Potato Puffs

S. S. Pierce.

Take cold roast meat (either beef, veal or mutton); clear it from gristle; chop fine; season with pepper and salt; boil and mash some potatoes, and make them into a paste with one or two eggs; roll it out with a little flour; cut it round with a saucer; put your seasoned meat on one half; fold it over like a puff; turn it neatly round, and fry it a light brown. Nice for breakfast.

Potato Puff

Anonymous.

Mealy potato, nicely mashed and seasoned with rich milk, butter, salt, pepper and two eggs; the whites and yolks well beaten separately. Mix all lightly together, put in a pie dish and in the oven to brown. The crust is made richer by spreading with a little butter after putting in the oven.