Four large, cold, boiled potatoes, peeled and sliced, 2 tablespoons butter, 1 pint hot milk, 2 tablespoons flour. Melt butter and add hot milk and flour, when thick add salt, pepper and parsley. Put a layer of mixture in bottom of baking dish, then a layer of potato, and so on; milk coming last. Cover with cracker crumbs and bake 15 minutes.
CAROLINA SWEET POTATO PONE
One qt. sweet potatoes, peeled and grated; pour over the grated potato 1 pint boiling water, stir it well; add 1 tea-cup brown sugar, 2 tea-cups molasses, 2 tablespoons butter, 1 heaping tablespoon powdered ginger, 1 tea-cup milk; pour into a baking dish and bake slowly for about 2 hours.
SCALLOPED POTATOES
Butter a baking-dish, pare and slice potatoes in small pieces. Put into the dish with salt, pepper and a little butter. Fill the dish with milk, sprinkle over the top cracker, or bread crumbs, and cheese if you like it. Bake in the oven for an hour and a half or two hours.
FRENCH FRIED SWEET POTATOES
Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt.
FRIED EGG PLANT
Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and sauté in butter.