Scalloped Potatoes No. 2
Cold, boiled potatoes, sliced.
Thin cream sauce.
Place in alternate layers in a pan and sprinkle the top with ground bread crumbs. Bake until brown.
Hashed Browned Potatoes
Use cold, boiled potatoes or good left-over baked potatoes. Pare and cut into three-quarter-inch dice or irregular pieces. Put in a shallow baking-pan, sprinkle with salt, pour over sufficient cooking oil, season well, and prevent scorching. Put into the oven, and when they begin to brown, stir continually till all are nicely browned.