Skip to main content

Search the Special Collections and Archives Portal

Mabel Hoggard: recipes




1930 to 1935


Folder of materials from the Mabel Hoggard Papers (MS-00565) -- Personal papers file. This folder contains a book with cooking recipes (not digitized in its entirety), a memo, and other documents containing recipes.

Digital ID



Time Period

Resource Type

Material Type

Archival Collection


man000675. Mabel Hoggard Papers, 1903-2011. MS-00565. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada.


This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use ( or contact us at

Standardized Rights Statement

Digital Provenance

Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

Digital Processing Note

OCR transcription





This item has not been digitized in its entirety. The original item is
available for research and handling at the UNLV University Libraries
Additional digitization is available upon request. Please contact
Special Collections to request additional digitization or with any
questions regarding access at special.collections(5>
i w&wmffitsNKk if ,JI w
t 1 , s 1' " •
$ JS % • "'i- )mm
f \o m»St£S SOSM Re £*i .-V, £>v/^HBrafu W/MM
, iik
• ; • - : ! m W> «
2 cups milk
3 tablespoons Cream
Corn Starch
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
Scald 1-2/3 cups of the milk. Mix
together Cream Corn Starch,
sugar and salt. Stir in remaining
1/3 cup milk gradually. Then
stir in scalded milk. Cook. over
boiling water until smooth and
slightly thickened. Then cover
and cook 15 minutes, stirring
occasionally. Remove from heat
and add vanilla. Pour into a
6-inch mold or 4 individual
molds or custard cups which
have been rinsed in cold water.
Cover and chill until firm. Turn
out and serve with crushed and
sweetened fruit, if desired.
Serves 4.
To make Chocolate Cream
Pudding from recipe above, melt
one square of unsweetened chocolate
over boiling water. Add
and" thoroughly mix into slightly
thickened mixture of milk, Cream
Corn Starch, sugar and salt. Then
proceed as recipe directs.
2 tablespoons butter
Wz tablespoons
Cream Corn Starch
2 tablespoons sugar
VA teaspoon salt
1 teaspoon dry mustard
YA cup milk
VA cup vinegar
2 slightly beaten egg yolks
Melt butter. Blend in mixture of
Cream Corn Starch, sugar, salt
and mustard. Stir in milk slowly.
Cook, stirring constantly until
smooth and well blended. Then
stir in vinegar very slowly.
Cover and cook over boiling
water 5 minutes, stirring frequently.
Remove from heat. Stir
into beaten egg yolks. Return to
heat and cook 3 minutes longer,
or until thick. Cool thoroughly.
Serve with salad greens, vegetable,
fish, meat or egg salads.
Makes 1 Vz cups.
i 4 f K ^ * 1 ^
k/^f' "
[>2aj^Q. /p
J. David Hoggard
S*.V lYooy
J Y ) p " H i e v w i l l ^
f IS»
d- k\\\ o Uu tv. w •* J-j 3
&Y\v,n<tl|T- S* lct"J-^4
31 H- hs^-' ^/^<?
v v r l ! b *
Y k \ ! , r S fitytfrt*t'Z'***)
I* J
Xin- I t
C r n a k q flcus: >< ,
C-t>rd 6 ?7 C / ^~L / - -
\ V t j l f r y -po 7
b ^,-h u/ & & >1^ F I tr n "LX
Form PP-96 The Drawing Board, Inc., Box 505, Dallas, Texas

Many thanks and "best wishes.
C. S.McClain.
Many thanks and "best wishes.
C. S.McClain.
/ a. /m
4, t.
3 £. Sfji
jfir 3 03 tfrfu

/ *
<3^^ AsT*" y^s (f!sCc^
($l!bhs»-*^ GL^p-u^ *2L 3 &T?*/i-r^. ^ tu.s /ju^ry,^ -e-*^-e-&7"~Ayi^£jy
&y& y t<r&e tv-*£>~ k y w£~Ly
Oof, I/ LCy*a~^ . ^
/ (Lfryi- fi<sV1A<A-$- (3^U^Zy^CS^ t
tyLts^3Lr-z$. <
~"~ <G^ry^r^-'
Oc^yJ Lu^ *L™4JL&y
ti+clj fob (i^WMZffon^ytf &<**&>•Mt*<- a-y/4.
t •t&ZbyT~^Le™-~ --i*s-fLjLa~-3^
:-J 7?U^ yuzA^ <Zi*fo
(LhA- ~~fo~ e-*J«- My £**
I i *Jl -yfoM- ~M^- fo «"* " 5 — ' ' ' - b^f
/ 4 ci*Y^
f /
-WJ3£rJ- ^ ^ ;- '
A^ifayr a is-c<— " 'ft
•riL-Crtf t?-?'™- ^717
A^L-y^ 14s*XJ> 7&UUx
QM> jn4^s -••/ -* ~—'—
fi^Y •?
A CU0OL-> d$4so*j9 a^J
[{/A£J? du*Jx -X^i~ &.JU>Cs4^-
. CL^f
/fc- Qym^f jf /Ltu+is— Z4^- 7>X^L
i^cJL <2- /<We<_
v /3 ,u
/ <? 7>u^&* -*-*•
pit**- 7>u^~ ^j^n^ryu aJ t^> <U~^. ^
«/? 19
sm- fA- -T
/ d^i^j~S o^P~ /h&^i^adhtSlodJL.
< JZ
'"J Ajhsi>-<-' "yvi&Z- /lu^CJL. , ^Z~£-<2-
2- &-&L4 1A<~4-
A&P MENUS week FEoBf . !"• 1935
Prepared and proven In tfee A&P Kitchen
By George Rector
On page 4 of this week's Menu Sheet we are printing the twelve most popular
recipes for cooking potatoes. I don't suppose any of these recipes will be news
to anybody. But I'll warrant that most everybody will find one or two or more
methods suggested on page 4 that they haven't tried in a long time. And that's why I
induced the Kitchen Staff to publish, what seemed to them, very ordinary information.
Most of us get into the habit of frying, boiling, or mashing potatoes—and let it go at
that. Potatoes are such inexpensive and nourishing food that they deserve more variety in
cooking. Remember that your family eats potatoes every day in the year.
Menus fop four—fll to $13 a week
FEB. 4 Grapefruit
Pettijohn's Cereal
Toast Butter
Coffee Milk
Vegetable Soup
Cheese Muffins Butter
Stewed Figs
Tea Milk
Sliced Lamb in Curried Gravy
Boiled Rice
Buttered Turnips
Bread and Butter
Butterscotch Pie
FEB. 5 Oranges
Scrambled Eggs
Wheat Toast Butter
Coffee Milk
Rice Croquettes with
Cheese Sauce
Raw Vegetable Salad
Bread and Butter ,
Apple Sauce
Tea Milk
Pan-broiled Chopped Steak, or Fish
Baked Potatoes
Sweet-sour Beets
Bread and Butter
Tapioca Cream
FEB. 6
Baked Apples
with Top Milk
Crisp Bacon
Whole Wheat Toast
Coffee Milk
Creamed Salmon on Toast
Cabbage and Beet Salad
Bread and Butter
Stewed Prunes
Tea Milk
Cream of Pea Soup
Shepherd's Pie with
Mashed Potato Crust
Glared Parsnips
Bread and Butter
Apple Crisp Coffee
FEB. 7 Pineapple Juice
Rolled Oats
[1] Corn Muffins
Coffee Milk
Corned Beef Hash
Creamed Cabbage
Bread and Butter
Sliced Bananas
Tea Milk
Sauteed Beef Liver and Bacon
Scalloped Potatoes
Spinach Vinaigrette
Bread and Butter
Prune Whip
FEB. 8 Sliced Bananas Brussels Sprouts au Gratin
Rice Flakes Baked Potatoes
Whole Wheat Raisin Toast Pickled Beets
Butter Hot Biscuits Butter
Coffee Milk [2] Honey Apricot Preserves
Tea Milk
Poached Fish Fillets, Mock
Hollandaise or Meat
New Parsley Potatoes
Stewed Tomatoes
[3] Brussels Sprouts Salad
Bread and Butter
Cottage Pudding Chocolate Sauce
FEB. 9
Cereal for Children
Fried Scrapple
Hot Rolls Butter
Coffee Milk
Dried Lima Beans with
Bread and Butter
Cottage Pudding
Pork Chops
Baked Sweet Potatoes
Creamed Cabbage
Bread and Butter
Deep Apple Pie
FEB. 10
Orange Juice
Crisp Bacon
Whole Wheat Butterscotch
Coffee Milk
Eggs Goldenrod
Green Salad, French Dressing
Bread and Butter
Fruit Cup
Tea Milk
Tomato Juice Cocktail
[4J Pot Roast of Veal
Carrots and Onions
Rolls and Butter
Orange Spanish Cream
These numbered
recipes are designed
to serve 4 to 6persons
J-2 cup yellow commeal
cups flour
2 teaspoons baking powder
teaspoon salt
2 tablespoons sugar
1 egg, well-beaten
1 cup milk
CUP melted shortening
Mix and sift dry ingredients.
Combine egg, milk and shortening,
add all at once to dry ingredients
and stir until blended. Bake
in hot greased muffin tins in a hot
oven, 400° F., 30 minutes.
1 ll-ot. pkg. apricots
2 cups water
Peel and juice of 1 lemon
2 cups sugar
yi cup honey
5 red cinnamon candies
Soak apricots in water 3 to 4
hours. Drain off water which
should measure lJ-£ cups. Add lemon
.juice and peel which has been cooked
until tender in small amount of water.
Then add sugar, honey, and cinnamon
candies. Cook to thick syrup,
add apricots and cook until transparent
and consistency of preserves.
8 Brussels sprouts
1 carrot, grated
1 onion, finely chopped
French dressing
(Recipe continued on page 2)
[ 1 1
Menus for four—$8 to T& w eek
FEB. 4
Tomato Juice
Whole Wheat Raisin Bread
Coffee Milk
Corned Beef Hash
Cole Slaw
Bread and Butter
Apple Sauce
Tea Milk
Creamed Veal
Baked Potatoes
Scalloped Tomatoes
Bread and Butter
Devil's Food Cake
Tea or Coffee
FEB. 5
Rolled Oats
Toast Butter
Coffee Milk
Crisp Bacon Slices
[5] Creamed Carrots and
Bread and Butter
Tea Milk
Beef Stew with Potatoes,
Onions and Turnips
Bread and Butter
Bananas with Custard Sauce
Tea or Coffee
FEB. 6 Sliced Bananas
Shredded Wheat
,vheat Toast Butter
iC, offee Milk
Pork and Beans
Bread and Butter
Apple and Raisin Salad
Meat Pie with Biscuit Crust
Shredded Cabbage and
Carrot Salad
Bread and Butter
Bread Pudding
Tea or Coffee
FEB. 7 Oranges
French Toast Butter
Brown Sugar Syrup
Coffee Milk
Steamed Stuffed Cabbage
Bread and Butter
Vanilla Pudding
Tea Milk
FEB. 8
Sauteed Lamb's Kidneys
| Mashed Potatoes
Creamed Spinach
Bread and Butter
'• j Raspberry Gelatin
Tea or Coffee
Grapefruit Juice
Scrambled Eggs
Whole Wheat Toast
Coffee Milk
Sardines in Tomato Sauce
Fried Potato Cakes
Bread and Butter
Tea Milk
|[6 ] Codfish Souffle
1 Baked Potatoes
Buttered Beets
(Bread and Butter
Banana Betty
Tea or Coffee
FEB. 9 Rolled Oats with
Cinnamon Toast
Coffee Milk
Scalloped Potatoes with
Shredded Carrot and
Raisin Salad
Hot Biscuits and Butter
Tea Milk
Brc^vned Sweet Potatoes
Bread and Butter
Baked Apples
Tea or Coffee
FEB. 10
Orange Juice
Cereal for Children
Bacon Square Slices
Quick Cinnamon Buns
Coffee Milk
Cream of Oyster Soup
Celery Radishes
Hot Rolls and Butter
Tea Milk
Roast Stuffed Fresh Pork Shoulder
Mashed Potatoes Creamed Cabbage '
Bread and Butter
Apricot T apioca Cream
Tea or Coffee
(Recipe continued from page 1)
Shave or slice raw sprouts
paper thin. Arrange on lettuce,
sprinkle with grated carrot and
chopped onion. Serve with French
4 lbs. rump of veal
Salt, pepper
1 bay leaf, ]/% teaspoon thyme
1 cup water
4 carrots
4 potatoes
3 onions
Season veal with salt and
pepper. Sear quickly in melted
suet, browning on all sides. Add
water, thyme and bay leaf. Cover
tightly, simmer 2 hours, turn occasionally.
Add vegetables and simmer
another hour. Remove meat,
thicken gravy with flour mixed to
paste with cold water allowing 1 to
2 tablespoons flour to each cup gravy,
according to thickness desired.
1 No. 2 can carrots and peas
1 tablespoon butter
1 tablespoon flour
1 teaspoon grated onion
% cup evaporated milk
% cup vegetable juice and water
teaspoon salt
Dash of pepper
Dash of nutmeg
Open can and drain peas and
carrots, reserving juice. Melt
butter, blend with flour add grated
onion, evaporated milk, vegetable
(Recipe continued on page 3)
The appropriate end of the HEAVY MEAL
After the stews, the meat pies, the fat, rich
roasts and pot-roasts of mid-winter dinners, a
sweet which is refreshing and delicate pleases
the palate and speeds digestion. The fresh fruit
flavor and fruit acid of Sparkle make it the perfect
dessert to follow the heavy meal. Example:
Roast Fresh Pork
Candied Sweet Potatoes
Creamed Cabbage
Bread and Butter
Sparkle Gelatin Dessert
(Any of the six flavors)
The appropriate dessert for the LlGHT MEAL
When a simple meal suitable for young children
as well as adults has been served a nourishing
dessert is needed, one made with milk and
with a generally popular flavor. Sparkle Pudding,
chocolate flavored, is a favorite with young and
old, a satisfying end to the simple meal. Example:
Pan-broiled Chopped Steak
Baked Potatoes
Chopped Spinach with Egg
Bread and Butter
Sparkle Chocolate Pudding,
Thin Cream or Top Milk
[ 2 1
Menus for four—$16 to $18 a week
Creamed Toast for
Creamed Dried Beef
Toast Butter
Coffee Milk
Egg Salad
[7] Italian Salad Dressing
Hot Biscuits and Butter
Rice with Raisins
Tea Milk
Hot Biscuits
Cream of Asparagus Soup
Cold Roast Lamb Gravy
Baked Potatoes Green Peas
Bread and Butter
Lemon Meringue Pie
Ralston's Cereal
Crisp Bacon
Hot Rolls Butter
Coffee Milk
Minced Lamb on Toast
Waldorf Salad
Bread and Butter
Cocoa Tunket
Tea ' Milk
Sauerbraten, or Fish Potatoes
Sardine Green Beans (fresh or canned)
Sandwiches Tomato Salad
Wafers Bread and Butter
Tea Bread Custard with Strawberry Sauce
Pineapple and Grape- Cream of Mushroom Soup
fruit Juice Croutons
Tapioca Omelet Fruit Salad
Toasted Rolls Butter Date Muffins Butter
Marmalade Tea Milk
Coffee Milk
Stuffed Celery
Meat Pie with Vegetables
Green Salad
Bread and Butter
Butterscotch Roll
Orange Juice
Rolled Oats
Coffee Ring Butter
Coffee Milk
Baked Hash
Stewed Tomatoes
Bread and Butter
Butterscotch Roll
Tea Milk
Baked Stuffed Pork Chops
Buttered Baked Yams Buttered Cauliflower '
Toast Hot Apple Sauce
Preserves Bread and Butter
Tea Cheese Crackers
Creamed Codfish
Toast Butter
Coffee Milk
Tomato Rabbit
Toasted Crackers
Stewed Rhubarb
Sugar Cookies
Tea Milk
Peanut Butter
Tomato Juice Cocktail
Fried Fish with Tartar Sauce, or Meat
French Fried Potatoes
Canned Spinach
Bread and Butter
[8] Apple and Banana Crisp
Sliced Bananas Veal Birds Mashed Potatoes
Puffed Rice Spinach Souffle [9] Sherried Parsnips a la Rector
Sausages and Apple Bread and Butter Sugar Cookies Shredded Lettuce
Rings Chocolate Pudding Tea Bread and Butter
Toast Butter Tea Milk Apple Pie Cheese
Coffee Milk Coffee
Cereal for Children
Fried Scrapple
Muffins Butter
Coffee Milk
Hot Crabmeat Canapes
Green Salad
Toasted Muffins Butter
Coconut Layer Cake
Tea Milk
Pineapple Juice
Savory Cheese Brown Chicken Fricassee
Sandwiches Boiled Rice Buttered Onions
Wafers Bread and Butter
Tea Strawberry Refrigerator Ice Cream
Mincemeat Pudding
1]4 cups sifted flour J-£ cup sugar
2 teaspoons baking powder M cup evaporated milk
Y. teaspoon salt Y CUP water
1 cup mincemeat
Y cup brown sugar 1 tablespoon lemon juice
1 cup boiling water 1 teaspoon butter
$'% Measure and sift first four ingredients. Add
milk, water and mincemeat. Mix lightly and
transfer to buttered baking dish. Combine sauce
ingredients and pour over unbaked pudding. Bake in
moderate oven, 350° F., for one hour. Serve hot
upside down.
Fruit Cake Dessert
Thinly sliced fruit cake Grated rind of 1 orange
Y cup seeded raisins Y CUP sherry wine
6 pitted dates, chopped 1 cup cream, whipped
Y cup sugar Toasted slivered almonds
cream. Cover bottom of pudding dish with fruit cake,
spread with some of cream mixture, then more fruit
cake and cream mixture until all has been used. Chill
in refrigerator 3 hours. Turn out on platter, slice and
garnish with toasted slivered almonds.
Rum Cookies
1 cup butter 2 cups sifted flour
Y cup sugar Y teaspoon salt
Grated rind of 1 lemon Yoiks of 3 hard-cooked eggs
Y cup rum or brandy
1 egg, slightly beaten
3 tablespoons sugar mixed with
1 teaspoon cinnamon
Cream butter, sugar and lemon rind, work in
sifted flour and salt alternately with rum.
Add sieved egg yolks. Roll out on lightly floured
board to Y inch thickness. Cut in strips or in rounds,
brush with egg, sprinkle with cinnamon and sugar
mixture. Bake on greased cookie sheets—15 to 20
minutes in moderate oven, 350° F.
(Recipe continued from page 2)
juice, salt, and pepper. Cook until
thickened. Add vegetables, heat
thoroughly and serve with dash of
1 can codfish cakes
1 cup medium white sauce
3 eggs
Y teaspoon salt
Dash of cayenne
Y teaspoon onion juice
1 tablespoon Worcestershire sauce
Blend codfish with white sauce
until very smooth. Beat egg
yolks until thick, season with salt,
cayenne, onion juice and Worcestershire
sauce and add to codfish sauce.
Beat egg whites until stiff and fold
into mixture. Pour into buttered dish,
set in pan of hot water and bake in
moderate oven 375° F. for 45 minutes.
Y cup olive oil
Y cup vinegar
1 tablespoon anchovy paste or
mashed anchovy fillets
2 tablespoons minced parsley
Yl teaspoon salt
Y teaspoon pepper
ifp'% Put all ingredients in small
xOy bottle, shaking thoroughly before
each time served.
4 apples
3 bananas
cup water
Juice of 1 lemon
Y cup flour
Y cup brown sugar
Y cup butter
1 teaspoon cinnamon
i . P e e l a n d s l i c e a p p l e s a n d
vCW bananas. Place in greased baking
dish, sprinkle with cinnamon and
pour in water and lemon juice. Cream
together flour, sugar and butter,
spread over top. Bake in moderate
oven 350° F. 30 to 40 minutes.
2 pounds parsnips
3 tablespoons butter
Y teaspoon salt
1 teaspoon sugar
Y cup sherry
Pare and quarter parsnips, removing
center core if woody.
Cook in boiling salted water until
tender. Melt butter in skillet, add
salt and sugar. Allow parsnips to
simmer in butter 20 minutes, turning
occasionally. Add sherry and simmer
20 minutes more. Pour some of sauce
over parsnips when served.
[ 3 ]
Boiled Potatoes
Scrub potatoes well. Peel a strip from each potato so it will be easy
to remove jackets when they are done. Put in kettle of boiling salted
water and cook until tender (when they can be pierced easily with a fork),
allowing 25 to 30 minutes for medium site. Drain as soon as done.
Baked Stuffed Potatoes
4 large potatoes 2 tablespoons butter
Salt and pepper ]4, cup hot milk
Scrub potatoes. Bake on rack in very hot oven 450°F.40to50 minutes
or until tender. Slice off tops. Scoop out potatoes, mash, season, add
butter and hot milk. Beat until fluffy. Pile into potato shells. Brown lightly
in very hot oven 450° F. Deviled ham or cheese may be mixed with potato
for main luncheon dish.
Mashed Potatoes
6 medium-sited potatoes M cup scalded milk
1^2 quarts water 4 tablespoons butter
1 teaspoon salt Salt, pepper
Cover peeled potatoes with boiling water, add salt, and cook in
covered pot until tender. Drain and put through ricer or mash until
free from 1 umps. Melt butter in hot milk, and add to potatoes. Beat
vigorously to consistency of whipped cream. Add salt and pepper to taste.
Serve very hot. Potatoes should not be mashed until j ust before serving.
Shape left-over potatoes while warm into patties and saute when needed.
Duchess Potatoes
3 cups hot riced potatoes 1 egg
3 tablespoons butter Salt, pepper
Add butter and beaten egg to potatoes and beat until smooth and
light. Force through a pastry tube or shape in mounds on baking
sheet. Brush with butter or with beaten egg, and bake in hot oven 400° F.,
until lightly browned.
Pan-Browned Potatoes
Pare small potatoes of even size, soak in cold water for half an hour,
TJ^ drain and wipe dry. Put potatoes in pan with roast about 45 minutes
in hot oven, or 1 hour in moderate oven, before meat is done. Baste often
with fat in pan and turn occasionally so that they will brown on all sides.
Sprinkle with salt. These are also called Rissolees or Franconia potatoes.
Scalloped Potatoes
6 medium-sized potatoes 1 teaspoon salt
2 tablespoons flour 1 pint hot milk
6 tablespoons butter 2 tablespoons chopped parsley
Wash potatoes, cook in boiling salted water until half done, skin,
and slice or cut in cubes. Grease shallow baking dish, place in it a
layer of potatoes, sprinkle with some of flour and salt, and dot with butter.
Continue until all potatoes are used. Pour in hot milk, cover, and bake in
slow oven, 300° F., for 1 hour, or until potatoes are brown on top and
soft throughout. If they become dry add more milk. Serve potatoes in
baking dish, and just before serving, sprinkle chopped parsley over top.
Potatoes au Gratin or Delmonico Potatoes
2 tablespoons butter
2 tablespoons flour
CUPS n""'
Y2 cup grated American cheese
Salt, pepper
2 cups diced cooked potatoes
Buttered crumbs
Make a white sauce of butter, flour and milk. Add cheese and season
with salt and pepper. Cut potatoes in small cubes and mix with
sauce. Turn into shallow baking dish, cover with buttered crumbs, and
bake until potatoes are thoroughly heated and the crumbs browned.
French Fried Potatoes
Wash and pare potatoes. Cut in inch strips lengthwise. Soak in
_ cold water for hour. Drain and dry between towels to absorb
excess moisture. Fry in deep hot fat at 395° F. Let cook until golden
brown. Drain on absorbent paper. Dust with salt and serve at once.
1 tablespoon butter
1 tablespoon flour
Baked Creamed Potatoes
% cup milk
3 cups chopped cooked potatoes
Salt, pepper, onion juice
A Make white sauce of butter, flour, and milk. Combine with potatoes
_ and season with salt, pepper, and a few drops of onion juice. Turn
mixture into well-buttered custard cups, pour a little melted butter over
the tops, and bake in very hot oven 450° F. for about 30 minutes or until
well browned on top and sides. Turn out of cups before serving.
Oven-Fried Potatoes
l Pare medium-sized potatoes and cut in eighths lengthwise. Wipe
dry, place in baking pan, coat with melted fat or cooking oil, and
sprinkle with salt and pepper. Bake in hot oven 400° F. for about half an
hour or until the potatoes are tender. Turn occasionally so they will
brown evenly.
Lyonnaise Potatoes
1 quart sliced cooked potatoes 1 medium-sized onion
4 tablespoons fat 1 tablespoon minced parsley
Salt, pepper
A-pl \ Have potatoes slightly underdone so that they will not break when NOP they are sliced. Heat fat and cook chopped onion in it until slightly
yellow. Add potatoes and cook until browned, stirring carefully to prevent
breaking. Add chopped parsley and season to taste with salt and pepper.
O'Brien Potatoes
6 medium-sized potatoes 1 tablespoon butter or other fat
Salt, pepper 1 tablespoon chopped pimiento
1 teaspoon minced onion
— ^are Potatoes and cut 'n half-inch cubes. Dry and fry in deep, hot
vPy fat until delicately browned. Drain and sprinkle with salt and
pepper. Put potatoes into frying pan with just enough fat to keep them
from burning, add pimiento and onion, and cook, stirring frequently, for
5 minutes.
"I'll soon have those A & P
fellows on the run"
Bill has got the right idea. He knows that if he can give
his customers refreshments at prices they can afford to pay,
he'll soon be running several stores and giving us stiff
We're going to follow Bill's adventures during the next
few weeks, for this newest competitor has the same idea
we had 75 years ago. We knew that if we could give the
American people a variety and abundance of food at
prices they could afford to pay, our business would grow.
Our business has grown from one small store to many
stores, because, every year, millions of American women
have asked for our kind of food service—the service that
gives them better food in greater variety and at lower
If you're not already an A & P customer, we'd like to
include you in this service which so many of your fellowcitizens
have found useful.
[ 4 ]