274.—SCALLOPED POTATOES WITH CHEESE
Wash and pare four potatoes, cut in very thin slices, put half of them in a greased baking dish; dredge with flour, sprinkle with salt, pepper, and two tablespoons grated cheese; repeat; cover with hot milk, and bake in a moderate oven one hour, or until potatoes are tender. Very old potatoes should not be used in this way.
275.—SCALLOPED POTATOES WITH PEPPERS AND CHEESE
| 1 quart half-inch potato cubes | ½ teaspoon salt |
| 1 onion chopped | ½ teaspoon paprika |
| 2 tablespoons bacon fat | 2 canned red peppers |
| 4 tablespoons flour | ½ cup grated cheese |
| 2 cups hot milk | ½ cup buttered crumbs |
Cook potatoes and onion in boiling salted water twenty minutes, and drain; melt bacon fat, add flour, and blend well; add milk and stir until smooth; add salt, paprika, peppers chopped, and cheese; mix with potatoes; turn into a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake fifteen minutes, or until brown.
276.—STUFFED POTATOES WITH CHEESE AND BACON
| 4 large potatoes | ¼ teaspoon paprika |
| 4 tablespoons grated cheese | ¼ cup hot milk |
| ¾ teaspoon salt | 4 slices bacon |
Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.
277.—STUFFED POTATOES WITH NUTS AND CHEESE
| 4 hot baked potatoes | ½ tablespoon butter |
| ¼ cup nuts chopped fine | ½ teaspoon salt |
| ¼ cup grated cheese | ¼ teaspoon pepper |
| ¼ cup milk | Butter and paprika |