Potato Roll.

For this you will need a little pastry; but it so attractive and uncommon that it is well worth it. Roll out half a pound of pastry thinly and spread it with the following mixture.

Mash 6oz. of warm potatoes with 2 tablespoons of melted margarine, season with salt and pepper and add 2 tablespoons of grated cheese. Now mix in three reconstituted dried eggs.

When the pastry is evenly spread, roll it up like a Swiss roll, shape it into a crescent and put it into a baking tin and brush it over with melted margarine or good dripping. Bake for half an hour in a moderate oven.

Serve with either a rich thick gravy or tomato sauce.

If fresh eggs can be spared, the yolks should be added first and the stiffly whisked whites add last of all.

This simple dish is substantial enough and excellent.

Boil 6 potatoes and mash them up with 3 tablespoons of cream off the top of the milk or evaporated milk. One tablespoonful of melted margarine and a reconstituted dried egg.

Season to taste with salt and pepper and if you like nutmeg.

Grease a fireproof dish and put in to it a layer of thinly sliced hard cooked dried egg, seasoning with a little salt and pepper, then a layer of mashed potato and so on until the dish is full. Making the last layer potato.

Spread with plenty of bread crumbs cover and bake until hot all through then remove the lid and brown the top.

This dish admits of other or alternative additions than the egg, as can be imagined

Even more peas!!