Weekly Chillicothe crisis. (Chillicothe, Livingston Co., Mo.) 1878-19??, 1885-01-08
HOUSEHOLD HINTS. &.

BAKED CHOps ~ND POrATOEs,-
Wash and peel some good potatoes
and cut them into slices the thickness
of a pcnny-piccc. The quantity of
potatoes must, of course, bc decided
according to the number of persons to
whom they have to be served, but it is
a safe plan to allow two, or even
three, potatoes for each person. After
the potatoes are sliced, wash them in
two or three waters, TO thoroughly
cleanse them, then arrange them Gn
layers in brown stone dish proper
for baking purposes. Sprinkle salt
andpepper erbetwccn each layer, and add
a sufficient quantity Of cold water to
prevent their burning Place the dish
in very hot oycn-on the top shelf,
SO as TO brown the potatoes in few
minutes. Have ready some nice loin
chops (say one reach person. make
them into neat round shape by put
ting n small Skcwcr through each.
When the potatoes are nicely Drowned,
remove the dish from the oven, and
place the chops on top. Add little
more salt and pepper, and water if re-
quired, and return the dish to Il cooler
part of the oven, where 1t may be al
lowed to remain until sufficiently
cooked, which will be in about three
quarters of an hour. When the upper
side of the chops is Il nice CrijD brown
turn them over So M to brown the
other side also. If, in the cooking,
the potatoes appear to be getting too
dry, u little more water may I've gently
poured in =; one corner Of the dish,
only care must he taken to see that the
water is hot this timc-not cold rs at
first. The dish in which the chops and
potatoes are baked, must be as neat
looking as possible, as it has to be
sent to table; turning the potatoes
out would, OF course. spoil their Np-
pearancc. Those who have never
tasted this dish have no idea how de.
ightful it is. While the chops are
baking pour the gravy drips from them
amongst the pot9tors, rendering the
whole most delicious.
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nlaue' l"H' one llaru'po''ru SEs' ID
common ch'ts' Era'eu' haIl u Yea,
Spoohiui Oh SaIt' nan Il tcasno"hinl OF
pepper nan Il t'aSpoohlNl ol mustard
nan teaSpoohiUl Oh sugar one iaOle-
sPooulul VI "ic'!cu '"'''r' anu one
tablespoonful of vinegar or cold water.
axe the y4'N Oh lA' egg ana put II
INTO small oOWI ana cru oIe IL down.
put INTO II 'hc butter ana MIX II smooth
with a aspoCn' iEeh add the salt, pep
per. sugar. mustard ana inc cheeSe'
mixing each "r'' lntN p3t IN inc
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