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 1906 COOKBOOKVEGETABLES PG 2 >  French Fried Potatoes >



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



 Pare potatoes and slice lengthwise about 1/4 inch thick, cutting the slices in strips the same thickness, lay on a dry cloth. Have a skillet half full of hot lard, drop the potatoes in this, stirring once or twice while frying. Let them fry until a light brown, lift into a. colander with a wire spoon to drain, salt and turn them in a dish; serve hot.

Sister Lillie Wagner, Virden, Ill.

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