Scalloped Potatoes With Bacon

Cheery Salad Bread And Butter

Iced Tea

Scalloped Potatoes With Bacon

Wash and pare 4 medium sized potatoes. Slice very thinly enough to cover the bottom of a buttered baking dish. Over them sprinkle 1/4 t salt, 1/8 t pepper, and 1/2 T butter in dots, also 1/2 T flour. Add another layer of thinly sliced potatoes and proceed as before. When the potatoes are all used cover the top with thin slices of bacon and add milk until it comes to the top of the potatoes. Bake about 1 h, or until the potatoes are tender, adding more milk if necessary - that is if they become dry. The bacon imparts a delicious and appetizing flavor to the potatoes. If more meat is desired, alternate layers of potatoes and bacon may be used.

Cherry Salad

Carefully remove the seeds from 1 pt. of California white cherries, and fill with either filberts or hazel nuts. Arrange on crisp lettuce leaves and serve with Mayonnaise Dressing.

Either fresh or canned fruit may be used.

Preparing The Meal

About 1 1/4 h before luncheon, prepare the scalloped potatoes and bake. About 3/4 h later make the cherry salad and then the iced tea. Cut the bread and butter and place on the table with the salad. When the potatoes are done serve the lunch. Immediately after lunch make the Coffee Charlotte Russe and chill for dinner.