Ingredients

1 flat sponge cake

some smooth jam

1/2 lb almond paste

white of 1 egg

2 oz. grated chocolate

few blanched almonds

 

Method

Make sponge cake, cut into small rounds and join them together with jam, make almond paste and cut it into as many pieces as there are cakes, roll out and brush lightly with white of egg, cover cakes with paste, making them into the shape of potatoes, brush over with white of egg and roll in grated chocolate, make small holes with skewers and insert strips of almond to represent eyes.

Too Salty –If soups, stews or casseroles become to salty, add raw potato or more raw potato, and they will absorb the salt.