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Potatoes, Pilgrim Style

(A Trappist recipe.) Boil and slice 6 large potatoes; make a frying batter of 1 cup of milk, 1 egg, beaten, 4 tablespoonfuls of flour, and some parsley, adding 4 sliced onions, fried in butter. Stir these, add the potatoes, and barely enough milk to cover, also some chopped parsley, a little nutmeg, and plenty of bread-crumbs on top of the dish. Bake until brown.

POTATOES (as cooked in Mantua.).

Beat 2 cups of freshly mashed potatoes with 1 cup of white stock, the yolks of 2 eggs, and a tablespoonful of cream or butter, salt, pepper, and nutmeg. Pour into a shallow dish, smooth the top, and cover closely with grated Parmesan cheese. Bake 1/2 hour, until brown.

POTATOES (as cooked in Flanders.).

Boil and slice 4 large potatoes, and add a tablespoonful of chopped onion, as much parsley, pepper, salt, and 1/2 cup of rich milk. Stir and pour into a dish, cover with the yolk of an egg, mixed with 1/2 cup of bread-crumbs. Bake until brown.

BAKED TOMATOES (as cooked in Sicily.).

Take out the centres from 6 large tomatoes, put these centres with 2 tablespoonfuls of butter or olive oil, 1 onion, and a bit of bacon chopped fine, some parsley, salt, pepper, and a clove pounded, also a tablespoonful of sherry or any white wine. Cook this, add 1/2 cup of bread-crumbs or enough to fill the tomatoes, dust with bread-crumbs and grated cheese, and bake 1/2 hour. Serve with a white sauce.