2 Browned Potato Puree Recipe

Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in

it 1 dozen potatoes which have been pared, quartered, and laid in cold

water for an hour. With them should go into the boiling fat a large,

sliced onion. Cook fast but do not let them scorch. When they are

browned add two quarts of boiling water, cover the pot, and simmer

until the potatoes are soft and broken. Rub through a colander back into

the kettle and stir in a great spoonful of butter rolled in browned

flour, a tablespoonful of browned parsley, salt and pepper to taste. In

another saucepan make a sugarless custard of a cup of boiling milk and 2

well-beaten eggs; take from the fire and beat fast for 1 minute, put

into a heated tureen, beat in the potato and serve From "The National

Cook Book," by Marion Harland and Christine Terhune Herrick.

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