THE VEGETABLE GARDEN 



serve at once in a hot baker or tureen. The secret 

 of success with creamed potatoes is not to allow 

 them to cook in the cream. 



SCALLOPED POTATOES 



Slice raw potatoes and lay in water till ready to 

 use. Place a slice of salt pork in the bottom of a 

 baking-dish. Wipe the potatoes dry and place a layer 

 over the pork; season with salt and pepper and 

 continue to add potatoes and seasoning in alter- 

 nate layers until the dish is full. Cover the top with 

 slices of very thin salt pork and place in the oven 

 and bake until the potatoes are done. Cold boiled 

 potatoes may be substituted if desired, and require 

 less time to cook. 



SCALLOPED POTATOES (KENTUCKY STYLE) 



Peel and slice raw potatoes thin, the same as for 

 frying. Butter an earthen dish, put in a layer of 

 potatoes and season with salt, pepper, butter, and 

 a bit of onion, chopped fine (if liked) . Sprinkle over 

 a little flour. Now put another layer of potatoes 

 and seasoning and continue placing alternate lay- 

 ers of potatoes and seasoning until the dish is full. 

 Just before placing in the oven pour over from a 



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