FRIED WHOLE POTATOES
Select small potatoes of uniform size. Wash, pare and parboil in boiling salted water ten minutes. Drain dry and fry a golden brown in deep hot Cottolene (time required about twelve minutes). Fat should not be hot enough to brown potatoes until the last five minutes of cooking, otherwise potatoes will not be cooked throughout. Drain on brown paper, sprinkle with salt and serve at once.
STEAMED GRAHAM PUDDING
3 tablespoons Cottolene.
½ cup N. O. Molasses.
½ cup milk.
1 egg well beaten.
1½ cups Graham flour.
½ teaspoon soda.
1 teaspoon salt.
½ teaspoon cinnamon.
¼ teaspoon cloves.
½ teaspoon mace.
1 cup dates stoned and cut in pieces.
Process: Cream Cottolene, add molasses, milk and egg. Mix and sift the dry ingredients, add dates and stir into first mixture, beat thoroughly. Turn into a buttered tube mold, cover and steam two and one-half hours. Serve with Sherry Sauce (recipe [Page 130]).
April
Fourth Sunday
Spanish Soup
Baked Halibut
Potatoes à l'Aurora
Corn Fritters Cabbage Relish
Stewed Rhubarb with Pineapple and Raisins
Old Fashioned Marble Cake