Page:Meier - The Art of German Cooking and Baking.djvu/188

 boil, as that will make it thin. It is best to put the dish into another dish with water before baking. Bake until a golden yellow.

Remarks: This may also be prepared without sardines or herring.


 * 2 lbs. of raw potatoes

¼ lb. of salt crackers

1 qt. of sweet cream or milk

1 pinch of pepper

Salt

¼ lb. of butter

Preparation: The raw potatoes are peeled, sliced thin, and the crackers rolled. Butter a baking-dish or casserole, fill with layers of potatoes and crackers alternately, with small pieces of butter, salt and pepper between each, repeating until all has been used. Then pour the cream or milk over, put a few pieces of butter on top and bake 1½ hours.

Remarks: This dish is good with cold meats.


 * 2½ lbs. raw potatoes

⅛ lb. of butter or good drippings

1 small, chopped onion

¼ pt. of water

Salt to taste

Preparation: The raw potatoes are peeled, sliced very thin and washed well. Butter or drippings are put into a pan, add the sliced potatoes, onion, salt and pepper. Cover and fry slowly, gradually adding the water. In ½ hour the potatoes are done and of a golden yellow color.


 * 3 lbs. of sweet potatoes

Preparation: The potatoes are washed well and baked in their skins in the oven for ¾ to 1 hour. Fresh butter is served with them.


 * 3½ lbs. of boiled potatoes

1½ cups of roll crumbs

½ roll cut into cubes

⅛ lb. of butter

3–4 eggs

½ tsp. of onion

1 pinch of pepper

1 heaping tbsp. of salt

½ cup of flour

Salt water

Preparation: The potatoes are boiled, peeled and grated when they are cooled off or mashed while still hot. When cold,