Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then remove. Pour the milk slowly on the potato, strain, heat and serve immediately. Thicken with one tablespoonful of flour.
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=VEGETABLES=
=Green Corn Fritters=
2 Cupfuls of Corn, grated from the cob 2 Eggs A Little Salt 1/2 Cupful of Milk 1/2 Cupful of Flour 1 Level Teaspoonful of Cream of Tartar 1/2 Level Teaspoonful of Soda
Beat the eggs, then add the milk and salt. Stir the corn into the dry flour, wetting with the milk and eggs, then fry in hot lard.
=Delicious Stuffed Baked Potatoes=
Bake six potatoes, or enough for family. When done, set away to cool slightly. Cut off a small piece, scoop out the inside, mash, add butter, salt, and milk, also tiny bits of parsley, if liked. Fill the shells with this mixture, put back in the oven and bake until brown.
=Creamed Potatoes=
4 or 5 Baked Potatoes 1 Pint of Milk 1/2 Teaspoonful of Salt Butter, the size of a Walnut