The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-02-20

der. MAKE a WnlC0 SauCS O4 IH0
butter, flour and diluted milk.
Place turnips in a buttered baking
dish, season with salt and pepper.
Pour over the white sauce and cover
| the top with bread crumbs. Brown
in an oven to the preferred color.
Serve while hot. Yield: servings.
EscaIIOped Ham and Potatoes
l slice ham, two inches thick.
medium-sized potatoes, pared and
thinly sliced.
"a cup evaporated milk diluted
with / 1-3 cups water.
Remove outside edge Of fat from
| ham. Cut fat in small pieces and
nut In the bottom OF q casserole.
Lay ham on bottom. Pour enough
| diluted milk over to be seen through
the potatoes. Cover and make slowly
about IN hours in a 800 degrees F.
oven. Yield: Six servings.
EscaIloped Oysters
2 tablespoons butter.
/ tablespoon flour.
II teaspoon salt.
Dash pepper. 49,
n cup evaporated milk diluted with
n cup water.
/ quart oysters.
l cup buttered crumbs.
Prepare a white sauce of butter,
| flour, salt, pepper, and diluted exap-
grated milk. Heat oysters in own
LIQUOR in top Of double boiler until
| edges begin to ruffle. Drain. Oil a
| shallow pan, then cover with layer
of bread crumbs and oysters. Add
white sauce. Cover with crumbs
| and bake in a slow oven Is minutes.
Yield: Six servings.
EscaIIOped Macaroni with Salmon
! tablespoon butter.
tablespoon flour.
n cup evaporated milk.
h cup water.
2 cups salmon.
cups cooked macaroni.
| Salt.
Pepper.
Buttered crumbs.
| Make a white sauce Of the but
/ ter, flour, evaporated milk and wa
| ter. Add salmon and macaroni and
season to taste with salt and pepper.
Put into baking dish, top with
crumbs and make in a moderate
oven until crumbs are brown. Yield:
| Six servings.
EscaIIoped Chicken
Y cup 1evaporated milk diluted
with
cup chicken stock.
"a tablespoons flour.
IN tablespoons salt.
2 tablespoons butter.
Dash pepper.
Ia cups buttered crumbs.
Ia cups chicken cut in one-half
| inch cubes.
IN cups fresh or canned corn.
Prepare a white sauce of the d.
luted evaporated milk, flour, butter,
salt and pepper. Cover bottom of
a buttered baking dish with half
tn crumbs. Add the chicken, then
the corn. Add sauce and cover with
rest of the crumbs Bake in a 400
+. over for IS min te~ Yield: Eight
servings.
ScalIoped Cammage.
tablespoon butter.
/ tablespoon flour.
/ tablespoon salt.
Pepper.
y cup evaporated milk diluted with
Y cup boiling water.
small head of cabbage.
slices bacon, Drowned.
N green pepper.
/ cup buttered crumbs.
n cup grated cheese.
Make a white sauce Of the butter,
flour, salt. pepper, and diluted evap-
oratee. milk. Cut the cabbage in
quarters and cook in boiling sailed
water for eight minutes. Place a
layer Of hoiled cabbage in an oiled
baking dish and alternate with
white sauce, chips of bacon, green
pepper, and cheese; then repeat.
Sprinkle top with buttered crumbs
and cheese and brown in moderate
oven. Yield: Five servings.
EscallOped Corn and Cheese
cup canned corn.
Y cup evaporated milk diluted with
y cup boiling water.
teaspoon lemon juice.
egg.
n cup bread crumbs.
tablespoons grated cheese.
Salt, paprika.
Combine the ingredients in the
order given; pour into a buttered
baking dish, set in a pan Of hot
water and bake in slow oven (25O
degrees F.) until firm. Yield: Four
servings.