We serve a scalloped dish at the table from the dish in which it
was baked. There are several advantages in serving a baked
food in this way : (i) The food may be served very hot, (2) there
is a saving in dish washing since the baking dish serves as a serv-
ing dish as well as a cooking utensil, and (3) if there are browned
crumbs on the top, the food looks more attractive than if it had
been poured into another serving dish.
Soft or dry bread crumbs may be used for scalloped dishes. Soft
crumbs are better for many foods. If butter is mixed with the
crumbs, the flavor and appearance are improved and the food
value is increased.
BUTTERED BREAD CRUMBS
1 cup soft bread crumbs — 1 tablespoon butter
or
| cup dry bread crumbs — 1 tablespoon butter
Put the butter in a saucepan and heat until it is melted. Add the
crumbs ; stir to mix. Do not brown the crumbs.
Recipes for some scalloped dishes follow :
SCALLOPED CORN
I can com, No. 2 £ teaspoon pepper
$ cup milk 2 cups soft bread crumbs
II teaspoons salt 2 tablespoons butter
Mix the corn, milk, and seasonings.
Butter the crumbs. Divide the crumbs into 3 portions — I, -J,
Combine the corn mixture and crumbs in layers as follows :
Fresh Vegetables • 281
In the bottom of a buttered baking dish or pan, put | of the crumbs.
Put | of the corn mixture on top of the crumbs. Then add ^ more of
the crumbs and follow with the remainder of the corn mixture. On
top put the remaining § portion of the crumbs.
Bake uncovered in a hot oven — 400° F. — for 45 minutes or until the
crumbs are brown. Serve hot. Yield : 6 servings.
Scalloped cabbage is made by putting cooked cabbage and
white sauce in layers in a baking dish and merely covering the
food with buttered crumbs. The crumbs are not combined
with the vegetable in layers as they were in scalloped corn.
Cabbage used to be classed among the strong-flavored vege-
tables. Consequently it was cooked in much water and the
water drained away after cooking. Much of the cabbage that
we find in our markets now is more mild in flavor. Cooking
most of the cabbage in much water to get rid of strong flavor is
unnecessary.
SCALLOPED CABBAGE WITH CHEESE
\ head cabbage, about 1£ pounds \ cup cheese, grated or cut into bits
1 cup medium white sauce Buttered bread crumbs — 1 cup
soft or f- cup dry
Cook the pieces of cabbage in boiling salted water from 5 to 7
minutes. Cabbage is harmed by overcooking. Drain the water from the
cabbage. Using a knife and fork, cut the thick stem from the pieces
of cabbage. Then cut the cabbage into pieces.
While the cabbage is cooking prepare the buttered crumbs (page 280)
and the medium white sauce (page 246). When the last portion of
milk is added to the sauce, add the cheese. Continue to stir and cook
the sauce in the usual way until the mixture boils.
Into a buttered baking dish, put layers of cabbage and sauce. Over
the top put the buttered crumbs. - Bake in a hot oven — 400° F. — until
the crumbs are browned. Serve hot. Yield : 6 servings.
Many other vegetables may be scalloped by combining with
white sauce, covering with buttered crumbs, and browning in
the oven. A general rule to follow in scalloping vegetables is :
1 cup medium white sauce 2 or 3 cups vegetables
2 cups buttered bread crumbs
282 •
Luncheon or Supper
Page 145
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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We serve a scalloped dish at the table from the dish in which it
was baked. There are several advantages in serving a baked
food in this way : (i) The food may be served very hot, (2) there
is a saving in dish washing since the baking dish serves as a serv-
ing dish as well as a cooking utensil, and (3) if there are browned
crumbs on the top, the food looks more attractive than if it had
been poured into another serving dish.
Soft or dry bread crumbs may be used for scalloped dishes. Soft
crumbs are better for many foods. If butter is mixed with the
crumbs, the flavor and appearance are improved and the food
value is increased.
BUTTERED BREAD CRUMBS
1 cup soft bread crumbs — 1 tablespoon butter
or
| cup dry bread crumbs — 1 tablespoon butter
Put the butter in a saucepan and heat until it is melted. Add the
crumbs ; stir to mix. Do not brown the crumbs.
Recipes for some scalloped dishes follow :
SCALLOPED CORN
I can com, No. 2 £ teaspoon pepper
$ cup milk 2 cups soft bread crumbs
II teaspoons salt 2 tablespoons butter
Mix the corn, milk, and seasonings.
Butter the crumbs. Divide the crumbs into 3 portions — I, -J,
Combine the corn mixture and crumbs in layers as follows :
Fresh Vegetables • 281
In the bottom of a buttered baking dish or pan, put | of the crumbs.
Put | of the corn mixture on top of the crumbs. Then add ^ more of
the crumbs and follow with the remainder of the corn mixture. On
top put the remaining § portion of the crumbs.
Bake uncovered in a hot oven — 400° F. — for 45 minutes or until the
crumbs are brown. Serve hot. Yield : 6 servings.
Scalloped cabbage is made by putting cooked cabbage and
white sauce in layers in a baking dish and merely covering the
food with buttered crumbs. The crumbs are not combined
with the vegetable in layers as they were in scalloped corn.
Cabbage used to be classed among the strong-flavored vege-
tables. Consequently it was cooked in much water and the
water drained away after cooking. Much of the cabbage that
we find in our markets now is more mild in flavor. Cooking
most of the cabbage in much water to get rid of strong flavor is
unnecessary.
SCALLOPED CABBAGE WITH CHEESE
\ head cabbage, about 1£ pounds \ cup cheese, grated or cut into bits
1 cup medium white sauce Buttered bread crumbs — 1 cup
soft or f- cup dry
Cook the pieces of cabbage in boiling salted water from 5 to 7
minutes. Cabbage is harmed by overcooking. Drain the water from the
cabbage. Using a knife and fork, cut the thick stem from the pieces
of cabbage. Then cut the cabbage into pieces.
While the cabbage is cooking prepare the buttered crumbs (page 280)
and the medium white sauce (page 246). When the last portion of
milk is added to the sauce, add the cheese. Continue to stir and cook
the sauce in the usual way until the mixture boils.
Into a buttered baking dish, put layers of cabbage and sauce. Over
the top put the buttered crumbs. - Bake in a hot oven — 400° F. — until
the crumbs are browned. Serve hot. Yield : 6 servings.
Many other vegetables may be scalloped by combining with
white sauce, covering with buttered crumbs, and browning in
the oven. A general rule to follow in scalloping vegetables is :
1 cup medium white sauce 2 or 3 cups vegetables
2 cups buttered bread crumbs
282 •
Luncheon or Supper