FARM CREAMED TATERS
Featured Pinch Tips Video
- cellar, storing farm growed taters
- onion, cut up
- quart, jersey milk
- 1/2 c
- salt, pepper to suit your taste
1take a trip to the cellar, where them sow bugs is still crawling, git a bucket of taters. wash them, in the stream that runs behind the house, the one that has not been contaminated by the cows. build up a fire in the wood stove, with a match and some of the youngin's old homework, git the stove hot. wash taters in big pot, cover taters in clean water, cover, bring to boil, cook for an hour. remove pot from stove, careful not to burn yourself, drain boiling water into slop bucket that should be around here somewhere. the pigs probably enjoy this here starchy tater water.
keep taters warm, don't put that there lid back on the pot, makes them there taters soggy, use a flour sack.
cool taters, peel with a knife. cut up taters in a big iron skillet, put in salt, pepper, and cut up onions, more onions the better. (don't have no girl to go see.) go git a quart of jersey milk from the barn, add this here milk to the tater stuff. cook slow til heated thru. make a flour paste, using enough milk and flour to make 1/2cup paste.
plate up them there taters with green beans, peas, or corn, which you gathered all from your garden.
such a good ma, to do all this work, now i've et; goin' to take me a nap. ma's doin' dishes.