POTATO RIBBONS.
Cut the potatoes when peeled into slices rather more than half an inch thick, then pare round and round m long nbbons. Place them in a pan of cold water, and a short time before using dram the water from them. Fry them in boiling lard or good dripping until crisped and bi owned; dry them on a soft cloth, and pile on a hot dish ; then season with salt and cayenne. This makes a most delicious disla, being both ornamental and wholesome.
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Bibliographic details
Otago Witness, Issue 2426, 12 September 1900, Page 61
Word Count
85POTATO RIBBONS. Otago Witness, Issue 2426, 12 September 1900, Page 61
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