VEGETABLES
SOUR POTATOES
Take about 1 quart of pared potatoes, cut them in thick slices, put in a stew kettle with 1 pint of water and cook until done. Let 2 tablespoonfuls of lard get hot in a frying pan, then stir in a tablespoonful of flour; have ready 1/2 teacupful of vinegar and 1 teacupful of good sour cream; pour it into the lard and flour, stir, then season with salt and pepper; when it boils, pour it over the potatoes and serve.
Sister Sarah Miller, Sabetha, Kans.
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