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Harrison, Grace Clergue / Allied cookery : British, French, Italian, Belgian, Russian / arranged by Grace Clergue Harrison and Gertrude Clergue, to aid the war sufferers in the devastated districts of France; introduction by Hon. Raoul Dandurand ; prefaced by Stephen Leacock and Ella Wheeler Wilcox.
(1916)

Vegetables,   pp. 81-83 PDF (531.2 KB)


Page 81

Vegetables 
POTATO CAKES 
(Russian) 
peel and grate 6 raw potatoes, season with salt 
and pepper, i egg. Mix all together. Drop onto 
a well-buttered griddle, spoonsful of the mixture, 
leaving space between to flatten them; continue to 
add a little butter to the griddle. Cook a golden 
brown on both sides. Arrange in a crown on a 
dish with a sprig of parsley in the centre. 
PETITS POIS 
Jry some finely shredded onion in about a 
tablespoonful of oil, with salt, pepper, and a sprig 
of tarragon. Lay the heart and best leaves of a 
head of lettuce at the bottom of a stew-pan with 
a quart of very young peas. Add a pint of stock. 
Stew gently. A little sugar is always an improve- 
ment to peas. 
STRING BEANS 
Cut off the ends of the string beans, slice them 
in three parts, cook them until three quarters done, 
6             81 


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