Today’s recipe is from the 1942 edition of Short Cuts and Left-Overs by Hannah W. Schloss. A great book for using leftovers in an easy and appetizing way, with what you have on hand.. very much in the spirit of 'waste not..want not'. Recipes like this would help home front housewives use up every last bit of food in their kitchens.
One problem though. None of these recipes have directions for oven temperatures and many don’t include cooking times. Less than half actually have a list of ingredients, so there is a lot of guess work involved
But a 1940s housewife would work with what she had and adapt a recipe accordingly. So with potatoes leftover from yesterdays dinner, and dried parsley instead of fresh, I followed the recipe with what I had. Because I was serving it with some herbed chicken strips, I cooked at 375 for 20-25 minutes. And it was really nice...like a hot potato salad. The eggs were a pleasant addition and you could definitely add things to give the dish more flavour and colour. And who wouldnt like a sprinkle of cheese on the top?
- Butter a baking dish and dust with bread crumbs.
- Slice cold boiled potatoes and some hard-boiled eggs.
- Fill the baking dish alternating with the potatoes and sliced eggs, sprinkling the layers with salt, pepper and chopped parsley.
- Over all pour sour cream and bake for 20 minutes.
This makes a very good main luncheon dish.
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