SOMETHING TASTY
CREAMED POTATOES. Use small potatoes which, when boiled and peeled, have a greenish cast. Other small potatoes will do if you cannot get these, but these are best. Boil them in their jackets, cool them, peel them and slice them into small tubes by hand on a board with a sharp knife. For one pint of tubes, melt in a saucepan 2oz of butter. When it is frothed put the potatoes in. Pepper and salt them. Stir gently with a wooden spoon until pepper and salt are well mixed. As soon as they are hot, drop slowly into them rich cream. Be sure not to mash or break the potatoes, but add cream slowly as long as the potatoes will absorb it. Be sure never to let them get thin, and be careful not to burn them. When you see that the potatoes have absorbed all the cream they can, and while each little piece stands out from the others take them from the stove. They will be done. Neither milk nor the thickened cream sauce can take the place of cream in this recipe, though milk is better than a sauce. Cream makes the dish delicious. You may, if you please, sprinkle into the potatoes finely chopped parsley which has been scalded.
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Wairarapa Times-Age, 24 May 1938, Page 4
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215SOMETHING TASTY Wairarapa Times-Age, 24 May 1938, Page 4
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