Classic Creamed Potatoes and Onions (1960)

"Peel and quarter enough potatoes and onions to make 3 cups each.  Simmer in just enough salted water to cover until cooked.

Drain off liquid, and replace with 1-1/2 cups rich milk and 1/2 cup cream.  Add 3 tablespoons butter, and season to taste with salt, pepper, and a dash of cayenne.

Simmer until thoroughly heated, and serve.  Makes 6 servings.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Classic Recipes

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Classic Skillet Custard Corn Bread (1963)

Classic Creamed Chicken a la King (1981)