Directions:
Peel and grate five or six large potatoes and one onion. Soak some bread and two or three crackers. Press out the water and add to the potatoes and onion, salt to taste. Add two tablespoons of boiling fat and one beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over it one cup of cold water. Bake in hot oven one hour.
Two slices of white bread, one inch thick, will be sufficient bread for this schalet.