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American cookbook, 1900-1920
Page 12
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Cold potatoes -- Should never be thrown away but set aside nicely pared, put them whole on a gridiron over a slow fire, + when both sides are browned, take them up, press them with a case knife till they crack, butter + salt them - add pepper if you like -- Another way -- Have ready a spider with a little milk, butter, salt + flour Slice the potatoes very thin, + heat them hot - very good
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Cold potatoes -- Should never be thrown away but set aside nicely pared, put them whole on a gridiron over a slow fire, + when both sides are browned, take them up, press them with a case knife till they crack, butter + salt them - add pepper if you like -- Another way -- Have ready a spider with a little milk, butter, salt + flour Slice the potatoes very thin, + heat them hot - very good
Szathmary Culinary Manuscripts and Cookbooks
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