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Potato Puffs

(Armour's Monthly Cookbook)







Bake four large potatoes and put them through potato ricer. Season with

butter, salt and white pepper and add one half teaspoon of Armour's

Extract of Beef. Beat into this the stiffly beaten white of one egg.

Mold this well and roll out on molding board. Cut into cakes and place

on buttered sheet. Bake in hot oven until a golden brown. Serve on

platter with meat, garnished with cress or parsley. MISS S. MAY KIMBALL,

7 TAHANTO ST., CONCORD, N. H.

Other Recipes


Irish Potato Puffs.

Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4
cup of milk. Dip the slices of bread in the beaten eggs and fry until
brown on both sides. Cover with pulverized sugar; sprinkle with
cinnamon and some finely chopped nuts. Serve hot.









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