KKEGIAV masilkd potatoes
One-fourth peck potatoes, 1 quart
buttermilk, 1-2 cup butter. Pare,
rinse and boil potatoes in salted wa
ter until nearly done. In the mean
time dilute the buttermilH with S-4
pint water, luring it to a boil, stir
ring it constantly (if not stirred It
will curdle). When it boils pour the
water from the potatoes and add
them to the buttermilk.
When soft enough pass through
rlcer, adding some of the buttermilk,
make a well in centre of potatoes and
pour In the butter, which has been
browned, and mix In the potatoes.
Put in a deep bowl and serve.
This is a favorite dish of the Bel
gian peasant, as It Is both cheap and
nourishing. It can be served plain,
of if efrgs are plentiful the yolk of 2
or 3 may be added, making the dish
even finer and richer, or the egg's
ma be boiled, peeled and stuck half
way Into the potatoes, or again sau
sages, fried, can be used as the boil
ed eggs.
Social Jottings
Contributions to this department are nlways welcome. Either pbone
Ilarouin 1287 or mail new to editor
Cards were received by friends in
this city from Mr. and Mrs. Talmadse
M. Walden of Jacksonville, Fla an
nouncing the marriage of their s'ster.
Miss Myrtle Vermelle Uutler of At
lanta, Ga.f and Ralph T. Falrchild.
of this city, which was celebrated at
Jacksonville on Saturday, ."opt. 20.
Mr. Fairehild was connected with the
Falrchild Ozone Soap Co. in this city
and was captain of the State Guard.
