Bread crumbs
2 tbsp. flour
6 pork chops
1 egg
Scald Carnation and water in a double boiler. Pare and slice potatoes in ¼ inch slices. Place a layer in a buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with bits of butter. Repeat and add the scalded milk until it can be seen through the top layer. Dip pork chops in egg and roll in bread crumbs. Place on top of potatoes and bake in a moderate (350°F) oven until the potatoes are soft. Serves 6.
CREAMED SWEET BREADS
1 lb. sweetbreads
1 tbsp. vinegar or lemon juice
⅔ cup peas
2¼ tbsp. butter