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Escalloped Vegetables

All cooked vegetables, which may be creamed, may also be escalloped. To do this, brush a baking-dish lightly with Snowdrift, turn in the vegetable mixed with the cream sauce -once the recipe for Cream or White Sauce No. 2 being sufficient for three cupfuls of the cooked vegetable-then sprinkle the dish with a half cupful of coarse bread crumbs, mixed with a tablespoonful of melted Snowdrift, and brown the whole in a hot oven, 375 degrees F. If desired, from a third to a half cupful of grated cheese may be strewn over the top, before baking, in addition to the crumbs.

Any of these vegetables may be reinforced with some sliced, hard-cooked eggs, which makes the escalloped vegetable sufficiently substantial to act as the main course at luncheon or supper.