6 quarts diced potato

2 to 4 dozen eggs

3 quarts hot milk

3 tablespoons salt

1 teaspoon pepper

50 small slices bacon

Arrange slices of bacon close together in meat pans, and cook in oven until crisp and slightly browned. Remove from fat and keep hot. Cut cold boiled potatoes in dice, turn into hot fat, and cook until hot and a little browned. Remove to casseroles. Beat eggs thoroughly; add salt, pepper, and hot milk. Pour over potatoes, cover, and bake in moderate oven until egg is set throughout. Lay slices of bacon on top, and serve at once. If more than two dozen eggs are used, additional salt will be needed.