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1036
Enquire within upon everything
·
Robert Kemp Philp
420
1114.
Potatoes
Fried
Whole.
When
nearly
boiled
enough,
put
them
into
a
stewpan
with
a
bit
of
butter,
or
some
clean
beef
dripping;
shake
them
about
often,
to
prevent
burning,
till
they
are
brown
and
crisp;
drain
them
from
the
fat.
It
will
be
an
improvement
if
they
are
floured
and
dipped
into
the
yoke
of
an
egg,
and
then
rolled
in
finely
sifted
bread-crumbs.
1115.
Potatoes
Fried
in
Slices.
Peel
large
potatoes,
slice
them
about
a
quarter
of
an
inch
thick,
or
cut
them
into
shavings,
as
you
would
peel
a
lemon;
dry
them
well
in
a
clean
cloth,
and
fry
them
in
lard
or
dripping.
Take
care
that
the
fat
and
frying-pan
are
quite
clean;
put
it
on
a
quick
fire,
and
as
soon
as
the
lard
boils,
and
is
still,
put
in
the
slices
of
potato,
and
keep
moving
them
until
they
are
crisp;
take
them
up,
and
lay
them
to
drain
on
a
sieve.
Send
to
table
with
a
little
salt
sprinkled
over
them.
1116.
Potatoes
Escalloped.
Mash
potatoes
in
the
usual
way;
then
butter
some
nice
clean
scallop-shells,
pattypans,
or
tea
cups
or
saucers;
put
in
your
potatoes;
make
them
smooth
at
the
top;
cross
a
knife
over
them;
strew
a
few
fine
bread-crumbs
on
them;
sprinkle
them
with
a
paste-brush
with
a
few
drops
of
melted
butter,
and
set
them
in
a
Dutch
oven.
When
nicely
browned
on
the
top,
take
them
carefully
out
of
the
shells,
and
brown
on
the
other
side.
Cold
potatoes
may
be
warmed
up
this
way.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
