Chambery Potatoes

Luncheon Rolls Jelly

Tea

Chambery Potatoes

Wash, pare and slice very thin, 4 potatoes, using if available, a vegetable cutter. Stand in cold water 1/2 h, drain and dry between towels. Arrange in layers in a well buttered baking pan, having the pan 3/4 full; season each layer with salt and pepper, and brush over with melted butter. Cook in a moderate oven about 3/4 h, or until soft and brown.

Luncheon Rolls

Add 2 T sugar and 1/4 t salt to 1/2 c scalded milk; when lukewarm add 1/2 yeast cake dissolved in 2 T lukewarm water, and 3/4 c flour. Cover, set in a warm place to rise; then add 2 T melted butter, 1 egg well beaten, grated rind of 1 lemon, and enough flour to knead. Let rise again, roll to 1/2 inch in thickness, shape with a small biscuit cutter, place in a buttered pan close together, let rise again, and bake.

Preparing The Meal

About 1 1/2 h before lunch slice the potatoes and stand in cold water 1/2 h. Then prepare the potatoes for baking and place in the oven. By this time the rolls should be light and may be baked with the potatoes. The rolls will require about 1/2 h, while the potatoes will take from 3/4 to 1 h to bake.

Place the jelly on the table, make the tea and when the potatoes are done serve the lunch.