SIDE DISHES

Scalloped Potatoes

6 medium-sized potatoes

2 tbsp flour

4 tbsp butter

milk

salt and pepper

Pare raw potatoes and cut them into thin slices. Place in a baking dish a layer of the potatoes one inch deep. Season with salt and pepper; sprinkle a porttion of the flour over each layer. Add a part of the butter in bits. Then add another layer of potatoes and seasoning, as before. Continue until the required amount is used. Add milk until it can be seen between the slices of potatoes. Cover and bake until potatoes are tender.

French Fries

Wash and pare potatoes. Cut into eighths lengthwise. Dry between towels and fry in deep fat. Drain on soft paper. Sprinkle with salt and serve in an uncovered dish. The fat must not be too hot, as the potatoes must be cooked as well as browned.

Baked Squash

Peel squash and cut into pieces 1/2 inch thick. Place 2 tbsp of butter and 1 tbsp lard in a pan. Roll squash in flour, brown sugar and salt. Put in hot grease and bake until brown and tender.

Donated by: Mrs. Paul B. Studebaker

Baked Squash With Dressing

Cut squash in halves cross wise and scoop out the center. Steam until tender and chop fine. Add 1 cup of finely chopped chicken or veal and 1 cup of bread crumbs. Season to taste with salt, pepper and a few drops of onion juice. Moistened with a little rich milk. Fill the halves and tie together and place in a square of cheesecloth. Tie securely and cook until tender in water.

 

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