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Potato Roll

Put I cupful of cold mashed potatoes in a saucepan, add 14 of a cupful of milk and a palatable seasoning of salt and pepper, I tablespoonful of chopped parsley and 2 well-beaten eggs. Mix thoroughly, take from the fire, beat until light.

Put I tablespoonful of butter in a frying-pan; when hot, put in the potatoes spread evenly over the pan, cook slowly until a golden brown. Roll like omelet and serve smoking hot.