Scalloped Potatoes

A Nice Breakfast Dish

Peel and slice raw potatoes very thin. Put them into a deep dish; a layer of potatoes with butter and salt, repeating until the dish is full. Pour in sweet milk till it may be seen at the edge of the dish by pressing down the potatoes. Bake half an hour in a quick oven.

Potatoes For Lunch

Take large, mealy potatoes, bake slowly until well done; carefully remove the inside by cutting an opening in one end, mash and season well with salt, pepper and cream; return to the skin and sew; place in the oven, and when very hot, send to the table.

Stuffed Green Peppers

Cut the tops off the bell pepper, and remove the seed. Take two of the long green peppers, one small onion, one large tomato peeled, and chop all together very fine. Add stale bread crumbs sufficient to fill five peppers, a teaspoonful of salt, and sweet oil enough to moisten the whole. Fill the peppers and replace the tops. To be prepared on the day they are to be used.

Scalloped Oyster Plant

Boil the oyster plant until perfectly tender, then take out of the water and rub through a colander, Add butter, pepper, salt and milk. Put in a baking dish and cover the top with bread crumbs, with here and there a small piece of butter. Set in the oven and bake a delicate brown.

Dormers

Two cups of cold mutton chopped fine, one cup boiled rice, a little suet, one egg, pepper and salt. Mix well the rice, meat, and suet, with high seasoning of pepper and salt. Make into balls; dip them into the beaten egg, and cover with bread crumbs. Fry in hot drippings a nice brown. Serve with a little made gravy poured over them.

Corn Oysters

Twelve ears of sweet corn grated, one teaspoon salt, one teaspoon pepper, two eggs beaten into two spoons flour. Mix well and fry brown butter or sweet lard.

Baked Cauliflower

Boil until tender in salt and water, then drain and place in a dripping-pan with butter or nice drippings in the bottom; season with pepper and salt, add bread crumbs and cheese sprinkled over the cauliflower; then baste with melted butter, and bake slowly in the oven till a nice brown.

Tomato Macaroni. Italian Style

Cook a quart of tomatoes until quite dry; season with salt, pepper and butter. Cook your macaroni till tender, and drain it. Small cup of cheese grated or chopped fine (Swiss cheese is best.) Melt a piece of butter in a spider and stir in the cheese till ropy. Turn the tomatoes into it and season with red pepper. Pour this over the macaroni, serve hot. Splendid for lunch.

Baked Tomatoes

Butter a dish and lay the skimmed tomatoes in whole. Sprinkle salt, pepper and sugar over them, and then cover with fine bread or cracker crumbs. Bake forty minutes in a dish in which they may go upon the table. When half done dip the syrup over the top to moist the crumbs.

Scrappl

Take ten pounds of pork (fat and lean), boil it well, take out all the bones, and chop it rather fine; return the meat to the water in which it was boiled, and add equal parts corn meal and buckwheat flour until very thick. Season well with salt, pepper and sage; boil twenty minutes, put in pans to cool; cut in thin slices, and fry a dark brown.