Escalloped Potatoes

1 quart sliced raw potatoes

Salt and pepper

Flour

4 tablespoonfuls butter or bacon fat Scalded milk, about 3 cupfuls

Oil a baking dish with butter or bacon fat and put in a layer of potatoes; sprinkle with approximately 1 table-spoonful of flour, 1/3 teaspoonful salt and a little pepper, and dot with 1 tablespoonful butter or bacon fat. Repeat with a second layer of potatoes and so on until all is used, and then pour over the hot milk, until it barely shows through the potato slices. Cover, bake an hour in a moderate oven and then finish uncovered. It will take one and one-half hours.

Escalloped Potatoes With Bacon

Prepare escalloped potatoes according to the preceding recipe, omitting the fat. Cut the rind from 6 slices of bacon and let the bacon stand five minutes in boiling water. Drain; then place the bacon strips on a rack over the potatoes twenty minutes before the latter will be cooked. The bacon fat will trickle into the potatoes. Serve garnished with the bacon.

Escalloped Cooked Potatoes

1 quart sliced cooked potatoes

3 cupfuls White Sauce No. 2

Put alternately in layers in a buttered baking dish and bake thirty minutes in a moderate oven.

Escalloped Potatoes With Cheese

Add one cupful of highly flavored American cheese to Escalloped Cooked Potatoes, sprinkling it between the layers.