3687.—KARTOFFELN MIT KÄSE. (Potatoes with Cheese.) (Fr.—Pommes de terre au Fromage.)
Ingredients.—Cold potatoes, 1 or 2 tablespoonfuls of grated cheese, 2 eggs, ¾ of a pint of milk, salt and pepper.
Method.—Beat the eggs well, stir in the milk, and season the custard to taste with salt and pepper. Butter a deep fireproof dish, put in a layer of slices of cooked potato, season with salt and pepper, sprinkle over some grated cheese, and add 2 tablespoonfuls of the prepared custard. Repeat until the dish is full, and making the last layer of cheese. Bake in a moderate oven for about ½ an hour, and serve in the dish.
Time.—¾ of an hour. Average Cost, 8d. to 10d. Sufficient for 3 or 4 persons. Seasonable at any time.
3688.—KARTOFFELSALAT. (Potato Salad.) (Fr.—Salade de Pommes de terre.)
Ingredients.—8 or 9 potatoes, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped chives, ½ a teaspoonful of finely-chopped onion, ½ a gill of hot stock, 2 tablespoonfuls of salad-oil, 1 tablespoonful of wine vinegar, salt and pepper, slices of pickled beetroot or cucumber.
Method.—Boil the potatoes in their skins, peel and slice them thinly, and place them in layers in a salad bowl, sprinkling each layer with parsley, onion, chives, salt and pepper. Mix the oil and vinegar together, add the hot stock, and pour it over the salad. Mix lightly, garnish with beetroot and cucumber, and serve before the potatoes are quite cold. Variety may be introduced by adding a finely-shredded marinaded herring, or a few sardines or anchovies.
Time.—About ½ an hour. Average Cost, 4d. to 6d. Sufficient for 3 or 4 persons. Seasonable at any time.
3689.—KIRSCHEN SAUCE. (Black Cherry Sauce.) (Fr.—Sauce aux Cerises.)
Ingredients.—Dried black cherries (about ⅓ of a pint), ½ a pint of red wine, a thin strip of lemon-rind, 2 cloves, a small piece of cinnamon, a ½ gill of gravy, 1 dessertspoonful of cornflour, salt.
Method.—Soak the cherries in lukewarm water for 1 hour, then drain and dry them well, and pound them with the stones. Place the pounded preparation in a stewpan, add the wine, lemon-rind, cloves, cinnamon, with a little salt, and boil for 2 or 3 minutes. Mix the cornflour and gravy smoothly together, add it to the sauce, boil gently for 3 or 4 minutes, stirring meanwhile, then strain and serve.
Time.—About 1½ hours. Average Cost, 1s. Sufficient for ¾ pint. Seasonable at any time.
