Baked Hashed Potatoes, With Cream

No. 1169. - Prepare the Potatoes as in No. 1167, and when the cream is nearly reduced, add two spoonfuls of Cream sauce and season with salt, pepper and a pinch of nutmeg. Toss them well together, put them into a buttered baking dish, sprinkle fresh bread crumbs over them and put a piece of butter on top. Wipe off the borders and place them in an oven to bake to a nice brown.

Baked Potatoes With Salt Herrings, Berlin Style

No. 1170. Boil one dozen peeled Potatoes, cut them in slices and season with salt. Then select three fine pickled herrings, wash, skin and bone them. Then cut them into scollops and soak them in milk.

Slice two white onions finely, and put them into a saucepan with a piece of butter. Fry them slowly, not letting them get browned, and then add two soup-spoonfuls of flour. Let it cook a few minutes while stirring it, and dilute it with cream or boiled milk, so as to have a thick sauce. Season with salt, pepper and nutmeg, add a few drops of meat glaze, and cook it slowly for twenty minutes. Then rub it through a fine sieve.

Butter a deep baking dish, put a layer of the sliced Potatoes in it. Cover them with the sauce and add a layer of the scolloped herring. Alternate thus until the dish is full, and have the top layer of Potatoes. Cover them with the sauce, and over this sprinkle some fresh bread crumbs, adding some small pieces of butter over the top. Wipe off the borders and bake it slowly for twenty minutes.

Baked Potatoes, Carlsruhe Style

No. 1171. - These are prepared the same as those in No. 1170, except that the herrings should be omitted, using scollops of smoked lamb or pig's tongue, and sliced breakfast sausages instead.

Baked Potatoes With Anchovies

No. 1172. - Peel, boil and slice one dozen Potatoes and season them with salt. Wash half a pound of Anchovies and remove the skin and bones. Cut six hard-boiled eggs in quarters. Then butter a deep baking dish thickly, place a layer of the sliced Potatoes in the bottom and moisten it with sour cream. On this put a layer of the eggs and Anchovy, alternating in this way until the dish is full. Have a layer of Potatoes on top, moisten it with sour cream, and sprinkle raspings of bread on top, with a small piece of butter. Wipe off the borders and bake it for fifteen minutes.

Boiled Potatoes, Italian Style

No. 1173. - Chop one large, white onion finely, put it into a. saucepan with a piece of butter and fry it lightly. Then add two soup-spoonfuls of flour and let it cook for five minutes while stirring it. Dilute this with a pint of cream to make a thick Cream sauce, cooking it slowly for ten minutes. Then add two spoonfuls of finely cut, lean ham, two spoonfuls of grated Parmesan cheese and the yolks of four hard boiled eggs chopped fine, and season with salt and pepper. Slice from two to three dozen boiled new Potatoes, and put a layer of them in a deep-buttered baking dish. Cover them with the sauce and proceed in this way until the dish is full. Sprinkle fresh bread crumbs on top, adding some small pieces of butter. Wipe off the borders and bake it in a moderate oven for twenty-five minutes.

Note. - Anchovies or finely sliced smoked sausages may be laid between the layers of Potatoes if desired.