Evening Republican, Volume 16, Number 279, Rensselaer, Jasper County, 21 November 1912 — Dutch Hotchpot. [ARTICLE]

Dutch Hotchpot.

Boil six carrots with six onions (medium) until tender. In another kettle boll six medium-sized potatoes. Drain all the water from both, put them together, mash them well, add one teaspoon of salt, one-half teaspoon of sugar, one-quarter teaspoon of pepper, one-half cupful of butter and one-half cupful of milk or cream. Beat well and Berve hot.