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Little Cook-Book: Vegetables
 

Mashed Potatoes

6 large potatoes.
1/2 cup hot milk.
Butter the size of a hickory-nut.
3 teaspoonfuls salt.
3 shakes of pepper.

Peel and boil the potatoes till tender; then turn off the water and stand them on the back of the stove with a cover half over them, where they will keep hot while they get dry and floury, but do not let them burn; shake the saucepan every little while.

Heat the milk with the butter, salt, and pepper in it; mash the potatoes well, either with the wooden potato-masher or with a wire one, and put in the milk little by little.

When they are all free from lumps, put them through the potato-ricer, or pile them lightly in the tureen as they are. Do not smooth them over the top.

Dinner Vegetables

Sweet Potatoes
Beets
Creamed Cabbage
Peas
String Beans
Stewed Tomatoes
Asparagus
Onions
Corn

 

 

 

 

 

 

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Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches