The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Creamy Potatoes

• 1 qt. sliced potatoes
• 2 tablespoons butter
• 2 teaspoons salt
• ¹⁄₈ teaspoon pepper
• ³⁄₄ pt. milk

Wash and pare the potatoes and cut them into thin slices. Four medium-sized potatoes will make a quart when sliced. Put all the ingredients together in a small cooker-pail or pan, set this in a large cooker-pail of boiling water, and when it is steaming hot, put the small utensil directly over the heat until it boils. Replace it in the pail of boiling water and set it in the cooker for one hour.

Serves four or five persons.