(From my special vintage recipe collection)
3 tablespoonfuls vegetable shortening
2 lbs. new potatoes
2 sprigs mint
1 teaspoonful salt
1 tablespoonful chopped parsley
1 tablespoonful lemon juice
Wash and scrape potatoes. With round vegetable cutter scoop out from potatoes a number of little balls like marbles; Boil these till tender in water, to which have been added salt and mint. Drain, add shortening, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish.
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You are invited to share the joy of cooking. This culinary blog consists not only of my favorite family recipes but also provides delicious insight into my vast collection of hundreds of recipes. I have included some culinary and household hints that I have found to be useful in my own home. It is my sincere hope that you will find this blog to be an invaluable resource. Enjoy your visit and come back often.
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Roasting Chart
Roasting
Temperatures |
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Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading. | |
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done |
LAMB, in the center not touching the bone140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done |
POULTRY,chicken, in breast, 170ºF (77ºC) |
PORK AND VEAL, in the center not touching the bone 160ºF (71ºC) |
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