1 pk. potatoes
4 qts. milk
¹⁄₃ cup salt
1 tablespoon pepper
1¹⁄₃ cups butter
One peck of potatoes will make about ten quarts when prepared for creamy
potatoes. Melt the butter in the cooker-pail, add the milk, and, while
it is heating, slice the potatoes which have been pared and soaked, for
two hours or more, in cold water. As each quart of potatoes is sliced
put it into the hot milk. The potatoes will thus be heated to boiling
point, quart by quart. Add the seasoning. When boiling, after the last
quart of potatoes has been added, put all into the cooker for one hour
or more.
Serves forty or fifty persons.