Scalloped Potatoes

Ingredients

• 4 potatoes
• hot milk
• 1/2 tablespoon oleomargarine

Method

1. 1

   Remove skin from boiled potatoes and cut in slices 1/2 inch thick.

2. 2

   Arrange sliced potatoes in layers in a buttered baking dish, covering each layer with white sauce.

3. 3

   Sprinkle top with buttered crumbs, and bake for about twenty minutes.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 24. The excerpt below is the record exactly as published.

1 tablespoon oleomargarine Yi teaspoon vanilla Melt chocolate over hot water, add oleomargarine, and blend thoroughly. While constantly stirring, add the boiling water gradually, add sugar and syrup. Boil for about 12 minutes. Cool slightly and flavor with vanilla. Keep warm over hot water until ready to serve. OLD FASHIONED PUDDING SAUCE. 1 cup corn syrup 1 cup water 2 tablespoons cornstarch 4 tablespoons lemon juice Mix the cornstarch with small amount of water. Mix the syrup and water, add cornstarch gradually and cook until thickened. Add flavoring and serve on pudding. 78 WARCOOKBOOK MARMALADES AND JELLIES CARROT MARMALADE. 2 cups ground carrot 1^ cups corn syrup or honey 2 lemons 2 teaspoons ground ginger root Cook carrot until tender. Add the sugar and lem- ons, quartered and cut in thin slices. Cook slowly un- til thick. Do not stir. Pack in hot jars and sterilize. The ginger root may be omitted if desired. MOCK ORANGE. 2 cups ground carrot 2 lemons (juice) 1 orange (juice and grated rind) 1 cup corn syrup or honey Cook carrot until tender. Add the lemon and orange and cook slowly until thick. Do not stir. Pack in hot jars and sterilize. CARROT AND PINEAPPLE. 1 cup ground carrot 1 cup pilneapple 1 cup corn syrup or honey 1 lemon Shred the pineapple and cook until tender. Add lemon, quartered and sliced very thin. Boil ingredi- ents slowly until thick. Do not stir. Pack in hot jars and sterilize. WARCOOKBOOK 79 PEACH CONSERVE. 1 can peaches 1 lemon 1 orange y2 cup corn syrup 1 cup raisins • 1 cup walnut meats Cook the thickly sliced outer skin of the lemon ^nd orange in the peach syrup until tender, then add the peaches sliced, the walnuts cut in pieces, and also the raisins. Cook until of desired consistency. FRESH FRUIT JAM. 1 cup raisins 1^ cups peeled apples Y2. cup figs or raspberries 1 cup syrup Run fruit through meat chopper. Cook 30 min- utes until a paste is formed. Used for sweet sand- wiches and pie filling. JELLY (Made with Karo). 1 cup fruit juice 1 cup Karo (white) Wash such fruit as berries, grapes and currants in running water and add 1 cup of water for each pound of fruit. For apples, quinces, guavas and such hard fruits wash, slice and add 3 cups water to each pound of fruit. Cook fruit until tender. Squeeze through a cheese cloth, then allow to drip without pressure through a flannel jelly bag. After cooking the juice to same temperature, test it to determine the amount 80 WARCOOKBOOK of pectin present. This test gives some idea of the proper proportions of sugar to juice. Add 1 table- spoon 95% grain alcohol to 1 tablespoon of juice and shake gently. The effect of the alcohol is to bring to- gether the pectin in a jelly-like mass. If a large quan- tity of pectin is present it will appear in one mass or iclot. This indicates that equal quantities of sja^up and juice may be used. If the pectin does not slip from glass in one mass, less syrup will be required. A fair proportion is ^ cup sugar to 1 cup juice. Cook juice in small quantities adding syrup at the beginning. No exact temperature can be given for the jellying point, because it varies with different fruits. The most convenient means of determining when it is iinished is to test with a spoon or paddle. When the jellying point is reached, it will break from the spoon I in flakes or sheets. When this jelly stage is reached, remove from the fire immediately and skim. Skim- ming at this point saves waste. After skimming the jelly, pour at once into hot sterilized glasses and set aside to cool. JAM MADE WITH KARO. Follow usual method for making jam, substituting karo for sugar. Use 1 cup fruit to 1 cup karo. WARCOOKBOOK 81 Vegetables CREAMED VEGETABLES. Use potatoes, turnips, celery, onions, cabbage, cauli- flower, beets, parsnips, salsify, Brussels sprouts, car- rots, etc. Make a white sauce, using equal portions fat and flour — one to two tablespoons to one cup hot milk ; melt fat, stir flour into it till it makes a smooth paste, add hot milk and salt and pepper to taste, and stir constantly until it thickens. One-lialf as ynucli cornstarch may he used for tJiick- ening instead of flour. SALTED CORN. Take corn that has been boiled 5 minutes and then salted out of water and soak until fresh. If still salty when ready to cook, boil and then pour off the water. Cook in fresh w^ater until tender and season to taste. SCALLOPED VEGETABLES. Put any creamed vegetable into greased baking dish, cover top with buttered crumbs, and brown in JDven. Grated cheese may be added to the white sauce and used with vegetables which do not have a strong flavor. SCALLOPED CORN. 2 cups or 1 can corn 2 tablespoons fat 1 teaspoon salt ^ cup crumbs 1 cup milk 1 tablespoon fat J4 teaspoon pepper speck of salt Mix the corn, milk, seasonings and the melted fat. 'Place in greased baking dish with buttered crumbs 82 WARCOOKBOOK over top and bake in moderate oven until crumbs are brown. To prepare crumbs, melt butter substitute, stir the crumbs into it and add salt. SCALLOPED POTATOES. Remove the skin from boiled potatoes and cut in slices y^ inch thick. Arrange the sliced potatoes in layers in a buttered baking dish, covering each layer with white sauce. Sprinkle the top with buttered crumbs, and bake for about twenty minutes. Variations: Add in layers — Hard-cooked eggs, sliced Grated cheese Fish, beef, etc. SCALLOPED POTATOES. Wash, pare and cut 4 potatoes in ^ slices. Put in a layer in buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with ^ tablespoon oleomargarine ; repeat. Add hot milk

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