Cream Potato Recipe
Boil some potatoes of a firm kind in the usual way. Take a small,
sharp, thin-bladed knife and slice them into thin slices. Put 1 pint
of these into a stewpan with 1 teaspoonful of salt, 1 ounce of butter,
a small bit of pepper, salt, and grated nutmeg, and a table-spoonful of
lemon juice. Pour ¼ of a pint of cream over the top, cover the
saucepan closely, and shake it over the stove for eight or ten minutes.
Place the potatoes on a hot dish, and be very careful not to break