Evening Republican, Volume 59, Number 107, Rensselaer, Jasper County, 26 May 1917 — Egg and Potato Scallop. [ARTICLE]

Egg and Potato Scallop.

Peel and slice six medium-sized baked potatoes and six hard-boiled eggs. Cook one-third cupful of butter and one tablespoonful of chopped onions for two minutes, add three tablespoonfuls of flour, x£tir well, add gradually one pint of hot milk, season with pepper and salt and cook until smooth and thick. Butter a baking dish, fill with alternate layers of potato and egg, sprinkle with pepper and salt, strain the sauce over the whole, sprinkle with crumbs moistened with melted butter and bake until brown.