Peppers are used as seasoning in certain prepara¬ tions, such as garnishings, vegetables or aromatics. When dried and ground into powder, paprika and Ca¬ yenne are made, also it is used for curry. (See Condi¬ ment). Sedentary people and children should abstain. When they are served alone, dip in hot frying grease to remove the skin empty, and stuff with different stuf¬ fings, such as: creole, rice, duxelle, saute in butter, and straned for purees and sauces. POTATOES AND SWEET POTATOES Pommesi de Terre et Yam) There are at least 120 different varieties of potatoes. Every country has its special variety. Very large po¬ tatoes are empty and watery. There are two principal 340 — VEGETABLES methods of preparing potatoes and all of the others are their derivatives. Baked or fried, boiled or steam¬ ed. The less water a potato has the better. The fari¬ naceous potato is the most' nourishing, and should be ripe and well cocked. As an aliment it is of medium value, but it contributes largely to function the respi¬ ratory organs. Following are 150 different styles of their preparation. Yam is the name of the sweet po¬ tato. A few of these recipes can be applied to the sweet potato, but without salt or pepper. — Abbrevia¬ tion, Vegetables. Algerienne, Pu. w. swe. pot. and chesnuts in cakes, fried in butter. Allemande, Boiled, cut in thick slices, fried w, butter on both sides, browned. German style. Allumette, Cut like matches, fried dry. Alphonse, Boiled, sliced, w. maitre d’Hotel butter and sweet peppers in dice, cov. cheese. Baked. Alsacienne, Mashed, mixed flour, eggs, sea. parsley poached in boiled water w. salt. Drained. Cov. w. brown butter and bread crust. Amandine, Sweet pot. pu. w. almond paste, divers style. Anglaise, Peeled. Boiled natural or steamed. Anna, Raw, sliced round in small pan w. butter sea. Baked or in small mould w. grated cheeses — 341 GANCEL’S CULINARY ENCYCLOPEDIA Arlie, Baked, Emptied pulp mixed w. chives and cream sea. butter fil. shell. Baked. Divers styles. Club special baked w, chopped ham, etc. Au Gratin, Gratin. Hash w. cream, Mashed, etc. Cov. cheese or crumbs. Baked brown. Bataille, Cut in dice and fried dry or fried in butter. Beignets, Fritters, Grated raw, mixed w. flour and eggs sea. butter, milk if necessary. Fried in butter. Benedictine, Cut in spiral special machine, fried. Berny, Croquette pot. w. chop. truf. breaded w. shred¬ ded almonds, fried. Croquette style according to gar. Berrichonne, Smothered w. salt pork and chopped onions. Moisten stock, chop parsley. Biarritz, Mashed pot. w. ham and swe. peppers cut in dice, parsley. Bignon, Peeled, emptied .raw, scalded, stuf w. sausage meat, baked, mad. sa. Sohemienne, Baked emptied pulp mixed w. sausage meat, fin-herb, baked, 15 minutes. Bordelaise, Cut in dice, raw, fried w. butter, chopped parsley and garlic. Bordure, Border made w. croquette pot according to style. BouilMes, Boiled w. or without skin, natural. Boulangere, Sliced or cut in quarters raw w. shredded onions in earthen dish, sea. moisten w. little bouillon, Brabant, Star shape, rissole w. butter. Bretonne, Cut in big dice w. onions, smothered w. bouil¬ lon, garlic tom. pu. chop parsley. Brioche, Croquette, French bun shape, colored w. yolk of eggs, baked. B runes, ‘‘Browned” hash pot. saute w. butter, rolled ci¬ gar shape. Bussy, Lorette pot. w. truf. and parsley, fried.

AI-modernized reading of the original text

Peppers are used as seasoning in certain prepara¬ tions, such as garnishings, vegetables or aromatics. When dried and ground into powder, paprika and Ca¬ yenne are made, also it is used for curry. (See Condi¬ ment). Sedentary people and children should abstain. When they are served alone, dip in hot frying grease to remove the skin empty, and stuff with different stuffings, such as: creole, rice, duxelle, saute in butter, and strained for purees and sauces. POTATOES AND SWEET POTATOES (Pommes de Terre et Yam) There are at least 120 different varieties of potatoes. Every country has its special variety. Very large po¬ tatoes are empty and watery. There are two principal 340 — methods of preparing potatoes and all of the others are their derivatives. Baked or fried, boiled or steam¬ ed. The less water a potato has the better. The fari¬ naceous potato is the most' nourishing, and should be ripe and well cooked. As an aliment it is of medium value, but it contributes largely to function the respi¬ ratory organs. Following are 150 different styles of their preparation. Yam is the name of the sweet po¬ tato. A few of these recipes can be applied to the sweet potato, but without salt or pepper. — Abbreviation, Vegetables. Algerienne, Pu. w. swe. pot. and chesnuts in cakes, fried in butter. Allemande, Boiled, cut in thick slices, fried w, butter on both sides, browned. German style. Allumette, Cut like matches, fried dry. Alphonse, Boiled, sliced, w. maitre d’Hotel butter and sweet peppers in dice, cov. cheese. Baked. Alsacienne, Mashed, mixed flour, eggs, sea. parsley poached in boiled water w. salt. Drained. Cov. w. brown butter and bread crust. Amandine, Sweet pot. pu. w. almond paste, divers style. Anglaise, Peeled. Boiled natural or steamed. Anna, Raw, sliced round in small pan w. butter sea. Baked or in small mould w. grated cheeses — 341 Arlie, Baked, Emptied pulp mixed w. chives and cream sea. butter fil. shell. Baked. Divers styles. Club special baked w, chopped ham, etc. Au Gratin, Gratin. Hash w. cream, Mashed, etc. Cov. cheese or crumbs. Baked brown. Bataille, Cut in dice and fried dry or fried in butter. Beignets, Fritters, Grated raw, mixed w. flour and eggs sea. butter, milk if necessary. Fried in butter. Benedictine, Cut in spiral special machine, fried. Berny, Croquette pot. w. chop. truf. breaded w. shred¬ ded almonds, fried. Croquette style according to gar. Berrichonne, Smothered w. salt pork and chopped onions. Moisten stock, chop parsley. Biarritz, Mashed pot. w. ham and swe. peppers cut in dice, parsley. Bignon, Peeled, emptied raw, scalded, stuf w. sausage meat, baked, mad. sa. Sohemienne, Baked emptied pulp mixed w. sausage meat, fine herbs, baked, 15 minutes. Bordelaise, Cut in dice, raw, fried w. butter, chopped parsley and garlic. Bordure, Border made w. croquette pot according to style. Bouillies, Boiled w. or without skin, natural. Boulangere, Sliced or cut in quarters raw w. shredded onions in earthen dish, sea. moisten w. little bouillon, Brabant, Star shape, rissole w. butter. Bretonne, Cut in big dice w. onions, smothered w. bouil¬ lon, garlic tom. pu. chop parsley. Brioche, Croquette, French bun shape, colored w. yolk of eggs, baked. B runes, ‘‘Browned” hash pot. saute w. butter, rolled ci¬ gar shape. Bussy, Lorette pot. w. truf. and parsley, fried.

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