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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

COLD SCALLOPED POTATOES
 

 Hash fine cold boiled potatoes, put in a pudding dish or skillet, pour over boiling milk with a little butter and salt to season. Bake 1 hour or more, until the milk is all seethed in the potatoes. Quite palatable if just right. Raw potatoes can be scalloped the same, only slice instead of hash the potatoes.

Sister Amanda Witmore, McPherson, Kans.