Cream Potatoes Recipe

Bake the potatoes in a slow oven. When perfectly cold slice rather thin.

Put into a pan, sprinkle on a little flour and toss the potatoes about

with your hand until some flour adheres to each piece. Cover these

floured potatoes with small bits of butter. If the butter is put in in

one piece the potatoes get broken before the butter reaches them all.



Sprinkle in a little salt and put in enough cream so that they are about

half covered. If you use more cream they will cook too tender and be

mushy before the cream is cooked down. Stand by them. Stir with a knife

blade lifting them from the bottom but not turning them over.



When they begin to glisten lift them to a hot serving dish and put them

where they will keep warm but will not cook any further.



If you have not cream add a little more butter but the cream is better

than the butter.



HARRIET TAYLOR UPTON,

President, Ohio Women's Suffrage Association.

Warren, Ohio.

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