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Scalloped Potatoes

For this dish, peel raw potatoes and cut them into thin slices. Place in the baking-dish a layer of the potato one inch deep, season with salt and pepper and add a dusting of flour and a dot of butter here and there. Then add another layer of the potato and seasoning as before and so continue until the dish is full. Add milk enough to moisten (about one-half pint to every quart of the potato), cover and bake one and one-fourth hours, removing the cover during the last fifteen minutes to brown the top. Serve in the baking-dish, wrapping a napkin about the dish if it is unsightly.