French Toast Recipe

1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into
saucepan with boiling water to cover, adding salt. Boil about 30
minutes, or until tender. Drain, put into dish and cover with Thick
Cream Sauce page 35. Bake in hot oven about 25 minutes. Serve in
baking dish.

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