The following recipe for Julienne Potato With Savory Sauce is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the lastest edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick is now available for ordering, and selling rapidly. (More than 700, in just the first few days.) Mailings of the USB sticks should begin in late February or early March.
- 2 cups potato cut in strings
- 1 small onion
- 1 teaspoon mixed herbs
- 2 tablespoons fat
- 2 tablespoons flour
- 1 cup milk
- 1 teaspoon salt
- Grated cheese
- Cut the raw, pared potatoes into strings.
- Cook them in boiling water until tender.
- Brown the chopped onion and the herbs in the fat.
- Add the flour, stirring thoroughly, add the milk, salt, and pepper
- Cook in a double boiler for twenty minutes.
- Strain and pour over the cooked potato.
- Sprinkle with grated cheese and serve.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!