Potato and Egg Scramble

Cook bacon slices in a frypan until crisp.

Remove from pan. Fry the potatoes in bacon fat until they are well browned, sprinkling with salt when they start to brown.

Cover pan closely and cook over low heat until potatoes are tender.

Combine eggs, milk and pepper. Pour over potatoes in the pan and cook slowly, stirring occasionally, until eggs are set.

Crumble the bacon and add it just before taking the pan from the heat.

Serve at once. If desired, sliced, boiled potatoes may be used instead of raw potatoes.