Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Steamed Potatoes (Prepared as for boiling put)

Steamed potatoes are prepared as for boiling, put in a closed vessel having a perforated bottom over a kettle of boiling water. They will require from thirty to forty minutes to cook.

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