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Potato Rechauffe

Beat up two eggs well and add to them three-quarters of a pint of milk and a seasoning of salt and pepper. Have ready a buttered fireproof dish, and put into this a layer of cold sliced potatoes; sprinkle them with grated cheese and salt, and pour over them two tablespoons of the eggs and milk; repeat these layers till the dish is full, finishing with the grated cheese; then bake in a moderate oven for half an hour and serve in the dish in which it is cooked.

— Miss Mary Britt