1. Dice the potatoes and mix with white sauce and cheese. 2. Arrange in a buttered baking dish and cover with crumbs. 3. Bake )^ hour, or until brown. Scalloped Potatoes 1. Wash, pare and soak 6 potatoes✪ Scalloped Potatoes. 2. Slice into very thin slices. 3. Ar- range in layers in a buttered baking dish. 4. Sprinkle each layer with salt and flour and dot with small pieces of fat. 5. Pour hot milk over them until it may be seen through the top layer. 6. Bake l^/i hours or more, until soft. Scalloped Tomatoes 1 can tomatoes Few drops onion juice 1/4 t. salt 1 c. crumbs 1 t. sugar 1 T. fat✪ Scalloped Tomatoes 1. Arrange crumbs and tomatoes in layers in a buttered baking dish. 2. Cover with buttered crumbs. 3. Bake in hot oven for y^ hour, or. until crumbs are brown. Scalloped Fish 1 can salmon or i/4 c. crumbs 2 c. cooked fish li/; c. medium white sauce✪ Scalloped Fish 1. Drain off liquor from fish and use it in making white sauce. 2. Separate fish into flakes. 3. Place a layer of fish in a buttered baking dish. 4. Cover with white sauce. 5. Repeat until fish is used. 6. Cover with buttered crumbs and bake for I/2 hour. Page 17 TABLE SETTING A table cloth, which has been carefully ironed with the crease running lengthwise, is spread on the table over a silence cloth or asbestos pad. The proper number of covers are placed at even intervals about the table and one inch from the edge. The knife is placed at the right of each cover, with the blade turning to- ward the plate. Spoons are placed next to the knife and the glass is placed at the end of the knife blade. Forks are placed at the left of the plate and pads or bread and butter plates at the end of the forks. The napkin is folded and placed next to the forks with the open corner at the lower right hand corner. Salt and pepper shakers may be placed toward the center of the table. Carving knife, fork and serving spoons are placed on the table at the right of platter. A doily, on which is placed a plant or low vase of flowers, may form the centerpiece. At breakfast or luncheon the table may be spread wath doilies instead of a cloth and smaller napkins may be used. Silver is placed as for dinner. TABLE MANNERS Sit as erect as possible and near to the table. Open napkin and place in the lap. There is but one correct way to hold the knife and fork. When they are used together the knife is held in the right hand and the fork in the left. When the knife is used for cutting, the first finger rests on the dull edge of the blade as near where it joins the handle as possible and the handle touches the palm of -the hand. When the fork is used with the knife it is held in such a manner that the first finger rests on the handle just above the tongs. In both cases the hand should almost cover the handle. A spoon is used for stirring or conveying food to the mouth. In either case the spoon is held as a pen is held. When not in use it rests on the saucer or plate. Never leave a spoon standing in a cup. When the fork is used for eating it is held in the right hand in the same manner as the spoon. Knives and forks when not in use lie on the plate, never on the table cloth leaning against the plate. Page 18 DINNER NO. 1 Veal Stew Orange and Nut Salad Simple Dessert VEAL STEW 11/2 lbs. lean veal 1 T. salt 6 medium carrots 3 T. flour ✪ Veal Stew

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1. Dice the potatoes and mix with white sauce and cheese. 2. Arrange in a buttered baking dish and cover with crumbs. 3. Bake )^ hour, or until brown. Scalloped Potatoes 1. Wash, pare and soak 6 potatoes. 2. Slice into very thin slices. 3. Ar- range in layers in a buttered baking dish. 4. Sprinkle each layer with salt and flour and dot with small pieces of fat. 5. Pour hot milk over them until it may be seen through the top layer. 6. Bake l^/i hours or more, until soft. Scalloped Tomatoes 1 can tomatoes Few drops onion juice 1/4 t. salt 1 c. crumbs 1 t. sugar 1 T. fat 1. Arrange crumbs and tomatoes in layers in a buttered baking dish. 2. Cover with buttered crumbs. 3. Bake in hot oven for y^ hour, or. until crumbs are brown. Scalloped Fish 1 can salmon or i/4 c. crumbs 2 c. cooked fish li/; c. medium white sauce 1. Drain off liquor from fish and use it in making white sauce. 2. Separate fish into flakes. 3. Place a layer of fish in a buttered baking dish. 4. Cover with white sauce. 5. Repeat until fish is used. 6. Cover with buttered crumbs and bake for I/2 hour. Page 17 TABLE SETTING A table cloth, which has been carefully ironed with the crease running lengthwise, is spread on the table over a silence cloth or asbestos pad. The proper number of covers are placed at even intervals about the table and one inch from the edge. The knife is placed at the right of each cover, with the blade turning to- ward the plate. Spoons are placed next to the knife and the glass is placed at the end of the knife blade. Forks are placed at the left of the plate and pads or bread and butter plates at the end of the forks. The napkin is folded and placed next to the forks with the open corner at the lower right hand corner. Salt and pepper shakers may be placed toward the center of the table. Carving knife, fork and serving spoons are placed on the table at the right of platter. A doily, on which is placed a plant or low vase of flowers, may form the centerpiece. At breakfast or luncheon the table may be spread wath doilies instead of a cloth and smaller napkins may be used. Silver is placed as for dinner. TABLE MANNERS Sit as erect as possible and near to the table. Open napkin and place in the lap. There is but one correct way to hold the knife and fork. When they are used together the knife is held in the right hand and the fork in the left. When the knife is used for cutting, the first finger rests on the dull edge of the blade as near where it joins the handle as possible and the handle touches the palm of -the hand. When the fork is used with the knife it is held in such a manner that the first finger rests on the handle just above the tongs. In both cases the hand should almost cover the handle. A spoon is used for stirring or conveying food to the mouth. In either case the spoon is held as a pen is held. When not in use it rests on the saucer or plate. Never leave a spoon standing in a cup. When the fork is used for eating it is held in the right hand in the same manner as the spoon. Knives and forks when not in use lie on the plate, never on the table cloth leaning against the plate. Page 18 DINNER NO. 1 Veal Stew Orange and Nut Salad Simple Dessert VEAL STEW 11/2 lbs. lean veal 1 T. salt 6 medium carrots 3 T. flour

Cooking in the elementary schools, January, 1922