1 pint mixed pecans and filberts

1/2 pint pine nuts

4 good-sized potatoes

1 can mushrooms

2 tablespoonfuls butter

2 tablespoonfuls flour

1 pint water or milk

10 small onions

1/2 can corn

1 teaspoonful salt

1 saltspoonful pepper

Chop the filberts or pecans, but keep the pine nuts whole; mix them, add the mushrooms, the onions, boiled and perfectly whole. Rub the butter and flour together; add water or milk. Pare the potatoes, cut them into dice, boil them ten minutes; drain; add them and all the ingredients to the sauce. Turn the mixture into a baking-dish; cover it with potato crust and bake in a moderately quick oven half an hour.