The art of cookery

Scalloped Potatoes No. i. — Pare and slice the potatoes of a uniform thickness. Butter a baking dish and fill three quarters full with the prepared potatoes. Add new milk, seasoned to taste with salt and pepper, until the potatoes are nearly covered, then sprinkle Bread Crumbs No. 3 generously over them, and bake in a moderate oven for half an hour, or until the potatoes are cooked and the crumbs browned. For scalloping potatoes a simple broth or any made gravy or meat sauce combined with water may be substituted for milk, and a tablespoonful of minced parsley, or minced onion, may be added to two or three cups of the prepared potatoes to give variety to the dish. Scalloped Potatoes No. 2. — To three or four cups of Entries and Side Dishes. 287 cold boiled or baked potatoes cut into dice, sliced, or hashed, add a teaspoonful of minced parsley and a cup and a half of White Sauce No. 4. Put in a buttered baking dish, cover with Crumbs No. 3, and cook in a moderate oven until the mixture is well heated and the crumbs are brown. Scalloped Fish No. i. — Cut uncooked fish in pieces suitable for serving, free from skin and bones, and season with salt, pepper, and parsley, if liked. Fill a buttered baking dish three fourths full with the prepared fish, cover with sweet milk, sprinkle Bread Crumbs No. 3 over the top, and bake in a moderate oven for half an hour, or until the fish is thoroughly cooked and the crumbs are brown. Fish and potatoes may be scalloped together in this manner by putting in the baking dish alternate layers of uncooked fish and potatoes. Scalloped Fish No. 2. — Free from skin and bones and cut in small pieces cold cooked fish. Slice or hash cold boiled or baked potatoes and cold boiled eggs. Fill a buttered baking dish three fourths full of the prepared material — ^placing the fish, potato, and eggs in alternate layers — ^and scattering, if liked, minced parsley over the layers of fish. Cover with White Sauce No. 4, sprinkle the top with Bread Crumbs No. 3, and bake twenty or twenty-five minutes in a moderate oven. Scalloped Salt Codfish. — Prepare as for creamed codfish, put in a buttered baking dish, cover with White Sauce No. 4, sprinkle Bread Crumbs No. 3 over the top, and bake twenty or thirty minutes, according to the size of the dish, in a moderate oven. 288 The Art of Cookery. Scalloped Fresh Codfish and Oysters. — Free cold boiled codfish of skin and bones, cut it in pieces suitable for serving, and with each pint of prepared fish use a pint of oysters, rinsed in cold water and drained. Put the fish and oysters in a shallow, buttered baking dish in alternate layers, add half a cup of drawn butter, left over with the fish, or made with water, sprinkle Bread Crumbs No. 3 over the top, and bake in a quick oven until the crumbs are a nice brown. Panned Oysters. — Put in a spider a tablespoonful of butter, half a teaspoonful of salt, and a dust of pepper. When the butter is melted and hot, add a pint of oysters that have been washed and drained. Cover and cook over a hot fire about two minutes, shaking the spider occasionally while cooking. Serve in a warm dish, on thin slices of buttered toast — or without the toast, if preferred. Curried Oysters. — Add curry powder to taste to oysters that have been washed and drained, and then pan, stew, or cream them.