Evening Republican, Volume 17, Number 288, Rensselaer, Jasper County, 3 December 1913 — Creamed Potatoes. [ARTICLE]

Creamed Potatoes.

When creaming potatoes, cut them cold boiled, then sprinkle generously with flour and mix all together. Add the amount of cold inilk desired and put all on the fire to cook. As it heats, stir gently. It will thicken without lumps and be smooth and creamy. This does away with the disagreeable task of making thickening, and the whole is completed in half the time and with half the work. The same method may be used when frizzling beef or creaming turkey, chicken or codfish. It Is not necessary to melt cocoa before adding it to the milk if you put the ingredients together before heating.