Browned Pimento Potato

3 cupfuls riced boiled potatoes

1/4 cupful hot milk

4 tablespoonfuls butter melted in milk

1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper 1 pimento finely minced

Put the ingredients together in the order given, and beat till very light with a wire whisk; place in a buttered baking dish, brush over the top with beaten egg yolk and brown in a quick oven.

Hash-Browned Potatoes

3 cupfuls cooked potatoes, chopped fine 1 teaspoonful salt 1/4 teaspoonful pepper

6 tablespoonfuls milk 2 tablespoonfuls butter or drippings

Combine all the ingredients except the butter. Melt the latter in a frying pan, add the potato mixture, and smooth down, pressing it in shape. Cook for a moment over a quick fire and then slowly for twenty minutes, watching carefully that it does not burn. Then fold as an omelet, pressing the parts together. Turn onto a heated platter, and serve garnished with parsley and bacon, if it is to serve as a substantial dish.

Hash-Browned Potatoes With Ham

3 cupfuls chopped potatoes 1 cupful chopped ham

1 cupful milk

Few grains salt and pepper

Mix together the potatoes, ham, milk and seasonings. Put 3 tablespoonfuls of drippings into a frying pan, melt and, when hot, pack in the potato mixture. Cover and cook slowly until the milk is absorbed and the mixture is brown on the bottom; fold over and turn as an omelet.

Hash-Browned Potatoes With Nuts

Use the proportions included in Hash-Browned Ham Potatoes, substituting chopped peanuts for the ham.