Escaloped Potatoes. Mrs. O. W. Weeks
Pare and slice thin the potatoes; put a layer in your pudding pan one-half inch deep; sprinkle salt, pepper, and bits of butter over it; then put another layer of potatoes, and another sprinkle of salt, pepper, and butter, until you have as many layers as you wish. Fill in with sweet cream or milk until you can just begin to see it. Sprinkle on top one cracker, pulverized. Bake in hot oven from one-half to one hour.