Margaret Brown's French Cookery Book

potatoes; then mash them with some butter or cream; season to taste and place a layer at the bottom of a pie dish; upon this put a layer of fine-chopped cold meat or any kind of fish well seasoned; then another layer of potatoes and more chopped meat, alternately, till the dish is filled; smooth down the top; strew breadcrumbs upon it and bake till well browned. This will make a nice little dish. Chopped pickles may be added. Should you use fish instead of meat, first beat it up in raw egg. It will taste better. Dressed spinach, tomatoes, asparagus tops may be used in place of meat, but there should be more potatoes than anything else in the pie. No. 149. POTATO PIE. Four large potatoes boiled and mashed with butter and cream; 1/2 pound of butcher's meat; 1/4 pound of ham or bacon cut small or chopped; hard boiled eggs; season it and cover with a light crust; bake 3/4 of an hour. Uncooked potatoes may be used in slices; put first a layer of them, then a layer of meat or fish; add butter, and season with onion, catsup or pickles; pour over two beaten eggs; lay on upper crust; bake 1 hour. No. 150. POTATO BISCUITS. Peel and steam 4 good-sized potatoes; mash them and pour in a mortar; moisten with a little raw egg; then add loaf sugar to make them sweet; beat the whites of 4 eggs to a snow and mix with the potatoes; add a tablespoonful of orange flower water; place on paper so as to form either round or oblong biscuits; bake slowly till of a fine color; remove paper when done. No. 151. BAKED APPLE PUDDING. Put in a well-buttered pan a layer of breadcrumbs, then a layer of apples cut small; a sprinkling of grocer's currants, some brown sugar; repeat this process till pan is full; then pour over melted butter; finish by putting breadcrumbs on top. Bake 1 hour. No. 152. APPLE OMELETTE. Peel apples; take out cores; cut them in thin slices and dip in brandy,