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

VEGETABLES

SCALLOPED POTATOES (2 recipes)
 

Scalloped Potatoes #1

Take 3 pints of thinly-sliced potatoes, lump of butter the size of an egg; put in a deep dish, salt and pepper to taste, add sweet milk to cover the potatoes, then put in the oven and bake.

Sister Charity White, Ari, Ind.
 

Scalloped Potatoes #2

Take about 1 quart of bread crumbs, put in oven and brown a light brown; then pare and slice potatoes; take a pan 3 inches deep or any size that will suit the family; first put in a layer of potatoes, then bread crumbs, a little salt, pepper, and butter till the amount is all used; then cover with milk and set in a hot oven and bake 1/2 hour.

Sister M. C. Whitesel, Wayside, Wash.