Boiled Potatoes

Ingredients

• 6 boiled potatoes
• 2 tbs. butter
• 1 ts. salt
• Spk. pepper
• About 4 tbs. hot milk.

Method

1. 1

   Select potatoes of uniform size.

2. 2

   Wash and pare them thinly; soak in cold water for one hour before cooking.

3. 3

   Cook until soft in freshly boiling salted water.

4. 4

   Drain, remove cover, and shake over fire until dry.

5. 5

   Serve hot.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 16. The excerpt below is the record exactly as published.

BOILED POTATOES Select potatoes of imiform size. Wsbsh them, and pare them thinly; if possible, allow them to stand in cold water one hour before cooking. Cook them until they are soft, in freshly boiling water to which salt hsbs been added. Drain them, remove the cover, and shake them over the fire until they are dry. Serve them hot. pigitized by Google 46 FIRST YEAR RECIPE 20. RECIPE 31. 6 boiled potatoes 2 tbs. butter i ts. salt Spk. pepper About 4 tbs. hot milk. RECIPE 33. 4 boiled potatoes } ts. salt Spk. pepper Milk to cover, or i c. to 1 c. potatoes 2 tbs. butter 1 ts. chopped pars- ley RECIPE 33. 2 c. pea beans i lb. salt pork 1 ts. salt

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