Potatoes au Gratin.
1/2 pint of cooked potato cubes.
1 gill of white stock.
1/2 gill of milk.
1 teaspoonful of flour.
1-1/2 teaspoonfuls of butter.
3/4 teaspoonful of salt.
1/8 teaspoonful of pepper.
3 tablespoonfuls of grated bread crumbs.
Have cold boiled potatoes cut into small regular cubes. Season them with half the pepper and salt. Put one teaspoonful of the butter in a small frying-pan and set on the fire. When hot, add the flour, and stir until smooth and frothy; then gradually add the stock. When this boils, add the milk and the remainder of the salt and pepper, and boil up once. Put a layer of this sauce in a small escalop dish; then put the potatoes in the dish and pour the remainder of the sauce over them. Sprinkle the grated bread crumbs over this, and dot with the half-teaspoonful of butter. Bake in a moderate oven for twenty minutes. A few drops of onion juice and one fourth of a teaspoonful of chopped parsley may be added to the sauce, if these flavors be liked.