32 DEPARTMENT OF EDUCATION.

FRANCONIA POTATOES.

. Wash and pare potatoes and parboil 10 min.
. Drain and place in pan in which meat is roasting.
. Bake about 40 min., basting with fat in the pan when basting the meat.

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ESCALLOPED POTATOES.

1. Prepare potatoes as for boiling.

2. Cut in %-inch slices.

38. Put in layers in buttered baking-dish; sprinkle with salt and pepper and
dredge with flour.

4. Dot over with small pieces of butter.

5. Add hot milk until it may be seen through the top layer.

6. Bake about 1 hr.

~ ESCALLOPED TOMATOES.
1 can or 1 qt. tomatoes. Pepper.
1 tsp. salt. 38 ¢c. bread-crumbs.
3 tbsp. butter or substitute.

. Mix together ingredients and pour into buttered baking-dish.
. Cover with buttered crumbs and bake in a hot oven 80-40 min.

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ESCALLOPED VEGETABLES.

2c. cooked vegetables. 1 ¢. medium white sauce.
1% ec. buttered crumbs.
1. Use cooked potatoes, cabbage, cauliflower, onions, ete.
2. Butter a baking-dish; put in vegetables.
3. Pour over white sauce; cover with buttered crumbs (1 ¢c. crumbs, 1-2 tbsp.
butter).
4, Bake in a moderate oven until heated through and crumbs are brown.

BAKED BEANS.

4 ec. small white beans. 2 tbsp. brown sugar.
14 lb. fat salt pork. Y tsp. pepper.
% tbsp. salt. 1 tsp. mustard.

1 tbsp. molasses.

1. Pick over and wash beans.

2. Soak overnight in cold water to which baking-soda has been added
(1% tsp. tol qt.). 3

8. Drain; add fresh boiling water and cook below boiling-point until skins
wrinkle when beans are exposed to the air. Drain.

4. Scald and scrape the rind of the pork.

5. Place thin slice of pork in bottom of crock; turn in the beans; put
remaining pork on the top of the beans.

6. Mix molasses, sugar, and seasonings with 1 ¢c. of boiling water; pour over
beans; add enough boiling water to cover beans.

7. Cover; bake in a slow oven 6-8 hr.; uncover last hour to brown the top.

Norre.—Add water as needed during cooking, or add stewed and strained tomatoes or
tomato catsup during last hour of cooking.