Creamed Potatoes

Ingredients

• 6 boiled potatoes
• 1% c. white sauce

Method

1. 1

   Cut potatoes into pieces.

2. 2

   Make white sauce and heat potatoes in it.

Nutrition per serving

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 8. The excerpt below is the record exactly as published.

Creamed Potatoes Fruit or Salad CREAM OF TOMATO SOUP 11/2 c. canned tomatoes li/^ c. milk 11/2 c. water - 1 ssp. soda 1/4 onion, sliced 3 T. flour or 3 T. fat a few cloves or bay leaf ^ t. salt 1. Boil tomatoes, water and seasoning together ten minutes. 2. Strain and add the flour and fat rubbed into a ball. 3. Cook until it boils, add soda. 4. Add milk all at once and salt last. NOTE — May be served with a little whipped cream. CRANBERRY SAUCE 1 quart cranberries 2 c. sugar 1 c. water 1. Wash and pick over cranberries. 2. Add water and sugar. 3. Bring to boiling point, cover and cook 10 minutes. Page 23 DINNER NO. 6 Beef Loaf, with Gravy Creamed Potatoes Beets . Simple Dessert BEEF LOAF 1% lbs. meat {l}i lbs. beef and }i lb. fresh pork) 6 crackers 1 egg Vs c. milk 2 t. salt NOTE — 1 T. chopped onion or green pepper may be added. 1. Roll crackers and moisten with milk. 2. Season meat, add beaten egg and crackers. 3. Mix thoroughly wi-'h hand. 4. Pack into a buttered pan and bake 45 minutes or mold in a bread tin, turn out into a dripping pan, dot with fat and add enough hot water to keep from burning and bake % hours. 5. Make a gravy from the juices in the pan by adding 2 T. of flour mixed with Vi c. cold water. 6. Season. CREAMED POTATOEvS 6 boiled potatoes 1% c. white sauce

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