Scalloped Potatoes Recipe

Scalloped potatoes are very nice for a supper dish, as they can be

prepared early in the day and set away until needed. The little cook,

after washing and peeling her potatoes, next cuts them in thin slices,

enough to fill the dish needed and parboils in salted water for ten

minutes. Then drain. Arrange a layer of these, with a sprinkling of

flour, pepper and salt and a few small pieces of butter, repeating in

layers until the pan is full. Pour over enough milk to cover. When ready

to cook, allow half an hour for the baking, and from time to time add a

little extra hot milk. It is well to set a large pan containing water

under the baking-dish to catch any milk that might boil over and burn on

the bottom of the oven.