WHERE YOU GO WRONG.
" Why aro my chip potatoes never frisp ?" asks an experienced cook. There are several important points to- observe in frying potatoes. Tho chief one is to see thai the fat is boiling, which is apparent wheu a faint blue smoke rises from it and when the bubbling has ceased Drop a piece of bread into tho fat; if it is a golden brown in a couple of minutes it is ready for the potatoes. Wet potatoes will stop the fat boilihg: diain them in a clean cloth before frying.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20620, 19 July 1930, Page 7 (Supplement)
Word Count
93WHERE YOU GO WRONG. New Zealand Herald, Volume LXVII, Issue 20620, 19 July 1930, Page 7 (Supplement)
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