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Escaloped Potatoes, or Potatoes with Cracker Crumbs
Slice quite thin, cold boiled potatoes, to the amount of a quart or more, and roll crackers to nearly the same amount. Season the potatoes, about 2 tea-spoonfuls of salt and pepper to taste, and place half of the potatoes in a suitable baking-dish, placing bits of butter upon them; then half of the cracker crumbs, and
pour over 1/2 pint of cream (milk will do, but if milk is used, use butter more freely); then the balance of the potatoes, as the first, and cover with the balance of the crumbs and cream, or milk, as before, with more butter, and bake until richly browned and well heated through. To be eaten with butter or any meat gravies for dinner or tea. The same may be done with sweet potatoes, several other plans of cooking which are given below.
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