Required : Two pounds of large potatoes. Two eggs.

Two tablespoonfuls of breadcrumbs. Two tablespoonfuls of grated lean ham. One teaspoonful of chopped parsley. Frying fat. Salt and pepper. (Sufficient for six.)

Wash and peel the potatoes, cut them into slices as thick as a half-crown. Put them in boiling, salted water, and let them boil for five minutes ; then drain off the water and dry the slices gently in a clean, soft cloth. Beat up the two eggs, mix with them the grated ham, parsley, crumbs, and a careful seasoning of salt and pepper. Have ready a pan of frying fat.

Coat each slice of potato with the egg mixture, drop it gently into the fat, and fry it a golden brown, then drain it on kitchen paper; pile them up in a hot dish, and serve them as quickly as possible.

Cost, 7d.

N.B. Cold boiled potatoes, if they are firm, may be cooked in this manner.

Seakale with White Sauce. A simple method of preparing this favourite vegetable