POTATO CUP FOR SALAD

Boil medium-sized potatoes in their jackets. Cool and then peel. With a teaspoon scoop out a well in the centre, leaving a thin wall of potato. Now trim neatly into shape. Place in a bowl and marinate in French dressing, turning frequently so that each position may be seasoned. Now prepare a filling as follows: One cold boiled beet, cut into tiny dice, One-half cup of cooked peas, One onion, grated, Three tablespoons of finely minced parsley, One-half cup of cold boiled potatoes, cut into tiny dice. Toss the vegetables gently to mix. Season with salt and pepper and reduce four tablespoons of mayonnaise with two tablespoons of vinegar. Fill into the potato cups and place in a nest of crisp lettuce leaves. Garnish with mayonnaise and serve ice cold.

POTATO CRUST FOR MEAT PIES

Mash boiled potatoes and then rub through a sieve to remove the lumps. Now add to One quart of prepared potatoes, Three tablespoons of shortening, Two teaspoons of salt, One teaspoon of paprika, Two teaspoons of baking powder, One teaspoon of grated onion, One well-beaten egg, Six tablespoons of milk. Beat thoroughly to mix and then spread in a layer about one inch thick on meat pies. Brush the top with milk and bake in a moderate oven for thirty-five minutes.

POTATOES FOR TWENTY PEOPLE

To serve twenty people one-half peck of potatoes is required.

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