Potatoes Stuffed With Meat

Brown Bread And Butter Tea

Tarts

Potatoes Stuffed With Meat

Pare 6 good sized potatoes, cut them in halves and scoop out the centers, leaving a wall 1/2-inch thick. Cover the potato taken from the centers with cold water and reserve for use at dinner.

Cook the potato shells in boiling salted water for 10 m. Drain and stand in a baking pan.

Grind the beef olives left from the preceding meal, or any other cold meat that is on hand, with 1/4 small onion and 1 T parsley, and fill the potatoes with the meat mixture. Dust the tops with bread crumbs, put 1/2 t butter in the center of each and bake in a moderately quick oven for 1/2 h or until the potatoes are tender. Serve either plain or with White Sauce or Tomato Sauce.

Tarts

Roll plain or puff paste 1/8-inch thick. Cut into pieces to fit into individual fluted tins or muffin pans, pricking the bottom and sides to prevent the formation of bubbles. Bake 15 m in a hot oven. Fill with jam or jelly.

Preparing The Meal

About 3/4 h before lunch prepare the potatoes. While cooking grind and season the meat; then drain the potatoes and prepare for the oven. While baking make and bake the tarts, the paste being made the preceding day. If desired, make a sauce for the potatoes, then the tea. Serve.