over the fire until they are warm and light; take from the fire and add
three eggs beaten light with four tablespoonfuls of sugar. Add a
teaspoonful of vanilla, stir in carefully a pint and a half of milk. Put
this mixture into greased custard cups; stand in a baking pan of boiling
water and bake in a moderate oven until set, about twenty or thirty
minutes.

Where a little cooked meat and, at the same time, mashed potatoes, are
left over, the meat may be seasoned with a savory sauce, turned into a
baking dish, the mashed potatoes slightly thinned with hot milk and then
slightly thickened with flour, and used as a crust. This makes what we
call a potato pie. Four tablespoonfuls of milk and four of flour would be
a good allowance to each cupful of mashed potatoes.




POTATOES--COLD BOILED


Hashed Brown Potatoes

Chop two cold boiled potatoes rather fine, season with salt and pepper.
Put a tablespoonful of butter in an ordinary saute pan; when hot, put in
the potatoes, smoothing and patting them down; stand over a moderate fire
and allow them to cook undisturbed for at least eight minutes; then with a
limber knife fold over one half as you would an omelet; stand again over
the fire for about three minutes and turn at once on to a heated dish.
These are exceedingly difficult to make. Directions must be carefully
followed; the butter must be hot when you put in the potatoes; the whole