Publisher's Synopsis
Excerpt from Hood's Cook Book Number Three: Respectfully Dedicated to the Ladies of the United States
Cut 1 quart of cold potatoes in very thin slices. Put a teaspoonful of butter into a frying-pan, and when it is hot, add a teaspoonful of ?our. Stir until smooth; do'mot let it brown. Add a cup of milk, or cream, gradually, keeping it hot all the time. Let it come to a boil. Season the potatoes with salt and pep per, and pour them into the sauce. Cover, and when the potatoes are hot, they are done. Serve without delay Hood's Sarsaparilla is excellent.
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