COOKING SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

FRENCH FRIED POTATOES
 

 Pare potatoes and slice lengthwise about 1/4 inch thick, cutting the slices in strips the same thickness, lay on a dry cloth. Have a skillet half full of hot lard, drop the potatoes in this, stirring once or twice while frying. Let them fry until a light brown, lift into a. colander with a wire spoon to drain, salt and turn them in a dish; serve hot.

Sister Lillie Wagner, Virden, Ill.