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Scalloped Potatoes

Slice cold boiled potatoes thin; put in a pudding dish a layer of the sliced potatoes, then dredge a little flour over them and some small pieces of butter, pepper and salt, then another layer of potatoes and so on until the dish is filled; after this is done, pour over the whole about one pint of new milk and bake a light brown. It is not necessary to measure the milk, just fill the dish with milk, when all is ready.