Required : Two pounds of boiled potatoes. One egg and two extra yolks. A teacupful of cooked carrot balls. A teacupful of cooked turnip balls. A few small cooked sprouts. Breadcrumbs. (Sufficient for six.)

Rub the potatoes through a sieve, or mash them finely with a fork ; stir into them the. beaten yolks, and let the mixture cook over the fire for a few minutes. Season it with salt and pepper. Let it cool, then shape it into a large ball ; flatten it slightly. Beat up the egg on a plate. Brush the ball of potato all over with it, then cover it with crumbs. Repeat this egg and crumbing, then with a plain round cutter mark a circle on the top.

Cassolette of Mixed Vegetables. A particularly dainty method of serving mixed vegetables

Cassolette of Mixed Vegetables. A particularly dainty method of serving mixed vegetables

Fry the ball a pretty golden brown. If it is to be of uniform tint, which, of course, it should be, the frying fat must be deep enough to well cover it. Drain it well on kitchen paper, then carefully remove the marked round and scoop out the potato from the centre of the case. Toss the vegetables in a little butter in a pan over the fire, seasoning them with salt and pepper. Arrange them in the potato case, if liked, ornamenting the top with " roses " of potato. These are made by beating the potato which was removed from the centre of the case until it is very light, putting it in a forcing-bag with a large rose-pipe and forcing it out.

This makes a pretty and effective finish. Arrange the lid of the cassolette in place. Serve it on a lace paper.

Cost, 7d.

N.B. If liked, the vegetables may be mixed with a little white sauce before they are put in the case.