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Hot Pot

1 1/2 pounds potatoes 3/4 pound onions 1 small tomato 1 tablespoon chopped parsley 1 ounce butter 1/4 pint milk Pepper and salt The onions and potatoes must both be weighed after they are peeled. Slice the onions and potatoes, and throw them into cold water. Bring them quickly to boiling point, and let them boil one minute--not more, then drain them. Put them into a baking dish with the tomato, which must be skinned and sliced. Add the chopped parsley, which must be sprinkled over the potatoes and onions, and mixed in. Season with pepper and salt. Pour in the milk, and break up the butter in bits, and place it over the top. It can be baked in a covered baking dish or an ordinary pie dish, and will take two hours to cook in a moderate oven.