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The 1918 Fanny Farmer Cookbook
Soak
one hour in cold water. Take from water, dry between towels, and fry in deep fat. Drain on
brown paper and sprinkle with salt. Serve around fried or baked fish.
2
2
8
9
Lattice Potatoes
Wash and pare potatoes. Slice, using a vegetable slicer which comes for this purpose, and let
stand in a bowl of cold water two hours. Drain, and dry between towels. Fry in deep fat, drain
on brown paper, and sprinkle with salt.
Potato Nests
Wash, pare and cut potatoes in thin strips, using same slicer as for Lattice Potatoes. Soak in
cold water fifteen minutes, drain, and dry between towels. Line a fine wire strainer of
four−inch
diameter, and having a wire handle, with potatoes, place a similar strainer, having a two and
one−half inch diameter, in larger strainer, thus holding potatoes in nest shapes. Fry in deep
taking care that the fat does not reach too high a temperature at first. Keep the small strainer
place during frying with a long handled spoon. Carefully remove nests from strainers. Drain
brown paper, and sprinkle with salt. Fill with small fillets of fried fish or fried smelts.
fat,
in
on
3
0
French Fried Potatoes
Wash and pare small potatoes, cut in eighth lengthwise, and soak one hour in cold water.
Take
from water, dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with
fat.
3
3
1
2
Care must be taken that fat is not too hot, as potatoes must be cooked as well as browned.
O’Brion Potatoes
Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt.
Cook one slice onion in one and one−half tablespoons butter three minutes, remove onion,
and
add to butter three canned pimentoes cut in small pieces. When thoroughly heated add
potatoes;
stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley.
Chapter XX − POTATOES
362
Page
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