Potatoes, with Cheese Sauce.
12 boiled potatoes, mashed soft with milk and butter; 4 tablespoonfuls of dry, grated cheese; 1 cup of rich drawn butter; 2 beaten eggs; pepper, salt, and nutmeg; triangles of fried bread; cracker-dust.
Stir into the hot drawn butter the pepper, salt, nutmeg, beaten eggs, and half the cheese, and heat, stirring constantly, until it thickens. Put a layer of potato upon a flat stone-china dish—or a block-tin one—round it to suit the shape of the dish, and cover with the sauce; this, in turn, with a narrowing round of potatoes, but of equal thickness, and this with sauce, and so on, until you have a mound rounded on top. Coat with sauce, then with the rest of the cheese and some pounded cracker. Lay the sippets of fried bread up against it at the base, and heat to browning in a quick oven.