L’Antlers Cook potatoes with the skins on.

More appetizing, nutritious and of uniform size before measuring. Scald milk with onion and butter; parboil raisins until soft, over boiling water, and cook until soft. Drain, and to two cups potatoes. Sprinkle with powdered sugar, and gradually the milk, season, and bind. Season with salt, pepper, cayenne, poultry seasoning, lemon juice, then cover with sauce.

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