Recipe: Scalloped Potatoes (Kentucky Style)

Peel and slice raw POTATOES thin, the same as for frying. Butter an earthen dish, put in a layer of POTATOES, and season with salt, pepper, butter, a bit of onion chopped fine, if liked; sprinkle a little flour. Now put another layer of POTATOES and the seasoning. Continue in this way till the dish is filled. Just before putting into the oven, pour a quart of hot milk over. Bake three-quarters of an hour.

Cold boiled POTATOES may be cooked the same. It requires less time to bake them; they are delicious either way. If the onion is disliked it can be omitted.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: 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[Pg 108] 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, and bake fifteen minutes, or until brown.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Scalloped Onions

Take eight or ten onions of good size, slice them and boil until tender. Lay them in a baking-dish, put in bread crumbs, butter in small bits, pepper and salt, between each layer until the dish is full, putting bread crumbs last; add milk or cream until full. Bake twenty minutes or half an hour.

A little onion is not an injurious article of food, as many believe. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. When carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence known. A great many successful compounds derive their excellence from the partly concealed flavor of the onion, which imparts a delicate appetizing aroma highly prized by epicures.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Scalloped Egg Plant

If it is desired to increase the food value of eggplant and improve its flavor too, this vegetable should be scalloped. The accompanying recipe carefully followed will produce a most appetizing dish.

(Sufficient to Serve Six)

  •  1 medium-sized eggplant
  •  1 c. dried crumbs
  •  2 Tb. butter
  •  2 tsp. salt
  •  1/8 tsp. pepper
  •  1-1/2 c. milk

Peel the eggplant and cut it into 1/2-inch pieces. Put into a Saucepan, cover with boiling salted water, cook until tender, and then drain. Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add one-half of the eggplant. Dot with butter and then sprinkle with salt and pepper. Add another 1/4 cupful of crumbs and the remaining eggplant, dot again with butter, and sprinkle with salt and pepper. Pour the milk over the whole and sprinkle the remaining 1/2 cupful of crumbs on the top. Place in the oven and bake for 1/2 hour or more. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Scalloped Corn

Place in a mixing bowl

  • Three-quarters cup of crushed can corn,
  • One-half cup of fine bread crumbs,
  • One tablespoon of grated onion,
  • Two tablespoons of finely minced parsley,
  • One tablespoon of butter,
  • One teaspoon of salt,
  • One-half teaspoon of paprika,
  • Three tablespoons of flour,
  • One egg,
  • Three-quarters cup of milk.

Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Scalloped Cauliflower

Another opportunity to make a delicious scalloped dish is afforded by cauliflower. In fact, many persons prefer scalloped cauliflower to any of the dishes made from this vegetable. The ingredients used with the cauliflower increase its food value, which is somewhat low.

(Sufficient to Serve Six)

  •  1 head cauliflower
  •  2 Tb. butter
  •  2 Tb. flour
  •  1 c. milk
  •  1 c. water from cauliflower
  •  1/2 tsp. salt
  •  Dash of pepper
  •  1 c. buttered crumbs

Prepare and cook the cauliflower according to the directions given in Art. 105, breaking it into flowerets before pouring the boiling water on it. When it has cooked tender, drain the water from it. Prepare a Sauce with the butter, flour, milk, water from the cauliflower, salt, and pepper. Butter the crumbs by pouring 1 tablespoonful of melted butter over them. Put 1/4 cupful of the crumbs on the bottom of a baking dish, add one-half of the cauliflower, and over this place another 1/4 cupful of crumbs. Then add the remainder of the cauliflower, and pour the white Sauce over all. Sprinkle the remainder of the crumbs over the top. Place in a hot oven and bake until well heated through and brown on top. Serve from the dish.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)