.