Tossed Potatoes

Ingredients

• salt

Directions

1. Boil some potatoes in their jackets ; peel them and cut into small pieces. Toss them over the fire in a mixture of cream and butter rolled in flour, pepper and salt, till they are hot and well covered with the sauce.

2. This requires great care in washing and picking. When it is done throw into a saucepan that will just hold it, sprinkle with a little salt and cover close. The pan must be set on the fire and well shaken. When done add to the spinach a bit of butter ; it must come to the table pretty dry. Boil an &^g hard, cut in slices and lay on the top If one &^^ is not sufficient, use two. Or, chop very fine and return to the fire, with a good lump of butter, salt, pepper, sugar, a few table- spoonfuls of cream, beat to a smooth mixture like custard ; pour into a deep dish and serve.

3. VEGETABLES. 639