Mashed Potatoes

1/2 dozen large potatoes.

1 ounce fresh butter.

3 tablespoons milk.

1/2 teaspoon salt.

1/4 teaspoon pepper.

Wash and scrub the potatoes until perfectly free from dirt and mould,

bake them, and when done prick with a fork to allow the steam to escape,

then wipe with a cloth to remove any charred skin, etc. Have ready a

good-sized saucepan (enamelled for preference) in whic
the milk and

butter have been heated, halve the potatoes and squeeze them into it,

add salt and pepper (the latter should be omitted when being prepared

for children), then with a cook's fork beat backwards and forwards, then

round and round, until the whole mass is perfectly smooth and quite free

from lumps. Turn into a very hot vegetable dish, arrange in a pile and

mark prettily with a fork or knife, then place in the oven for two or

three minutes to re-heat.

Note.--Potatoes prepared in this way constitute an ideal diet. All the

valuable salts are retained instead of being thrown away in the water,

as when peeled before cooking, whilst the butter and milk supply the

fatty elements in which the potato is lacking. The colour also is good,

which is not the case when they are boiled in their skins, and the

taste is delicious.