Creamed Potatoes

Ingredients

• For 1% pints cooked potatoes
• Melt two tablespoons butter
• three level tablespoons flour
• one pint cold milk
• salt
• pepper

Method

1. 1

   Melt butter, add flour, gradually pour in milk, stirring until thickened.

2. 2

   Pour over potatoes.

As published

This recipe was extracted from The National home cook book (1900), page 80. The excerpt below is the record exactly as published.

salt, two qual . vinegar. Place the” plums in a stone crock with mus seed; put the vinegar into a preserving kettle, bring to boil, pour over plums boiling hot, cover closely.. Next drain off the vinegar, bring again to a boil and pour plums while hot. When cold place in olive bottle and co pee They taste just like real olives and are mu cheaper. se eat ONIONS AND BREAD (Baked)—Boil two. onions tender, chop fine, mix with pieces of stale bread crusts th -have been soaked in water or milk, add a little powd » Sage, pepper and salt; grease baking tins, put in mixt strew over top some erated bread and-bits of butter. Ba half an hour and serve for breakfast or for dinner side di ONIONS (Escalloped)—One pint sliced onions, ‘one pint bread crumbs, one pint sliced potatoes; season ‘with salty pepper, butter, add teaspoon of flour and pint or so oO. YY bake 1% hours. Be ‘ONIONS (New Way)—Peel one quart onions, put in « v1 water, put on to boil; when done do not pour off water, bu ‘leave it with onions. Then take juice of half a lemon, fourth cup sugar, pinch salt, add all to onions and s Makes a cheap vegetable dish. Only the juice of the Ie _ should be used. ae -. PARSNIPS (Fried)—The way to cook: parsnips an them good and sweet, fry without any water, but a bits of meat. PARSNIP STEW—One-half pound salt pork, ‘slice add two parsnips and three or four potatoes, cut in di Cook 15. minutes, then add dumplings, made as follows: T cups flour, one teaspoon soda, two teaspoons cream tart one well beaten egg, a little salt, milk to make stiff ba. Drop from spoon into stew; stop the boiling £08 ae before, cover ghonelys cook for 20 obits 3 se piece of butter may be put in when nearly done. — too much saltin. Spoonful of sugar greatly improves flavor, ~Scotch peas, of a dark green color, are fine. - its «koh ee PEAS (Dried)—Soak one cup dried peas over night if wanted for noon (in morning if for evening meal), drain first water off, put on fresh water, let stand and cook one: — hour. When done, put in salt, milk, pepper and butter and _ thicken with flour and water. I use navy beans the same way. 2 ica PEAS STEWED—Take common dried green peas, soak — over night in cold water. Next morning boil in salted water (to taste), add pinch baking soda (helps to soften); boik three or four hours (until soft), then add one tablespoon — - sutter, some milk and pepper to taste. It is delicious and more strengthening than ordinary June peas you buy in cans. Try it and see. hs a PEPPER HASH—To one-half head of cabbage chopped fine add one-half teaspoon mustard seed, one tablespoon sugar, one tablespoon salt, one-half teaspoon celery seed, one green and one red pepper chopped fine; add one cup of vinegar, mix well together. : ; ies PEPPERS (Stuffed)—Remove the seeds by cutting pep= ‘pers down one side. Take bits of cold meat, veal is the” nicest, minced fine, mix it with one beaten egg, one table= ‘spoonful of rolled crackers, one tablespoonful of butter, pep= “per and salt to taste. Fill the peppers, sew or tie together, and bake in oven till peppers are tender, Serve with lemon. + _ Cut a piece from the stem end of the peppers and rémove the seeds. Cover with boiling water and let stand 10 min- utes. Drain and fill with chopped lamb or any other kind of ~ meat. Place in a baking pan. Add a cup of hot water and bake in a moderate oven for three-fourths hour. One pint of chopped meat which has been previously cooked is enough to fill 10 peppers. Be. - Ne ae POTATO CAKES—Grate potato with coarse grater, mix each cupful with one beaten egg, make into cakes with @ little flour, season, fry till well done. Hat these for supper, and you will not miss the chops for which these are a sub= stitute. ei, Poe POTATOES (Creamed)—For 1% pints cooked potatoes cuti pieces make sauce asfollows: Melt two tablespoons: butter in ~ saucepan, add three level tablespoons flour, pour in gradually one pint cold milk

Cook this with the app: pantry check, scaling, and the assistant.