POTATOE SHAVINGS.





Take four fine large potatoes, and having peeled them, continue to cut
them up as if peeling them in ribbons of equal width; then throw the
shavings into a frying-pan, and fry of a fine brown; they must be
constantly moved with a silver fork to keep the pieces separate. They
should be laid on a cloth to drain, and placed in the dish lightly.

THE FRENCH WAY OF DRESSING SPINACH.
Wash and boil till tender, then squeeze and strain it; press it in
a towel till almost dry; put it on a board, and chop it as finely as
possible; then return it to the saucepan, with butter, pepper, and
salt; stir it all the time, and let it boil fast.





POTATO-RYE BREAD POTATOE SOUP. facebooktwittergoogle_plusredditpinterestlinkedinmail

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