Escalloped Potatoes
This is the festive casserole - served at the Thanksgiving Dinner or on Christmas Day.
6-8 potatoes
2 Tablespoons of butter
1 pinch of salt or to taste
1 pinch of black pepper or to taste
1 cup of the fresh chopped celery
1/2 cup of flour
2 cups of fresh sweet milk
After you have washed your potatoes and pared them, cut them into one fourth of inch slices and soak them into lightely salted cold water with for an hour or so. Drain your potatoes, dry them on the paper towel, then put a layer of the potatoes into the buttered Pyrex baking dish, sprinkle this layer with salt and pepper, and the cchopped celery. dredge them with flour and dot over with 1- 2 tablespoons of butter. Repeat this exactly the same way, until three or four layers have been added into your glass baking dish. Add the scalded hot milk onto the top of the potatoes- 2/3rd of the height up to the top- until it may be seen through top layer. Bake the casserole about one and one fourth hours or until potatoes are soft in the medium hot owen.