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(Vegetables) - (The International Jewish Cook Book)

Pare the potatoes and throw them into cold water until needed. Dry them
with a towel; cut into small pieces lengthwise of the potato; drop them
into hot fat and remove when lightly browned. It is better to fry only a
few at a time, letting those done stand in a colander in the oven to
keep hot. When all are done, sprinkle with salt and serve at once.
For variety; and for use in garnishing, cut the potatoes into balls,
using the vegetable cutter which comes for this purpose.

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Place a head of cauliflower, from which the leaves have been removed,
in uncovered saucepan, stem end down; cover with boiling water; boil
35 minutes or until tender and serve with cream sauce.

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French Fried Potatoes

Peel some potatoes and cut in finger lengths, not too thick, cover with

ice water, and if they are old it is better to let them stand two hours.

Drain, wipe dry, and fry in boiling fat as Saratoga chips--not too many

at a time. When they are a nice brown lift the basket from the fat,

sprinkle with salt, shake the grease from them and remove with a

skimming spoon, drain on paper and serve at once.

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French Fried Potatoes

Wash and pare the potatoes and cut into any desired shape. Drain well.

Fry in smoking fat until nicely browned, then drain on browned paper.

Season well and serve.

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