— cases.—Peel some rather large potatoes, rinse them well in cold water, and halve them lengthways; now, with a sharp-pointed knife, mark round the flat surface thus obtained about an eighth of an inch from the edge, and with a vegetable scoop care-fully take out the inside, so as to leave a kind of cup an eighth of an inch thick; of course the halves must in the first instance have been trimmed so as to match as neatly as may be. Put each case when ready into a basin of cold, salted, and slightly acidulated water, till you have prepared the required number, then lift them out, dry each well on a clean cloth, and fry them in clean, hot fat for three or four minutes till they feel tender; they are then lifted out, and drained for a minute; now let the fat reboil, and just as you want to serve the cases, drop them into this, and let them crisp and colour nicely; then drain well, dust them lightly with minced parsley and coralline pepper, and serve filled with any nice mince or ragoût to taste.