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Scalloped Potatoes

6 medium-sized potatoes

Milk

2 tablespoons flour

Salt and pepper

4 tablespoons butter

Pare raw potatoes and cut them into thin slices. Place in a baking-dish a layer of the potato one inch deep, season with salt and pepper, sprinkle a portion of the flour over each layer, add a part of the butter or butter substitute in bits. Then add another layer of the potato and seasoning, as before, and continue until the required amount is used. It is advisable not to have more than two or three layers because of difficulty in cooking. Add milk until it can be seen between the slices of potato, cover and bake one and one-fourth hour, or until potatoes are tender when pierced with a fork, removing the cover during the last fifteen minutes to brown the top. Serve from the baking-dish.