Scalloped Potatoes
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice- President, Board of Lady Managers.
Slice six raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little instrument for the purpose, to be had at the house furnishing stores, which flutes prettily as well as slices evenly. Lay in ice water a few minutes; then put a layer in the bottom of a pudding dish, and over this sprinkle salt and pepper and small bits of butter; then another layer of potatoes and so on until the dish is full. Pour over this a pint of milk, stick bits of butter thickly over it, cover the dish, set it in the oven, bake half an hour. Remove the cover if not sufficiently brown.