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Home Style
Wash, pare, and slice, in the ordinary way, as many potatoes as required for the meal; rinse in cold water, then, having placed a skillet upon the stove, with 2 or 3 spoonfuls of meat drippings, lard, or butter in it, to become hot, put in the sliced potatoes, sprinkling a little salt and pepper upon them, and, as the bottom ones become browned, turn them till all are nicely browned, then take them up at once into a covered dish, to keep hot. This makes a nice dish while hot, but they are not relished after having become cold. Peachblows are not as good for frying as those which do not crack open while boiling—they become softer and more mussy Raw potatoes are to be taken in both recipes.
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