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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

CREAMED POTATOES
 
 
 Pare and cut potatoes into dice-shaped pieces; season with salt, pepper, and butter; add water to cook them. Cook until soft, but not mushy. Then make a thickening of flour and milk and stir it into the potatoes. Let boil up and serve.

Sister L. H. Funk, Kansas City, Mo.
 
 

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