12 quarts water 1 1/2 quarts rolled oats

5 tbspns. or more salt

6 quarts sliced potato

2 quarts sliced onion 1 tablespoon celery salt 2 teaspoons pepper 1 cup drippings

Peel and slice small potatoes. Cook sliced onion in drippings. Put all ingredients into kettle, boil five minutes, and cook in fireless cooker or in Aladdin oven about an hour. Stock or meat gravy may be substituted for part of the water. Serve with cucumber pickles, and toasted muffins or dark bread croutons.