Scrape four medium sized new potatoes. Cook in boiling water (salted) until tender when pierced with a fork. Drain off the water, and shake the kettle over the fire gently, to allow the steam to escape and make the potatoes mealy. Make the following white sauce and pour over the potatoes.
White Sauce for New Potatoes (Two portions)
2 T-butter
2 T-flour
1 C-milk
½ t-salt
¼ t-paprika
Melt the butter, add the flour, salt and paprika. Thoroughly mix, slowly add milk, stirring constantly. Allow sauce to cook two minutes.
Strawberry Shortcake (Two portions)
2 T-lard
1 T-butter
2 C-sifted flour
¾ C-milk
1/3 t-salt
4 t-baking powder
1 qt. strawberries
2/3 C-sugar
Cut the fat into the flour, salt and baking powder until the consistency of cornmeal. Gradually add the milk, using a knife to mix. Do not handle any more than absolutely necessary. Toss the dough upon a floured board or a piece of clean brown paper. Pat into the desired shape, and place in a pan. Bake in a hot oven for 12 to 15 minutes. Split, spread with butter, and place strawberries, crushed and sweetened, between and on top. Serve with cream.