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Potato Casserole

2 cups of mashed potatoes, I tablespoonful of butter, Yolks of four eggs, I gill of cream.

Add the yolks of the eggs, cream and butter to the potaoes and stir over the fire until hot. Beat until very light, add the salt and pepper to taste. Form this mixture in a neat border on a tin sheet or old platter. Brush it over with beaten egg, put in the oven until a golden brown. Fill the space with fricasseed chicken, rabbit, or fricassee of veal, and serve.

POTATOES, à la MAITRE D'HÔTEL.

Boil four good-sized potatoes and cut them into dice. Put them in a saucepan, add a half pint of stock, cook slowly about ten minutes. Season with salt and pepper and turn them into a heated dish. Have ready one tablespoonful of butter, one tablespoonful of chopped parsley and a teaspoonful of lemon juice well rubbed together. Spread this over the potatoes and serve at once. These are nice served with broiled, salt fish.