Hashed potatoes, browned (No. 1)
Cook as in last recipe, but when ready for the milk turn the stewed potatoes into a buttered pudding dish, cover with the milk, butter and flour and bake, covered, half an hour. Then uncover and brown.
This dish is particularly good if a little onion juice and about a tablespoonful of minced celery be mixed with the potatoes just before they are put into the bake-dish. The dice should be very small.