|
Classic
Cook Books
< last page | next page >
page 92
plenty of lard and butter half and half into a pan or else brown some fat pork
in it, put in the potatoes about an inch deep, sprinkle with salt, add a cupful
of water and cover the pan tightly. After the potatoes have been browned over a
medium fire until done, they may be sent to the table or else turned in the pan
and browned on the other side.
Instead of raw potatoes , cold potatoes that have been left over may be cut into
slices and fried in butter or other good fat. About 1/3 the quantity of sliced
sour apples can be laid on the potatoes and, covered tightly, fried in butter to
a nice brown; the potatoes can also be stirred with 2-3 eggs mixed with a little
milk.
19. Roast Potatoes . Take good potatoes of a medium size, wash them very
carefully, put then in an iron kettle, cover with water, cook until half done,
pour off the water, sprinkle wiht some salt, cover tighly, put then on a meduim
fire or better still into a medium hot over and roast until they are quite
tender and nicely crusted. Serve with fresh butter.
Nos. 4, 16 and 17 are well adapted for invalids.
< last page | next page >
Classic
Cook Books
|
