_Mashed Potatoes_
6 potatoes
1/4 c. hot milk or cream
1 tbsp. butter
1 tsp. salt
Wash and pare the potatoes, boil, drain, dry, and mash (with a potato
masher) in the sauce-pan in which they were cooked. Beat them until very
light and creamy; add hot milk, butter, and salt, and beat again,
re-heat, and serve. Serves six to eight.
_Browned Potatoes_
Wash, scrub, and pare potatoes of a uniform size. Parboil for 10
minutes, then put in a dripping-pan with the meat or on a rack in a
baking-pan.
Baste with fat every 10 minutes, when the meat is basted.
Allow about 40 minutes for the potatoes to cook.