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Scalloped Potatoes

1 qt. sliced raw potatoes 2 cups scalded milk 4 tablespoons butter 3 tablespoons Gold Medal flour 1 teaspoon salt 1/4 teaspoon pepper Cover the bottom of a buttered baking dish with a layer of sliced potatoes. Sprinkle with salt and pepper, dot with pieces of butter and dredge with Gold Medal flour. Repeat until the materials are used.

Pour over all the scalded milk and bake in a moderate oven from forty-five to fifty minutes.