mashed, season with additional salt, a dash of pepper, and a small piece
of butter, and add hot milk until they are thinned to a mushy
consistency, but not too soft to stand up well when dropped from a
spoon. Then beat the potatoes vigorously with a large spoon until they
are light and fluffy.

CREAMED PEAS

Boil until they are soft, two cupfuls of fresh peas in 1 quart of water
to which have been added 1 tablespoonful of salt and 2 of sugar, and
then drain; or, use 1 can of peas, heat them to the boiling point in
their liquid, and then drain. A part of the water in which the fresh
peas were cooked or the liquid on the canned peas may be used with an
equal amount of milk to make a sauce for the peas, or all milk may
be used.

SAUCE FOR PEAS

1 c. of milk, or 1/2 c. liquid from peas and 1/2 c. milk
1 Tb. butter
1/2 tsp. salt
1 Tb. flour

Melt the butter in a saucepan or a double boiler, work in the flour and
salt until a smooth paste is formed, and add the liquid that has been
heated. Stir until thick and smooth. Add to the peas, reheat, and serve.

CABBAGE SALAD

1/2 medium-sized head of cabbage