POTATOES AND CHEESE

Wash some raw potatoes, peel them, cut them into very thin round slices.
Take a dish which will stand the oven, and be nice enough to go on the
table, and put in it a layer of the slices sprinkled with pepper, salt, a
little flour, and plenty of grated Gruyere. Continue in this way,
finishing with a layer of cheese, and a little flour. Put the dish in the
oven, which must not be a very hot one, and cook gently.

For a medium pie dish you will find that half an hour will be sufficient
to cook the potatoes.

[_Madame Emelie Jones_.]



YORK HAM, SWEETBREADS, MADEIRA SAUCE

Heat the ham in a double saucepan (bain marie). Boil the sweetbreads,
blanch them and let them fry in some butter.

Take flour and butter and melt them to a thick sauce, adding a tumbler of
water and Liebig which will turn your sauce brown. Fry half a pound of
mushrooms in butter and when brown, add them and the liquor to your sauce
with a good glass of madeira or sherry. Place your ham in the middle of
the dish, surround it with the sweetbreads, and pour over all the Madeira
sauce.

[_Mme. Vandervalle_.]