Show POTATOES Four Tour sized medium-sized potatoes 1 tablespoon butter J teaspoon salt i 1 teaspoon pepper milk fIle rhA secret of perfect mashed potatoes potatoes potatoes po po- po- po does doE's not lie In the extravagant extravagant extravagant gant us USA of butter or cream but In Ino Inthe inthe the cooking and mashing of the po potatoes potatoes po- po o I Wash potatoes and pare thinly I Cut in uniform size Drop in bot bolling bollIng boll boll- Ing water and cook uncovered until potatoes are tender when pierced with a fork If Ir the outside of the I potato breaks and cooks awa aw away y be before before before be- be fore potatoes are t r In ib the center cen ter tel add cold water This drives I cen-I the heat to the center of the potato and stops cookin cooking cooking- on the tho outside When tender drain and shake shale before bp bf be- II fore ore an open door or window for a I minute u Mish Mash h THOROUGHLY E keeping keeping keep keep- I I ing hot t b by t the side of the flip fire Mash and hlat beat In butter salt alt an and I pepper When hen perfectly smooth beat in milk If a wire e boater I l i I 1 I u used od d beat vigorously over the fire for one or two minutes Servo Serve at once If It the tho potatoes aro are mashed mashe with lith a wooden masher or put through a ricer beat In butter milk and seasoning with a slotted spoon Some potatoes absorb more milk mille than others and as potatoes become OI older they y take u up more milk l New yu u unripe f c cu cora potatoes ora will not I mash satisfactorily Copyright 1923 NKA NIiA Service Inc I |