Home Messenger book of Tested Receipts. Respectfully Dedicated to the Patrons And Friends of the Detroit Home of the Friendless

Cover Home Messenger book of Tested Receipts. Respectfully Dedicated to the Patrons And Friends of the Detroit Home of the Friendless
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153 Mashed Potatoes.
Prepare as directed for boiled potatoes. Mash fine and stir into them a half a cupful of boiling milk and a table- spoonful of butter. Then take your pot stick or wooden spoon and stir with all your might, round and round, for a minute or two. This will give great lightness and delicacy.
154 Tried Potatoes.
Pare and slice the potatoes thin; if sliced in small flakes they look more inviting than when cut in larger pieces; keep in ice-water two or three hours, then drain them
... dry, or dry them on a crash towel, and drop them into boiling lard; when nearly done take them out with a skimmer and drain them. Let them get cold, and then drop them again into boiling lard, and fry until well done. This last oper- ation causes them to swell up and puff out; sprinkle with salt and serve hot, our recipe says; but many like them cold, as a relish for tea or with cold meats.
155 Potato Puff.
Stir two cupfuls of mashed potatoes, two tablespoonfuls of melted butter and some salt to H light, fine and creamy condition; then add two eggs, well beaten (separately) and VEGETABLES.


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