quart of thick cream. Whip to a froth, pour into a mould, and freeze.
_Mrs. W. Reinstein_
CAFÉ FRAPPÉ
Strain a quart of strong black coffee into one quart of cream,
sweetened to taste, and freeze half stiff. Serve in glasses with a
tablespoon of whipped cream on each glass.
_Mrs. H. J. Sower_
BISCUIT GLACÉ
One-half pint cream, whipped, six eggs; beat whites to a stiff froth;
five scant tablespoons sugar boiled in same amount of water slowly for
twenty-five minutes. Stir hot syrup into stiff froth, then beat yolks
well and mix; then boil in double boiler for ten minutes, stirring all
the time, and doing the same while cooling by placing pot in basin of
cold water. When cool add one teaspoon of vanilla, mix with cream;
place in freezer and pack with salt and ice. Let stand from five to six
hours before serving.
_Mrs. Shipley_
CREAMED ICE
One pint cream whipped, one pint milk boiled with a pinch Irish moss
and one cup of sugar. Let this stand until cold, then strain and mix
together and freeze; flavor with one teaspoon vanilla. Freeze slowly at
first.
_Mrs. R. L. Dannenberg_
CHOCOLATE ICE-CREAM
Add four ounces of grated chocolate to one cupful of sweet milk. Mix
it thoroughly with a quart of thick sweet cream. Flavor with vanilla;
sweeten with a cupful of sugar. Beat again and freeze.
_Mrs. M. Cohen_
MOCHA BISQUE
One pint of cream whipped to a stiff froth, add yolks of two eggs and
half a cup of powdered sugar, flavor with one tablespoon mocha essence.
Mix into the above grated macaroons. Sprinkle a few grated macaroons
into the bottom of a buttered melon mould, and freeze.
MAPLE MOUSSE
One cup maple syrup, yolks of two eggs beaten. Boil eggs and syrup
together and stand over night. Beat one-half pint cream with whites of
two eggs, add to cold mixture and pack in ice and salt for four hours.
Chopped nuts may be added.
_R. L. S._
PICKLES, PRESERVES, ETC.
MUSTARD PICKLES
For six gallons: one hundred large pickles, cut two hundred small ones,
three heads cauliflower, one peck white onions peeled, two quarts
beans, one-half dozen corn, two red peppers; put each in salt water
over night separately; dry all, put in layers. Two pounds best mustard,
four ounces mixed spices, two gallons vinegar; let boil twenty minutes
with spices and pour over the vegetables. Next morning pour over a
little salad oil and cover with cloth and cover.
_Miss Ray Mayer_
CHILI SAUCE
Thirty large ripe tomatoes peeled and cut, ten onions cut, six red
peppers, seven tablespoons sugar, three tablespoons salt, ten cups of
vinegar. Boil two hours.
_Miss Ray Mayer_
INDIAN CHUTNEY
Put together two quarts of chopped apples, two quarts of green
tomatoes, one pound of raisins, three cups brown sugar, one cup lemon
juice, one small onion chopped, three cups vinegar, one-half a cup
salt, one teaspoon cayenne, one tablespoon ginger. Mix and let stand in
an earthen dish over night; next morning boil till tender.
_Mrs. Freeman_
CHOW-CHOW PICKLES
Have four large cabbage-heads, one peck of green tomatoes, one quart
of onions, one dozen cucumbers, and three green peppers. Chop fine,
mix in two handfuls of salt, tie in a strong cheesecloth bag, and
drain over night; next morning add one ounce of celery seed, one ounce
of mustard seed, half a box of mustard, one pound of sugar. Put in a
preserving-kettle, cover with cider vinegar, put over fire, and cook
slowly till the pickles are tender, but not till they lose form. If
needed, add more vinegar while cooking.
_Mrs. I. Lesser_
SWEET BEET PICKLES
Cook the beets till tender, slip off the skins, and cut into slices;
place in glass jars, fill up with spiced syrup boiling hot, and seal.
_Mrs. Silverman_
CITRON-MELON PRESERVES
Peel and slice the melon thin or in small quarters and remove the
seeds. To every pound of citron allow one pound of sugar and one-fourth
of a pound of ginger-root. Put the melon in water enough to cover; add
to this two teaspoons of soda, boil until tender, set to cool. When
cold soak in a strong alum water one hour. Make a syrup of one pint of
water and two pounds of sugar. Beat the white of one egg to a stiff
froth; add this to the sugar and water, stir, let boil, and skim off
the egg. As the egg clears the sugar and water, add the ginger-root and
melon and cook in this syrup till clear. Put in glass jars (not too
full) and cover with the syrup.
_Mrs. I. J. Gordon_
TOMATO CATSUP
Wipe with a damp cloth and core one bushel of ripe tomatoes. Place
over the fire with three pints of water, two handfuls of peach leaves,
and one dozen onions cut fine. Boil two hours. Strain; add one-half
gallon of vinegar, two ounces each of ground allspice, black pepper,
and mustard, one ounce of ground cloves, two grated nutmegs, two pounds
brown sugar, and one pint of salt. Boil two hours longer, stirring all
the time. Bottle when cold.
_Mrs. J. T. Asch_
CRANBERRY CATSUP
Cook together ten pounds of berries, one quart of vinegar, five pounds
of brown sugar, three tablespoons of cinnamon, two of allspice, one
tablespoon each of salt and cloves, and one-fourth of a teaspoon of
cayenne. Boil slowly till thick, then strain and bottle.
_Mrs. M. S._
CUCUMBER CATSUP
Peel and chop three dozen cucumbers and half as many onions very fine,
add one teacup of mustard seed a quarter of a teacup of black pepper,
and one ounce each of cloves and allspice. Mix well and cover with
vinegar.
_Mrs. A. Rosenthal_
PICKLED CAULIFLOWER
Wash, soak, and take off the leaves of the cauliflower. Break the
flowers into small twigs. Parboil the twigs in brine, drain, lay in a
crock, and pour over boiling spiced vinegar.
_Mrs. Kaufman_
BRANDIED CHERRIES
Have perfectly ripe and sound sweet cherries. Keep stems by cutting
short. Drop the cherries a few at a time in a boiling syrup made of one
pint of water and one-half pound of sugar. When they have boiled three
to five minutes, lift out and lay on plates; allow to cool and dry as
they cool. They should be perfect in form. Make a second syrup twice as
sweet as the first; use a pound of sugar to a pint of water. When syrup
boils clear, set aside to cool. Carefully pack the cherries in glass
jars. To the cool second syrup add the same amount of the best brandy.
Pour the mixed syrup and brandy over the cherries in the jars, seal,
set in cool fruit-closet. Other fruits may be brandied by this recipe.
_Mrs. H. J. Sower_
MIXED MARMALADE
Crush two and one-half pounds of currants and pitted cherries, add two
pounds of seeded raisins, the yellow peel of four oranges chopped fine,
and three pounds of sugar. Cook gently till the fruit is a marmalade,
adding a little water if needed; add the juice of the oranges just
before the marmalade is ready to leave the stove. Cook ten minutes
after putting in the juice.
_Miss E. Asch_
CRANBERRY JELLY
Two quarts cranberries. Soak over night, then take water to cover; boil
and strain; to each pint of juice one pound of sugar, let boil down,
put in wet moulds, and let stand twenty-four hours.
_Miss Ray Mayer_
SPICED PEARS
Take two teaspoons of whole cloves, one tablespoon of allspice, one
tablespoon of cinnamon. Crush them slightly and boil one minute in a
quart of vinegar and a pint of sugar mixed. Take a fine variety of
pear, halve, take out seeds, boil in water until tender, finish the
cooking in the spiced syrup, cooking not too soft. Place in small
stone jars and cover well with syrup. Tie a cover over the jar. Spiced
peaches are made the same, except do not cook first in water. The syrup
will cook them sufficiently.
_Mrs. B. B. L._
BOILED CHESTNUTS WITH PRUNES
Scald the chestnuts. Heat a little goose-grease, put in the chestnuts
with a few prunes and an onion, a little cinnamon, considerable water,
and let boil until tender, then stir in a little sugar, flour, and
vinegar, and let boil.
_Miss Ray Mayer_
TUTTI-FRUTTI
One quart best alcohol, equal amount fruit and sugar; that is, one
pineapple cut in small pieces, four large oranges, four lemons (both
peeled). These cut into slices or small pieces; weigh, and the
same amount of sugar, add alcohol. Uncooked other fruits, such as
strawberries, cherries (pitted), plums, apricots, peaches, may be
added; always use as much fruit as sugar. Put in a large stone jar.
Mix as different fruits are added. By Christmas it will be fine. This
is fine added to grape-fruit during the winter, and as a rich dessert
served over ice-cream.
_E. L._
SANDWICHES
CREAM CHEESE AND RIPE OLIVES
Stone and chop the olives fine and beat in with a little cream or
Neufchâtel cheese, adding sweet cream to moisten and salt and paprika
to season. Green olives or pimentoes may be used in the same way.
Spread on slices of whole-wheat or brown bread and press together.
NUT-AND-CHEESE SANDWICHES
Mix with a half roll cream or Neufchâtel cheese a quarter cup chopped
or pounded nuts. Add salt and pepper to season and spread.
CREAM CHEESE, CURRANT JELLY, AND NUTS
Blend cream cheese with a spoonful currant jelly and spread one slice
of bread with this. Spread a second slice with chopped nuts, and press
together.
OTHER CREAM CHEESE COMBINATIONS
Among those frequently noticed and used are cream cheese and crisp
lettuce leaves, cream cheese and sliced tomatoes, cheese and chopped
dates or figs, cheese and chopped spinach, seasoned with lemon juice
and mayonnaise, cheese and the yolks of hard-boiled eggs rubbed through
a sieve, cheese and sliced cucumber, cheese and minced preserved
pineapple, cheese and preserved ginger.
_Mrs. H. J. Sower_
PRESERVED-GINGER SANDWICHES
Chop preserved ginger very fine, moisten with some of the syrup of
cream to a consistency for spreading and put between small rounds of
bread.
EGG SANDWICHES
Remove the yolks of two hard-boiled eggs and rub smooth. Season with a
little salt, paprika, mustard, and lemon juice or vinegar to stiffen.
Mayonnaise is still better. Add the chopped whites and spread between
slices of buttered bread.
TONGUE-AND-TOMATO SANDWICHES
Cut tongue in delicate slices, or mince fine, and place with thin
slices of raw tomato seasoned with salt and pepper, between thin rounds
of buttered bread.
OYSTER SANDWICHES
Cook the oysters in their liquor about two minutes, stir into a stiff
mayonnaise and spread between slices of sandwich bread. Another way
to make these hearty yet dainty sandwiches is to fry large oysters,
placing one between bread slices.
SANDWICH À LA MARS
Take equal quantities of almonds and walnuts and chop them fine.
Moisten with a little French dressing, then spread on thin slices of
buttered bread. Add a crisp leaf of lettuce to each slice, cover with
the other buttered slice, press together gently, trim off the brown
crust and cut diagonally in two.
_Mrs. William Reinstein_
CELERY SANDWICH
Chop and then pound to a paste the yolks of five hard-boiled eggs, a
small piece of butter, a little salt, a teaspoonful of anchovy sauce,
a teaspoonful of curry powder, a teaspoonful of bread crumbs, and a
tablespoonful of French dressing. The paste should have the consistency
of butter. Spread it between thin slices of buttered bread, placing a
lettuce leaf in each sandwich. Trim and cut in the usual manner.
FISH SANDWICHES
Any cooked fresh fish picked into bits, well seasoned with salt and
pepper and moistened with mayonnaise, makes an excellent filling for a
sandwich. A little chopped pickle is also an addition.
NASTURTIUM SANDWICHES
These are dainty and appetizing. Cut your bread in thin slices, and
butter. Take nasturtium leaves or blossoms that have been laid in cold
water a few moments to crisp, sprinkle with salt, bruise lightly with a
wooden spoon, and place between the slices of buttered bread.
LETTUCE SANDWICHES
An entire leaf of lettuce is seldom used nowadays in a sandwich.
Instead the leaf is cut into ribbons with scissors, put between thin
slices of white bread, well buttered, and seasoned with mayonnaise,
French dressing or salt only as preferred. Lettuce should be crisp
before using.
_Mrs. William Reinstein_
A delicious sandwich is made by creaming together equal parts of
American cheese and butter, seasoning it well with paprika, spreading
it on bread, and sprinkling the layer with minced watercress.
A tasty picnic sandwich is spread with cress, a few thin slivers
of Spanish onion, and a trace of horseradish for zest. Carry these
sandwiches in a box by themselves or they will flavor the entire
luncheon.
For tasty sandwiches, rub the green part of Roquefort cheese to a cream
with butter; add salt and a dash of paprika, moisten with olive oil and
spread between very thin slices of bread. Serve on lettuce leaves.
Cold-lamb sandwiches--very thin slices of the meat nicely salted
between thin slices of bread--are appetizing for a picnic luncheon. If
a glass of currant jelly goes along they will be more popular, however.
Cucumber, green pepper, and lettuce minced and moistened with
mayonnaise make a delicious sandwich filling.
Cream cheese and sliced olives moistened with mayonnaise are an
excellent filling for thin-brown-bread sandwiches.
_Mrs. William Reinstein_
BEVERAGES
GRAPE WINE
Pick grapes from stems, wash, and put through sieve. Then take pulps
and skins, pour on as much water as you wish wine, and let stand a few
days to ferment; then strain. Pour this water on juice and let stand
ten to twelve days to work. Then remove the foam. Take to one gallon
two pounds sugar. Place in jug and let ferment.
_Miss Ray Mayer_
CHERRY SYRUP
Have ripe, juicy, acid cherries; stone them and pound and break
one-eighth of the stones. Cook all together until cherries are soft
and juice free. Squeeze through a bag. To every pint of juice add one
heaping cup of sugar; let boil fifteen minutes. Put in bottles or jars;
seal for use. Keep in a cool place.
_Mrs. P. Levy_
CIDER CUP
One quart of cider, two bottles of soda water, one bottle of lemonade,
one heaping tablespoonful of granulated sugar, a sprig of mint, and
two inches of cucumber. Cut the cucumber into slices without peeling
it. Place it in a pitcher with the sugar, cider, and mint. Allow it to
stand, on ice if possible, for two hours. Then add the lemonade and
soda water and a few pieces of ice, removing the mint.
_H. J. S._
CIDER CUP
Have in a pitcher cracked ice. Over the ice pour a quart of sweet cider
and a bottle of club soda; drop in a few pieces of mint, and, if you
have them, a few thin slices of such fruits as bananas, apples, pears,
etc. Serve at once.
_Mrs. E. O. G._
EGG-NOG
Beat the yolk of one egg very light; add one wine-glass of whiskey drop
by drop until the egg is cooked; next put in one tablespoonful of rum,
one glass of rich milk or cream, and last the white of the egg beaten
to a stiff froth. Nutmeg to taste.
_Mrs. H. J. Sower_
GINGER PUNCH
Chop one pound of ginger, then add two cups of sugar, and one pint of
water. Boil together fifteen minutes. When cool add one cup of orange
juice and strain. This will flavor eight or ten cups of water.
_Mrs. A. Horwich_
STRAWBERRY PUNCH
Stem one quart of ripe strawberries, crush them with half a pint of
raspberries, and strain the juice through a sieve. Make a syrup with
two cupfuls of sugar and one and a half cupfuls of water. Mix with the
juice and syrup a large glass of port wine and keep on ice for several
hours. Serve in small glasses with lady-fingers.
_H. J. S._
MILK PUNCH
To a pint of new milk add two tablespoonfuls of sugar. Stir and
dissolve the sugar; lastly add two tablespoons of wine.
_Mrs. M. Soloman_
CURRANT WATER
One pound of ripe red currants, half a pound of lump sugar, half a
pound of granulated sugar, and six cupfuls of water. Stalk and pick
over the currants, then mash them with a wooden spoon, adding as you do
so one cupful of water. Now put the fruit into a preserving-pan with
the granulated sugar. Stir it over the fire until it begins to simmer,
then rub it through a sieve. Put the lump sugar into a saucepan with
one and a half cupfuls of boiling water; let the sugar dissolve slowly,
then boil it to a syrup; pour this onto the fruit juice, adding one and
a half pints more water. Serve cold.
_Mrs. Max Freid_
CANDY
TAFFY
One cup molasses, one cup granulated sugar, piece of butter size of an
egg, teaspoon vinegar, pinch bi-carbonate soda, peanuts, cocoanuts, or
nuts of any kind may be added to this. Boil molasses, sugar, butter,
and vinegar together until same cracks in cold water. When nearly
finished, add soda and nuts; pour in buttered pan.
_E. L._
BUTTER TAFFY
Two cups of white sugar, three-fourths cup of vinegar (not too strong),
three-fourths cup of butter. Boil until brittle; pour into buttered pan.
_Miss Ray Mayer_
CHOCOLATE CREAMS
Dip plain creams shaped from fondant into melted sweet chocolate and
they become chocolate creams. This dipping must be done quickly.
Nothing is better for holding the creams while dipping than a long
hat-pin. Place on oiled paper to harden.
_Mrs. H. Goodman_
RAW FONDANT
The white of one egg, add an equal quantity of ice water (this may be
exactly ascertained if the white of egg is first measured in a glass);
one teaspoon of extract. Beat until the mixture is light, then add
gradually one pound or more of confectioner’s XXX sugar. Work with a
spoon until smooth and firm.
_Mrs. Hirschberg_
COOKED FONDANT
Place over the fire four cups of XXX sugar, one cup of water. Stir
with a wooden spatula until the sugar is dissolved--no longer. Boil
ten minutes or until it threads. Remove saucepan. Test the fondant
by rubbing a little between the fingers. If it balls, turn into a
bowl. When partly cooked, add flavoring; then beat until stiff enough
to knead with the hands like bread. The fondant may be shaped into
balls, squares, or any form. A little experience will enable one to
do this readily. If vegetable colorings, which are harmless, be used,
the French candies may be more perfectly imitated. For flavoring use
extracts or fruit juice.
_Mrs. M. Soloman_
NOUGAT
To make the most delectable of candies, melt over the fire in a
porcelain-lined dish one pound of fine white sugar with two tablespoons
of water. Have ready one-half a pound of almonds blanched and chopped.
When the syrup begins to turn yellow, add the nuts. Stir for five
minutes; add a little grated lemon peel and pour at once into a
well-oiled flat pan. When partly cooled, mark with a greased knife into
bars.
_Mrs. J. H. Sower_
PEANUT CANDY
Melt slowly in a saucepan one pound of heavy wet brown sugar; add no
water. Shell one quart of freshly roasted peanuts and chop them a
little. When the sugar is cooked to a thick syrup, shake a little salt
over the peanuts, and stir them in. Pour in shallow buttered tins, and
let cool.
_Mrs. A. Cohen_
MENUS
MENUS FOR DINNER
GRAPE-FRUIT RELISHES
CREAM OF ASPARAGUS SOUP
BAKED BLUEFISH--SAUCE HOLLANDAISE
ROMAN PUNCH
TURKEY--CRANBERRY JELLY
POTATOES SPINACH
LETTUCE SALAD
CHARLOTTE GLACÉ CAKES
FRUITS BLACK COFFEE
_E. F. S._
OYSTERS ON HALF SHELL
SALTED ALMONDS OLIVES
BOUILLON EN TASSE
STUFFED TOMATOES ON LETTUCE LEAVES
DRESSED SQUAB
POTATOES PARISIENNE CAULIFLOWER
ASPARAGUS--MAYONNAISE
NUTS SMALL CAKES ICES FRUITS
BLACK COFFEE CLARET OR WHITE WINE
_Mrs. H. J. S._
HORS-D’ŒUVRE
RADISHES OLIVES CELERY SAUTERNE
FISH TIMBALES POTATO BALLS CLARET
SWEETBREADS WITH MUSHROOMS
FILET DE BŒUF
PETIT POIS LETTUCE SALAD
NESSELRODE PUDDING
FRUITS
COFFEE TOASTED CRACKERS FROMAGE
_Mrs. H. Siegel_
MENUS FOR LUNCH
LAMB CHOPS BAKED POTATOES
SALAD CHEESE CRACKERS
NUT CAKE TEA
_E. F. S._
FRIED FISH POTATO BALLS OMELET
FRUIT CAKE, JELLY, OR JAM
TEA OR COFFEE
_E. F. S._
COLD MEATS OR POULTRY
PICKLES FRIED POTATOES
PRESERVES COOKIES
TEA OR COFFEE
_E. F. S._
BREAKFAST MENUS
FRUIT
OATMEAL BOILED EGGS
BREAD BUTTER COFFEE
_Mrs. Joe N._
FRUIT OMELET
ROLLS BUTTER COFFEE
_Mrs. Joe N._
FRUITS
HOT CAKES FRIED FISH TOAST
COFFEE
_Mrs. Joe N._
MENUS FOR RESTRICTED WHIST
CREAM CHEESE ON LETTUCE LEAVES
FRENCH ROLLS BUTTER BALLS
FRUIT CAKE COFFEE
_H. I. S._
TONGUE SANDWICHES OLIVES
FANCY CAKES COFFEE
_H. I. S._
LOBSTER À LA NEWBURG IN RAMEQUINS
HARD-BOILED EGGS SERVED IN LETTUCE NEST
CHEESE STRAWS SALTED ALMONDS
ORANGE LAYER CAKE COFFEE
_H. I. S._
HOUSEHOLD HINTS
ITEMS OF INTEREST AND VALUE
There is nothing like spring sunshine for bringing out scratches and
blemishes on the furniture and marks of wear and tear on carpets and
upholstery. Possibly the housekeeper’s eye is quickened by the approach
of housecleaning paraphernalia, but certain it is that the room that
has worn a respectable air through the winter with the first ardent
glance of old Sol will suddenly reveal no end of defects. For restoring
furniture there are several excellent preparations to be found in the
market, and nearly every housekeeper has her own preference among them.
With one of the good oil polishes, a soft cloth, and plenty of what
is popularly known as “elbow-grease,” very obstinate scratches will
disappear. A vigorous rubbing with a clean flannel cloth should follow
the application of the preparation in all cases.
A mixture of oil and turpentine is the best of restoratives for wood
that has become grimy and dull. The usual formula is three parts
of paraffine oil to one part of turpentine. Be sure that all dust
is removed before the work begins. Moisten a flannel cloth in the
mixture, and apply it to all parts of the wood. In obstinate cases
let the preparation remain on the wood for a time then dust with
rottenstone, moisten again with oil and rub quickly after the oil
is applied. Do not let the rottenstone become dry, or it will still
further blemish the wood. When the work with the rottenstone and oil is
over, follow it up with rubbings with a clean, soft cloth and then with
a polishing with the oil and turpentine described above. There is no
objection to mixing the rottenstone and oil in a dish before the work
begins.
To clean furniture that may have come from the second-hand store or
store-room, where it has been badly soiled, make a mixture of beeswax
and kitchen soap--an ounce of the wax to a quarter of a pound of the
soap. Dissolve the two together over the fire and then stir in half an
ounce of sal-soda. Stir the mixture until it is cold and then mix with
it an equal part of turpentine. A little of this on a soft cloth will
work wonders with old furniture.
The dark fumed oak of the Mission and other popular furniture shapes
sometimes gets marred below its stain. In such cases common oil paints
sold to amateurs for 10 cents and 5 cents a tube may be rung into
service. Burnt umber and lampblack will give the fumed-oak shade. Drop
the umber in a saucer and mix to the desired shade with lampblack,
thinning with linseed oil. Burnt sienna and lampblack toned with yellow
ochre will give mahogany color. Burnt sienna, burnt umber, lampblack,
and yellow ochre mixed in the right proportions give black-walnut
tone. Burnt sienna is about the color of cherry. Raw umber will answer
for most light woods such as ash, oak, and maple. Use brush or cloth in
putting on the colors, according to convenience.
* * * * *
Natural finished willow furniture may be cleaned with soapsuds in which
borax has been dissolved. It should be applied with a scrubbing-brush.
The pieces should be dried very speedily in the sun. Before the
cleaning with water begins, the piece should be thoroughly dusted. This
rule holds good with any article at all that is being washed. All loose
dust should be shaken or brushed off or out before water is applied.
* * * * *
Natural wood should be freed from all loose dust before cleaning and
then may be wiped off with a woollen cloth moistened with oil and
turpentine or with wood alcohol. This treatment should be followed by
a rubbing with a dry woollen cloth to bring out the polish. A woman
who found several dents in the hardwood of her dining-room wainscoting
restored it by laying over each dent a thick pad of wet brown paper, a
wet cloth folded several times over that, and then applying a hot iron
over all. When the pad was about dry it was removed, and if the place
still showed a mar the treatment was repeated.
* * * * *
One housekeeper who is successful in keeping her furniture in polish
washes the varnished-wood frames twice a year with potato water and
then rubs them dry and bright with woollen cloths. The piano receives
the same treatment. The potato water is prepared by soaking uncooked
potatoes sliced thin in cold water for two or three hours and then
straining the water.