[No. 209.]—Potato Pie.
- 4 or 6 potatoes, according to size.
- Cooked haricot beans.
- 1 onion.
- About one tablespoon of chopped mint or parsley.
- Puff or short paste.
Parboil the potatoes, slice and lay them in a pie-dish with the onion sliced, as many beans as are liked, and a few tablespoons of the liquor. Sprinkle over the parsley or mint, cover with paste, and bake.
[No. 210.]—Potato Pudding.
- 4 or 6 potatoes, according to size.
- 1 onion or shalot.
- 1 gill of milk.
- 2 hard boiled eggs.
- 1 teaspoon salt.
- 1 teaspoon mixed sweet herbs.
- [Paste for crust No. 207].
Boil the potatoes, onion and egg separately for fifteen minutes, then slice and mix well together, sprinkling in the salt and herbs. Line a middling sized pudding basin with paste, fill with the mixture, pour in the milk, cover with paste, wetting round the edges so that they join well, tie a cloth over, plunge it into a large saucepan half full of boiling water, and boil rather fast for three and a half hours.
Note.—A vegetable sauce should be served with the pudding.
[No. 211.]—Boiled Rice.
For Curries, etc.