Potatoes were the mainstay of the British diet during the war. This is a dish best made with leftovers so nothing is wasted.
1lb cold cooked potatoes
3ozs grated cheese (or 2 hard-boiled eggs)
Cold cooked cauliflower
1 dessertspoon chopped parsley
1 gill sour milk
Slice potatoes. Place in well-buttered dish, cover with sour milk. Add a layer of grated cheese or sliced hard- boiled egg, and a little more milk, then add a layer of cauliflower. Continue in this way until the dish is full, at intervals sprinkling in the celery salt and parsley. The top layer should be potatoes sprinkled with breadcrumbs. Bake in moderate oven until brown.