Boil or steam potatoes in their skins; when soft, peel and slice them. Make a sauce of milk, thickened with Allinson fine wheatmeal, and season with pepper and salt. Let the potatoes simmer in the sauce for 10 minutes. Before serving mix into the sauce a spoonful of finely chopped parsley.
POTATOES (MILK) WITH CAPERS.
1 lb. of potatoes, 3/4 pint of milk, 1 tablespoonful of finely chopped capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1 tablespoonful of Allinson wholemeal, boil the potatoes till nearly tender; drain them and cut them in slices. Return them to the saucepan, add the milk and seasoning, and when the milk boils add the wheatmeal. Let all simmer until the potatoes are tender, add the capers and vinegar. Then simmer a few minutes with the capers, and serve.
POTATOES (SAVOURY).
1-1/2 lbs. of small boiled potatoes, 1 oz. of butter, 1 dessertspoonful of finely chopped onion, 3 eggs, 1 dessertspoonful of vinegar, pepper and salt to taste, 1 clove of garlic. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter, onion, and seasoning, shaking them occasionally to prevent burning. Rub the inside of a basin with the garlic, break the eggs into it, beat them well with the vinegar, and pour them over the potatoes, shake the whole well over the fire until thoroughly mixed, and serve.
POTATOES (SCALLOPED).
6 medium-sized boiled potatoes, 2 onions chopped fine, and fried brown, 1 breakfastcupful of milk, 1 oz. of butter, pepper and salt, a little Allinson wholemeal. Slice the potatoes; butter a pie-dish, put into it a layer of potatoes, over this sprinkle pepper and salt, some of the onion, part of the butter, and a little meal. Repeat this until the dish is full, pour the milk over the whole, and bake for 1 hour.
POTATOES (STUFFED) (1).
6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of grated English onions, 1 teaspoonful of powdered sage, 1 ditto of finely chopped parsley, 1 egg well beaten, piece of butter the size of a walnut, pepper and salt to taste. Halve the potatoes, scoop them out, leaving nearly 1 inch of the inside all round. Make a stuffing of the other ingredients, adding a very little milk it the stuffing should be too dry; fill the potatoes with it, tie the halves together, and bake them until done. Serve with brown sauce.