Boil your potatoes until soft; slice them, and lay in a buttered
pudding dish. Sprinkle each layer with light brown sugar; and dot
thickly with bits of butter. Over all pour enough water to cover well
the bottom of your dish. Set in oven and bake half an hour or more,
thoroughly browning the top, and cooking the sugar, butter and water
into a rich syrup. Some add, also, a dash of flour between the
layers. Serve hot with your meat and other vegetables.
Vegetable Barley Pilaf
Jewish Recipes
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