8 quarts raw potato 3/4 quart sliced onion 1 1/2 pounds bacon 1 1/2 teaspoons pepper

2 tablespoons salt

1 qt. fine, dry crumbs or

1 1/4 cups cornstarch

4 quarts hot milk

Meat drippings or cooking oil may be substituted for bacon. Pare and slice potatoes before measuring, and parboil one or two minutes. Add salt and pepper to hot milk. Cut bacon in tiny dice. Put layer of potato in bottom of casseroles, sprinkle with onion and crumbs; repeat. Add hot milk, sprinkle bacon over top. Cover dishes until nearly done; bake in moderate oven one and one-half hours, or until potatoes are soft. If cornstarch is used, mix with cold milk to make smooth, then add scalded milk, and pour over potato.