Scalloped Dasheen

4 medium-sized dasheen

1 cup milk

1 1/2 tablespoons butter

1 tablespoon flour

1 tablespoon cracker crumbs

1 teaspoon salt

Wash and scrub the dasheen, boil, and slice. Butter a baking dish, and put in a layer of sliced dasheen, sprinkle with salt and flour, and dot with butter. Add another layer of dasheen and the other ingredients, finishing with the flour and butter on top. Pour on the milk, and sprinkle cracker crumbs or toasted bread crumbs on the top, and bake in a moderate oven about one-half hour. The quantity of milk and butter will vary according to the size of the dasheen.

Sliced Dasheen In Cream

Scrub the dasheen tubers clean, peel, and slice. Arrange in ramekin dishes or individual bakers in layers, sprinkling salt between each layer. Fill the dishes with a mixture of one-third cream and two-thirds milk. Place in the oven, and bake until the dasheens are tender, which will require about thirty minutes.