Scalloped Chicken and Mushrooms
- 2 cups [buttered crumbs]
- 11⁄2 cups cold, cooked chicken or fowl
- 1 cup [White Sauce]
- 1⁄6 teaspoon celery salt
- 1⁄2 cup mushrooms
Cut the chicken in small pieces, slice or cut the mushrooms small. Put one-fourth of the crumbs into a buttered baking-dish. Mix the other ingredients and pour them into the dish. Spread the remaining crumbs on top and bake it in an insulated oven till brown, as directed for scalloped dishes, [page 225].
Scalloped Tomatoes
- 1 can of whole tomatoes, or
- 8 good-sized raw tomatoes
- 3 cups soft breadcrumbs
- 3 tablespoons butter
- 1 tablespoon salt
- 1⁄4 teaspoon pepper
- 1 small onion
If canned tomatoes are used, drain away the liquid from them, using only the solid tomatoes. If raw tomatoes are used, scald them in boiling water and remove the skins and hard core. Melt the butter, add the crumbs, and stir them lightly until they are evenly buttered. Put one cupful in the bottom of a baking dish, lay the tomatoes over them, sprinkle the salt, pepper and grated onion over these and cover the top with the remaining crumbs. Bake them for one hour in an insulated oven, heating the stones until the [paper test], given on [page 225], shows a light brown colour.
Serves six or eight persons.
Scalloped Apples (Brown Betty)
- 3 cups chopped sour apples
- 2 cups soft breadcrumbs
- 4 tablespoons butter
- 1⁄2 cup brown sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 lemon, juice and rind
- 1⁄4 cup water
Melt the butter, add the crumbs, and stir them till they are evenly buttered. Mix the spice and grated rind with the sugar. Divide the buttered crumbs in quarters. Into a buttered baking dish put one-fourth of the crumbs. On this layer spread one-half the apples, then one-half the sugar. Sprinkle half of the lemon juice and water over this. Repeat these layers with one-fourth the crumbs and the remaining apple, sugar, etc. Cover the top with the crumbs that are left. Bake it for one hour and a half in an insulated oven. The stones should be heated till the test given on [page 225] will show the papers a delicate brown colour. Look at the apples at the end of one hour, closing the oven after a quick glance, and alter the heat of the oven, if necessary. Serve it with [Hard Sauce].