SCALLOPED POTATOES
In a baking dish place layers of pared, thinly sliced, raw white potatoes. Season with a very little salt and pepper and scatter over small bits of butter. A very little finely minced onion or parsley may be added if liked. To 1 quart of the sliced potatoes use a scant half pint of milk, which should almost cover the potatoes. Either sift over the top 1 tablespoon of flour or 2 tablespoons of fine, dried bread crumbs and bits of butter; place in hot oven and bake about ¾ of an hour, until top is browned nicely and potatoes are cooked through. Old potatoes are particularly good prepared in this manner.
CANDIED SWEET POTATOES
Place in an agate pudding dish 6 pared and halved (lengthwise) raw sweet potatoes. Scatter over them three tablespoons of sugar, 2 large tablespoons of butter cut in small bits, and about ½ a cup (good measure) of water. Stand in a hot oven and bake about ¾ of an hour. Baste frequently with the syrup formed in the bottom of the dish. The potatoes when baked should look clear and the syrup should be as thick as molasses. Serve in the dish in which they were baked. Should the oven of the range not be very hot, the dish containing the potatoes may be placed on top the range and cooked about 25 minutes before placing in oven to finish baking.
To 1 pint of hot mashed potatoes, or cold boiled ones may be used, squeezed through a fruit press; add 1 tablespoon of butter, pinch of salt, 2 eggs, whites beaten separately. When cool, form into small cone-shapes, dip in bread crumbs, then into egg, then into crumbs again, and fry in deep fat. Drain on paper and serve on platter garnished with parsley.