Colcannon

8 new potatoes
6 green onions
1/3 pt. of milk
1 small cabbage
1 oz butter
parsley
salt and pepper

Peel, boil and mash potatoes. Finely chop green onions, add potatoes, pour on boiling milk and beat until fluffy. Cook cabbage, chop finely and pour on melted butter. Add to potatoes with chopped parsley, salt and pepper and beat well, keeping hot over a low heat. Melted butter may be added to individual servings, if desired.

Makes 8 generous servings.

Note: Kale can be substituted for cabbage in season and leeks for green onions. Leftovers may be friedd in bacon fat until crisp and brown on both sides.

[Newspaper clipping. 1/3 pint of milk = 2/3 cup of milk. 1 oz butter = 2 tablespoons butter.