SCALLOPED POTATOES
Butter a baking-dish, pare and slice potatoes in small pieces. Put into the dish with salt, pepper and a little butter. Fill the dish with milk, sprinkle over the top cracker, or bread crumbs, and cheese if you like it. Bake in the oven for an hour and a half or two hours.
FRENCH FRIED SWEET POTATOES
Cut cold boiled sweet potatoes into eigthths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt.
FRIED EGG PLANT
Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and saute’ in butter.
