Potatoes, onions, and parsley in thickened milk.
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|From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.|
1 pt. milk or half milk and half water
1 T. flour
1/2 T. butter
1 t. chopped onions
Wash and pare the potatoes and boil till soft. Cook onion and milk together. Drain and mash potatoes and add milk and seasonings. Rub through strainer and boil again.
Add melted butter mixed with flour and let boil five minutes. Add parsley and serve with croutons.