Scalloped Potatoes and Carrots

Ingredients

• 3 carrots
• 1 1 ., cup milk
• 6 potatoes
• 2 tbsp. flour
• 1 tsp. salt
• 2 tbsp. butter
• !8 tsp. pepper

Method

1. 1

   Pare and slice carrots and potatoes, cook until tender and drain.

2. 2

   Arrange in layers, sprinkle with salt, pepper, butter, and flour.

3. 3

   Cover with hot milk and bake in a covered dish for about 20 minutes.

4. 4

   Remove cover to brown.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 34. The excerpt below is the record exactly as published.

SCALLOPED POTATOES AND CARROTS 3 carrots 1 1 ., cup milk 6 potatoes 2 tbsp. flour 1 tsp. salt , 2 tbsp butter !8 tsp. pepper Pare carrots and potatoes, cut in thin slices, cook until tender and drain. Arrange potatoes and carrots in alternate layers, sprinkle each layer with salt and pepper, add some of the butter and flour to each layer. Cover all with the hot milk and bake in a covered dish about 20 minutes. Remove the cover and brown. —Mrs. Mary A. Neiderer. PEAS SERVED IN TURNIP CUPS Take medium sized white turnips, peel and with an apple corer remove the inside. Put the cup on in boiling water and when tender remove to a platter. Steam the flakes which have been removed from the inside in a double boiler and season with butter, cream, pepper and salt. Fill the turnip cups with peas and garnish with flaked turnip. Serve hot — Mrs. M. C. Madison. 74 THE RELIEF SOCIETY COOK BOOK HIDDEN ONIONS 8 small onions ' ■_> lb. green beans 2 tbsp. butter

Cook this with the app: pantry check, scaling, and the assistant.