6 med. potatoes (enough to serves 4-5 people)
2 slices bread, cubed
1-2 tbsp. butter
Bacon fat
2 med. onions, chopped
1/4 c. celery leaves, chopped (or celery)
1/4 c. parsley, chopped
Hot milk
Salt & pepper

While potatoes are boiling, brown bread cubes very slowly until golden brown in a little butter. Remove bread and add to pan some bacon fat and chopped onions. Cook slowly until tender and just brown. Mash potatoes, season with salt, pepper and hot milk. Add bread cubes, onions, celery and parsley. This recipe may be used as a stuffing for fowl, or if used as a vegetable, place mixture in a buttered casserole and bake 15-20 minutes at 350 degrees.

If you have leftovers add a well beaten egg and make into potato cakes. If you prefer baked potato scoop them out and proceed according to recipe. Refill potato cases with mixture, top with grated cheese and heat in oven until cheese has melted. Cut your baked potato in half, after baked. This will give you 2 shells to work with. This can be prepared in advance and heated just before time to serve, if your day is crowded.