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Scalloped Potatoes

Cut cold, boiled potatoes in dice. To every quart of dice allow two tablespoonfuls of butter, two even tablespoonfuls of flour, one pint of milk, one teaspoonful of salt, a quarter of a teaspoonful of pepper.

Put the butter in a saucepan to melt, add the flour, mix until smooth, add the milk, stirring constantly until it boils. Add the salt and pepper and mix the whole carefully with the potatoes. Turn them into a baking-dish, cover the top thickly with stale bread crumbs, put a few bits of butter here and there and bake in a quick oven until a golden brown. Serve in the dish in which they are cooked.