Hashed Brown Potatoes Recipe

Stir two cups of cold mashed potatoes, with four tablespoonfuls of milk,
over the fire until they are warm and light; take from the fire and add
three eggs beaten light with four tablespoonfuls of sugar. Add a
teaspoonful of vanilla, stir in carefully a pint and a half of milk. Put
this mixture into greased custard cups; stand in a baking pan of boiling
water and bake in a moderate oven until set, about twenty or thirty
minutes.
Where a little cooked meat and, at the same time, mashed potatoes, are
left over, the meat may be seasoned with a savory sauce, turned into a
baking dish, the mashed potatoes slightly thinned with hot milk and then
slightly thickened with flour, and used as a crust. This makes what we
call a potato pie. Four tablespoonfuls of milk and four of flour would be
a good allowance to each cupful of mashed potatoes.

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