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POTATOES (a la Creme)

Boil some potatoes of a firm kind in the usual way. Take a small, sharp, thin-bladed knife and cut them into thin slices. Put a pint of these into a stewpan with a tea-spoonful of salt, an ounce of butter, a little pepper, salt, and grated nutmeg, and a table-spoonful of lemon-juice. Pour a quarter of a pint of cream over the top, cover the saucepan closely, and shake it over the fire for eight or ten minutes. Place the potatoes on a hot dish, and be very careful not to break the slices. Cold potatoes which are left from dinner may, if firm, be dressed in this way for breakfast. If cream is not at hand, milk slightly thickened with flour and butter may be substituted for it. Probable cost, 8d. Sufficient for four or five persons.