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

VEGETABLES

SCALLOPED POTATOES #3
 

 Pare as many potatoes as you wish. Slice thin. Then take a bread pan and put in enough potatoes to cover the bottom. Sprinkle salt and bits of butter over them, and then another layer of potatoes, salt and butter, and so on until the potatoes are all in the pan. Then pour in rich milk, enough to cover the potatoes. Set in oven to bake. Bake until the potatoes are soft and a little brown on top. Serve while warm.

Sister Ella Heckman, Cerrogordo, Ill.