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Mashed Potatoes
6 large potatoes.
1/2 cup hot milk.
Butter the size of a hickory-nut.
3 teaspoonfuls salt.
3 shakes of pepper.
Peel and boil the potatoes till tender; then turn off the water and stand
them on the back of the stove with a cover half over them, where they will
keep hot while they get dry and floury, but do not let them burn; shake the
saucepan every little while.
Heat the milk with the butter, salt, and pepper in it; mash the potatoes
well, either with the wooden potato-masher or with a wire one, and put in
the milk little by little.
When they are all free from lumps, put them through the potato-ricer, or
pile them lightly in the tureen as they are. Do not smooth them over the
top.
Dinner Vegetables
Sweet Potatoes
Beets
Creamed Cabbage
Peas
String Beans
Stewed Tomatoes
Asparagus
Onions
Corn
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