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Browned Mashed Potatoes

(Vaughan’s Vegetable Cook Book)







Whip up mashed potatoes with an egg-beater, add a few tablespoonfuls of

cream, the yolks of two eggs, a tablespoonful of butter, pepper and

salt. Cover with the whipped whites of the two eggs, bake until browned

and with a pancake knife transfer them to a hot dish and serve at once.











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