Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

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Potatoes a La Neige

These are mashed potatoes made as in the preceding receipt, pressed through sifter into a dish in which they are to be served. The potatoes then resemble rice or vermicelli, and are very light and nice. They make a pretty dish and must be served very hot. They make a favorite accompaniment to venison, and are often served around a rolled rib roast of beef.

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