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 1906 COOKBOOKVEGETABLES PG 2 >  Potato Chips >



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


 Have potatoes clean, pare them, wipe dry with. clean cloth. Slice thin on slaw cutter, only slicing several potatoes at a time, as they color if sliced long before frying. Have 1 1/2 pints of lard real hot. Drop the sliced potatoes into this. Stir carefully once or twice while frying, only allow them to become a light-brown. Lift into a sieve or colander to drain, afterward putting them into an earthen or porcelain vessel, sprinkling a little salt over them as you put them into this, When cold, cover and keep in a dry place, where they can be kept for a few weeks. The lard can be used a number of times if covered and kept in a cool place. Use a wire spoon or wide fork for stirring and lifting the potatoes. They are to be kept dry in order to retain the crispness, which makes them more palatable.

Sister J. P. Holsinger, Mt. Morris, Ill.


VEGETABLES PG 2     |     French Fried Potatoes     |     French Fried Tomatoes     |     Fried Apples     |     Fried Cabbage (2 Recipes)     |     Fried Corn     |     Fried Cucumbers     |     Fried Eggplant     |     Fried Hominy     |     Fried Onions     |     Fried Parsnips     |     Fried Potatoes     |     Fried Potatoes And Onions     |     Fried Rice     |     Fried Sauerkraut     |     Fried Tomatoes (3 Recipes)     |     Fried Young Beets     |     Green Beans (2 Recipes)     |     Green Peas (2 Recipes)     |     Hominy Croquettes     |     Lima Beans     |     Mashed Potatoes (2 Recipes)     |     Parsnip Balls     |     Pickled Beets     |     Pickled Cabbage     |     Potato Cakes     |     Potato Chips     |     Potato Chowder     |     Potato Fritters     |     Potato Hash     |     Potato Puffs     |     Pumpkin Fritters     |     Quick Way to Hull Corn for Hominy     |     Radish Slaw     |     Rice and Curry     |     Rice Balls     |     Riced Apples     |     Roasted Apples

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