Mashed Potatoes

Ingredients

• add the butter
• add the salt
• add the pepper
• add the milk slowly

Method

1. 1

   Mash the boiled potatoes, add the butter, salt, and pepper.

2. 2

   Add the milk slowly and beat the mixture with a fork until it is light, white, and foamy.

3. 3

   Heap it lightly on a hot dish.

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.

MASHED POTATOES Mash the boiled potatoes, add the butter, salt, and pepper. Add the milk slowly and beat the mixture with a fork until it is light, white, and foamy. Heap it lightly on a hot dish. CREAMED POTATOES Heat the milk in a double boiler. Cut the x>otatoes into cubes and put them into milk. Add seasoning and cook the cubes slowly until the milk is absorbed (about } hour). Add the butter and parsley and serve the dish at once. BOSTON BAKED BEANS Cover the beans with cold water and soak them overnight. In the morning drain off the water. Add fresh cold water and simmer the beans until they are tender or until the skins crack. Drain the beans. Scald the rind of the pork, scrape it, and gash it into half-inch slices. Put the beans into a bean pot and put the pork in, leaving only the rind exposed. Mix the molasses, salt, and boiling water together and pour the mixture into the bean pot, then add enough boiling water to cover the beans. Cover the bean pot, put it into the oven, and bake the beans slowly eight hours, remov- ing the cover the last hour to brown the rind of the pork. Add boiling water from time to time throughout the baking. Digitized by Google VEGETABLES 47 RECIPE 24. (For scalloped dishes, and cream soups.) 1 tbs. flour 2 tbs. butter to 1 c. milk } ts. salt Spk. pepper RECIPE 35. (For cream toast, vegetables, fish, and meat.) 2 tbs. flour 2 tbs. butter to 1 c. milk 1 ts. salt Spk. pepper RECIPE 26. (For croquettes.) 4 tbs. flour 2 tbs. butter to 1 c. milk } ts. salt Spk. i)epper RECIPE 37. WHITE SAUCE L TfflN WHITE SAUCE Scald the milk. Mix the flour with a little cold milk and smooth out all lumps. Add the flour mixture to the hot milk, stirring constantly. Boil it about five minutes ; add the salt

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