8 slices bacon, cut up
6 lg. carrots, in 1/4 inch slices
5 stalks celery in 1 inch pieces
2 onions, sliced
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 c. boiling water

Cook bacon until crisp in large frying pan. Remove bacon and in drippings saute carrots, celery, and onions until most of fat is absorbed. Combine flour, salt and pepper and sprinkle over vegetables; mix well. Pour boiling water over all and put mixture into 2-quart casserole. Cover and bake at 350 degrees for 1 1/2 hours.