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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

FRIED BACON AND POTATOES

Cut bacon into slices 1/4 of an inch thick and 3 inches long; line a pan with the slices. Put pared potatoes, whole, on top of bacon, pour over a little water, set on stove and fry slowly; then when fried soft and. brown, pour off all the fat, and add 1/2 cup of sweet milk. The bacon usually salts the potatoes enough; add a little pepper.

Sister Barbara Becker, Mastersonville, Pa.

 

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