"The true essentials of a feast are fun and feed."-O. W. Holmes.

Heat all escalloped dishes over a fire to the boiling point. Complete the cooking in double boiler fashion in the cooker. Take out, set on a table, invert a wire basket over it, and set a heated soapstone griddle over the basket to brown the top of the food. This method of cooking escalloped food is a great improvement over the old method. Escalloped Cabbage.

Wash a head of cabbage and chop fine. Place in boiling water with a little salt and boil twenty minutes. Drain in colander, placing in a large baking dish and pour over it the following sauce: Melt four tablespoons of butter, stirring in three tablespoons of flour until blended. Then add one quart of milk and stir until it boils. Add six hard, boiled eggs which have been chopped fine, two teaspoons of salt, and a dash of red pepper. Pour over cabbage and sprinkle on some bread crumbs moistened with melted butter. Bake in the cooker oven twenty minutes, or steam one hour and brown afterward.

Escalloped Cheese

Three well beaten eggs to one quart of sweet milk. Season with salt and red pepper. Take a pudding dish and put thin layers of bread and butter in the bottom; then spread over this thin slices of cheese. Fill the dish, having the cheese on top. Pour over milk and eggs, and put in cooker kettle over hot water and boil for ten minutes, then place in the cooker for three hours. Brown the top just before serving.

Chicken Scallop

One cup of cooked string beans, half a cup of diced celery, a small onion cut in slices, and half a minced carrot. Add one and one-half cups of cooked chicken and a teaspoon of salt. Pour over all a cup of chicken broth and three tablespoons of thick cream. Cook ten minutes and place in a cooker two hours. Brown.

Chicken And Rice

One chicken weighing five pounds, one and a half cups rice, one-half cup butter, two eggs, one-half pint milk, one sliced onion, two cloves, and salt and pepper to taste.

Cut the chicken into joints. Put it into a cooker kettle with three pints of water, the onion, and cloves. Boil five minutes and set in the cooker two or three hours. Cook the rice in the cooker in three quarts of water. Salt and pepper the chicken. Add the butter, eggs, and milk to the cooked rice with the water drained off and some salt added. Place alternate layers of chicken and rice in a deep dish with rice on top. Pour over a pint of the chicken broth. Heat over a flame and before serving brown the top with a hot soapstone griddle.

Escalloped Green Corn

Eight ears of corn, one pint of sweet milk, four eggs, pepper, and salt. Grate the corn and mix with milk. Beat the eggs separately. Place in dish, cover, and put into cooker vessel in hot water. Boil hard ten minutes and put into cooker for one hour.

Ham Scallop

One large cup of ham which has been boiled in the cooker, one-half cup of bread crumbs, three hard boiled eggs, and a cup of cream sauce. Chop the ham, season with salt and pepper, a pinch of red pepper, and one-fourth teaspoonful of mustard. Put into a baking dish alternate layers of ham, crumbs, chopped eggs, and cream sauce. Cover with the crumbs, dot with bits of butter, and put into the cooker oven for one-half hour, or set in a steamer cooker one hour and brown afterward.