File:The Ladies' home journal (1948) (14768164135).jpg

Identifier: ladieshomejourna65janwyet (find matches)
Title: The Ladies' home journal
Year: 1889 (1880s)
Authors: Wyeth, N. C. (Newell Convers), 1882-1945
Subjects: Women's periodicals Janice Bluestein Longone Culinary Archive
Publisher: Philadelphia : (s.n.)
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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alt to taste. Continue cooking unthere is very little liquid left in the pot. A wonderful attribute of this vegetable,addition to its taste and color, is thatthrives under reheating—so make it the d.before if you like. POTATO-BALLS OBRIEN Scrub unpeeled potatoes, drop them inboiling water and cook until almost teder. Its difficult to cut them into n<balls if they become too soft. Cool, remoskins and cut into balls with a cutter mafor this purpose. Of course the potattcan be cubed, but the balls look so pre),and the scraps left over can be made inhashed brown potatoes or a meal hash 1another meal. Dredge lightly with floand fry to a golden brown in butter, milgarine or any fat you choose. To do a n«jjob and be sure that each ball is brown;all over, dont fill the skillet too full at otime. Do about a third, transfer them tbaking dish and proceed until all Jbrowned. In another skillet fry 1 lai(Continued on Page 248) LADIES HOME JOURNAL «. <gl6 APPETITES rpxne. in small package
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KIDS CLAMOR FOR DUFFS GINGERBREAD . . . L love its spicy, satisfying flavor! Whafs more,2 good for em because its rich in body-buddmgiron and calcium. Serve gingerbread often • make cookies and cupcakes, too. Insist on Duffsthe original aud finest-of-a.l gingerbread m,xes. FUUY-PREPARED...JUST ADD WATER-.ho.s oil/

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