Creamed Potatoes. Method 1, an easy way. Chop cold baked potatoes with the chopper. Allow one tablespoonful of butter to 1 pint of chopped potato. Melt the butter in a saucepan. Stir in the potatoes. Shake from the dredger the equivalent of a tablespoonful of flour, stirring the potato with one hand as you shake with the other. Pour in enough milk to barely cover the chopped potato. Set the saucepan in the coolest spot on the range; or on the simmering burner of a gas range, upon an asbestos mat; or turn all into an earthenware jar, or baking dish, and proceed as with escalloped potato. Allow the mixture to cook until it becomes creamy.
Method 2. Cut the cold potatoes in cubes, and heat in a thin white sauce. See Chapter X (The Fats And The Sugars).
Boiled potatoes may be used, but baked are better in texture and flavor for creaming.