FARM CREAMED TATERS
- cellar, storing farm growed taters
- onion, cut up
- quart, jersey milk
- 1/2 c
- salt, pepper to suit your taste
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.