8 quarts sliced potato 2 quarts sliced onion 4 quarts strained tomato

4 tablespoons salt 1 1/2 teaspoons pepper 1 cup barley flour

Peel and slice potatoes, parboil one or two minutes; drain. Put layer in baking dishes, add onion, sprinkle with salt, pepper, and flour; repeat. Water may be used in place of part of tomatoes; strain, and add to potatoes. Cover dishes, and bake one and one-half hours, or until done.