POTATO FRILL.
MRS. FRANK GLASS.
Boil and mash some potatoes, working in a little milk and butter but not enough to make the paste soft; while hot add one beaten egg. Shape this paste into a fence on the inside round of a shallow dish, fluting it with the round handle of a knife. Set one minute in a hot oven but not long enough to cause the fence to crack. Glaze quickly with butter and pour the meat carefully within the wall. The mince should not be so thin as to wash away the frill.
POTATO PUFF.
MISS CORDELIA JACKSON.
Take two cupfuls of cold mashed potato, and stir into it six teaspoonfuls of melted butter, beating to a white cream before adding anything else. Then put with this two eggs, whipped very light and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable.
POTATO PEARS.
MRS. J. S. THOM
Boil six or eight large potatoes, when well done mash thoroughly, adding a little butter, cream, pepper and salt. Mould into shape of pears, putting a clove into stem and brush over with beaten egg, and put into the oven to brown slightly.