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Creamed Hashed Potatoes

Delicious creamed hashed potatoes are prepared as follows: Boil small potatoes with their skins on. After boiling let them get very cold, then peel them and chop very fine in a chopping bowl. For I pint of chopped potatoes melt I heaping tablespoonful of butter in a saucepan, then drop the potatoes in; pour in enough cream to cover the potatoes, season with a little salt and let them simmer over a slow fire until the cream is absorbed; then serve in a hot dish.