2 med. potatoes
2 med. rutabagas
1/2 c. flour
1 tsp. baking powder
1 tsp. salt
1/8 tsp. pepper
4 eggs, well beaten
1/4 c. milk
1/4 c. melted butter

Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. Drain vegetables; grate fine or use blender.

With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes.

Place in greased 1 quart casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow 325 degree oven for 1 hour.