6 quarts canned corn 2 quarts milk I cup barley flour or 1/2 cup potato flour 1 cup bacon fat

1 cup chopped green pepper 1 to 2 pounds bacon 3 quarts soft crumbs 1 tablespoon salt 1 teaspoon pepper

Make a white sauce of the milk, bacon fat, flour, salt, and pepper, following directions for White Sauces. Add corn, crumbled stale (not dried) bread, and finely chopped pepper. Put in casseroles, and sprinkle over top diced bacon which has been cooked just enough to give one cup drippings. Bake in moderate oven until bacon is crisp and golden brown in color. To conserve bacon, grated cheese or buttered crumbs may be used for top, and another fat used in sauce.