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Literary
August 17, 1906
Little Falls Herald
Little Falls, Morrison County, Minnesota
What is this article about?
A recipe for preparing French-fried potatoes by peeling, cutting into strips, frying in hot fat or lard until brown and floating, then draining to serve hot and grease-free.
Clipping
OCR Quality
100%
Excellent
Full Text
French-Fried Potatoes.
Peel nice potatoes, cut into lengthwise strips, crosswise, or any way one likes, throw into cold water as peeled, and then dry them on a soft towel. Have a vessel containing smoking (not scorching) hot fat or lard, enough to cover (or "swim") the potatoes, and as soon as they float on the surface they are brown and done; skim into a draining basket, or on coarse paper, and keep hot until served. There should be no grease on them, and they may be eaten with the fingers without soiling, while perfectly mealy and sweet inside. The potatoes must be raw, and are much nicer than "cold boiled" fried potatoes, and not half the trouble to prepare or eat.
Peel nice potatoes, cut into lengthwise strips, crosswise, or any way one likes, throw into cold water as peeled, and then dry them on a soft towel. Have a vessel containing smoking (not scorching) hot fat or lard, enough to cover (or "swim") the potatoes, and as soon as they float on the surface they are brown and done; skim into a draining basket, or on coarse paper, and keep hot until served. There should be no grease on them, and they may be eaten with the fingers without soiling, while perfectly mealy and sweet inside. The potatoes must be raw, and are much nicer than "cold boiled" fried potatoes, and not half the trouble to prepare or eat.
What sub-type of article is it?
Recipe
What keywords are associated?
French Fried Potatoes
Peeling
Frying
Lard
Draining
Literary Details
Title
French Fried Potatoes.
Key Lines
Peel Nice Potatoes, Cut Into Lengthwise Strips, Crosswise, Or Any Way One Likes, Throw Into Cold Water As Peeled, And Then Dry Them On A Soft Towel.
Have A Vessel Containing Smoking (Not Scorching) Hot Fat Or Lard, Enough To Cover (Or "Swim") The Potatoes, And As Soon As They Float On The Surface They Are Brown And Done; Skim Into A Draining Basket, Or On Coarse Paper, And Keep Hot Until Served.