POTATOES (CURRIED).

6 good-sized potatoes parboiled, 1 oz. of butter, 1 teaspoonful of curry powder, 3/4 pint of milk, 1 dessertspoonful of fine wheatmeal, salt and lemon juice to taste.  Slice the potatoes into a saucepan and pour the milk over them; smooth the curry powder with a little water, pour this over the potatoes, and add the butter and seasoning.  Let the potatoes cook gently until soft; then thicken with the meal, which should be previously smoothed with a little milk or water.  Let all simmer for 2 or 3 minutes; add lemon juice, and serve.

POTATOES (MASHED).

To mash potatoes well they should be drained when soft and steamed dry over the fire; then turn them into a basin and pass them through a potato masher back into the saucepan; add a piece of butter the size of a walnut (or more according to quantity of potatoes), and a little hot milk, and mash all well through over the fire with a wooden spoon, adding hot milk as required until it is a thick, creamy mass.

Potatoes (mashed) (another way).

1 finely chopped English onion to 1 pound of potatoes, piece of butter the size of a walnut, pepper and salt to taste.  Fry the onion a nice brown in the butter, taking care not to burn it.  When the potatoes have been passed through the masher back into the saucepan, add the fried onion and seasoning and a little hot milk.  Mash all well through, and serve very hot.

POTATOES (MILK).

Boil or steam potatoes in their skins; when soft, peel and slice them.  Make a sauce of milk, thickened with Allinson fine wheatmeal, and season with pepper and salt.  Let the potatoes simmer in the sauce for 10 minutes.  Before serving mix into the sauce a spoonful of finely chopped parsley.

POTATOES (MILK) WITH CAPERS.

1 lb. of potatoes, 3/4 pint of milk, 1 tablespoonful of finely chopped capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1 tablespoonful of Allinson wholemeal, boil the potatoes till nearly tender; drain them and cut them in slices.  Return them to the saucepan, add the milk and seasoning, and when the milk boils add the wheatmeal.  Let all simmer until the potatoes are tender, add the capers and vinegar.  Then simmer a few minutes with the capers, and serve.

POTATOES (SAVOURY).

1-1/2 lbs. of small boiled potatoes, 1 oz. of butter, 1 dessertspoonful of finely chopped onion, 3 eggs, 1 dessertspoonful of vinegar, pepper and salt to taste, 1 clove of garlic.  Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter, onion, and seasoning, shaking them occasionally to prevent burning.  Rub the inside of a basin with the garlic, break the eggs into it, beat them well with the vinegar, and pour them over the potatoes, shake the whole well over the fire until thoroughly mixed, and serve.