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1800s Cooking Tips and Recipes

Potato Chips - Peel a raw potato as apples are peeled, let the parings be as near as possible the same thickness, and let them be as long as possible; dry them thoroughly in a cloth, put them in the frying-basket and plunge it in boiling hot lard; when the chips are a golden color drain them well in front of the fire, sprinkle fine salt over them and serve with roast game.

The Willimantic Chronicle, Willimantic, Conn., May 11, 1881


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