Evening Republican, Volume 20, Number 177, Rensselaer, Jasper County, 25 July 1916 — Scalloped Potatoes. [ARTICLE]

Scalloped Potatoes.

Wash and pare potatoes; let them soak for a half hour; and cut in onefourth inch slices. Butter a baking dish, put a layer of the sliced pota toes, sprinkle with salt and pepper, dredge with flour and dot over with one-half tablespoon of butter. (A lit tie grated cheese may be sprinkled over each layer if desired.) Repeat until the baking dish is nearly filled, then cover with hot milk. Bake 1 1-4 hours in a moderate oven, or place on the back of the stove and cook slowly.