This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Wash and scrub the dasheen, boil and slice. Butter a baking dish and put in a layer of sliced dasheen, sprinkle with salt and flour and dot with butter. Add another layer of dasheen and the other ingredients, finishing with the flour and butter on top. Pour on the milk and sprinkle cracker crumbs or toasted bread crumbs on the top and bake in a moderate oven about one-half hour. The quantity of milk and butter will vary according to the size of the dasheen.
Scrub the dasheen tubers clean, peel and slice. Arrange in ramekin dishes or individual bakers in layers, sprinkling salt between each layer. Fill the dishes with a mixture of:
4 medium sized dasheen 1 cup milk.
2 tablespoons butter.
1 tablespoon flour.
1 tablespoon cracker crumbs.
1 teaspoon salt.
One-third cream and two-thirds milk. Place in the oven and bake until the dasheens are tender, which will require about thirty minutes.
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