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(Vegetables) - (The International Jewish Cook Book)

Make a cream sauce, a little thinner than usual by adding a little extra
milk. Cut two cups of boiled potatoes into small cubes and mix them
thoroughly with the same. Cook in a double boiler until the potatoes are
thoroughly hot, add a little chopped parsley if desired, and serve.

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Swiss Creamed Potatoes.

Clean and season a large white fish with salt and paprica and let boil
with 4 sliced shallots and 1 clove of garlic mashed fine. When nearly
done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine,
1 tablespoonful of soy, 1 tablespoonful each of tarragon and
Worcestershire sauce. Let cook until done. Place on a platter. Garnish
with fried parsley and serve with boiled rice.

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Rich Creamed Potatoes

One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt

and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice,

better if boiled the day before. Melt butter in a saucepan, add potatoes

and seasoning, cover and cook a minute, uncover, stir well, cover and

cook another minute. Then add milk to cover well, and cook very slowly

for forty-five minutes, keeping saucepan covered. These need watching,

but are delicious; nice for Sunday night supper. Asbestos mats are best

to use under these, if cooked over gas stove.

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Creamed Potatoes

Often in buying potatoes one finds a quantity of little ones usually

considered "too small to be bothered with." They seem hardly worth

peeling, but if scrubbed clean and boiled as directed the skins can be

removed quickly when they are tender. Then if a white sauce is made,

these little potato balls can be dropped in and served garnished with

finely chopped parsley on top. This is a favorite way of preparing new

potatoes and most appetizing.

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