The Progressive Cook Book (Classic Reprint) - Tapa dura

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Excerpt from The Progressive Cook Book

Brand evaporated cream and one and one-half pints hot water in a double boiler, with a slice of onion, one bay leaf, one stalk cel ery, and sprig of parsley. Rub smoothly together one table spoon butter and two ot flour, and stir into the cream while boil ing, until it thickens. When the potatoes are done, drain free of all water, sprinkle with salt and stand back a moment to dry; then mash until light and free from lumps. Add the cream grad ually to the potatoes, and press the whole through a sieve. Sea son With salt and pepper and it is ready to serve.

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