Evening Republican, Volume 15, Number 42, Rensselaer, Jasper County, 18 February 1911 — HOW TO MAKE POTATO BAGS [ARTICLE]

HOW TO MAKE POTATO BAGS

Delectable Dish That is Prepared With Grated Potatoes and Chopped Salt Pork. Grate five or six large potatoes. Add three tablespoonfuls of milk, four tablespoonfuls of flour, and three-fourths cup raisins. _ Have ready one-half pound salt pork; cut up in pieces about the size of a lima bean; also a kettle of boiling water and two small bags; salt bags do very well. Wet the bags in cold water, then put into them, first a thin layer of the potato dough, then about six or seven pieces of the salt pork, which .press down a little into the dough. Half fill the bags in this way, finishing with a layer of the dough. The bags must not be more than half full, as space must be allowed for the dough to swell. Tie the tops of the bags securely and put them into the boiling water and cook two hours. Care must be taken that the bogs do not stick to the bottom of the kettle. At the end of this time remove the bag from the water and allow them to cool slightly, then strip from the loaf. Cut the loaf in thin slices and fry brown. This makes a delicious breakfast dish. The recipe just as It is makes enough for seven or eight persons.