2 cups cold (or hot) mashed potato. 3/4 cup of cold ham, minced very fine. 2 eggs, beaten light.

1 table-spoonful melted butter.

2 table-spoonfuls cream or rich milk. Pepper and salt, and dripping for frying. 1 cup good gravy.

Work the butter into the potato, the cream, seasoning, and, when the mixture is free from lumps, the beaten eggs. Beat all up light before the ham goes in. Flour your hands; make this paste into egg-shaped balls; roll these in flour and fry in good dripping; turning them caref ally, not to spoil the shape. Pile upon a flat dish, and pour some good gravy, hot, over them.

If you have nothing else of which gravy can be made, boil the ham-bone or a few slices of ham in a little water; thicken with flour; add a little butter, parsley, pepper and a beaten egg; boil up until it thickens.

The above is a simple, but very good preparation of potato. You will not grudge the little additional time and trouble required to make pretty and palatable the remnants of ham and potato, that, served plain, would tempt no one except a very hungry man.

For many other ways of cooking this invaluable vegetable, for breakfast and luncheon, as well as for dinner, the reader is referred to the section - "Potatoes," in "Common Sense in the Household," .