Stewed Potatoes.
Boil whole until a fork will pierce them. Peel quickly; crack, without breaking, each, by pressing it, and drop into a saucepan containing a large cup of milk, almost on the boil. When all the potatoes are in, add two tablespoonfuls of butter, with salt and pepper. Cover and heat—below the boiling point—until the potatoes begin to crumble. Pour into a deep dish.