Potato Frill


MRS. FRANK GLASS.



Boil and mash some potatoes, working in a little milk and butter but not

enough to make the paste soft; while hot add one beaten egg. Shape this

paste into a fence on the inside round of a shallow dish, fluting it

with the round handle of a knife. Set one minute in a hot oven but not

long enough to cause the fence to crack. Glaze quickly with butter and

pour the meat carefully within the wall. The mince should not be so thin

as to wash away the frill.



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