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Vegetable Cutlets

The following recipe was transcribed ver batim from 

The Rains County Leader

Emory, Rains County, Texas

March 28, 1913

Boil six large potatoes, mash them, add butter, seasoning, and enough hot milk to moisten. Chop fine three button onions, fry in butter to a light brown. Wash, peel and scrape and boil separately twelve small carrots and four small white turnips. Chop and add with the onions to the potato. Season to taste, add a little minced parsley and cool. Mold into small cutlets, dip in beaten egg, then powdered cracker crumbs. Fry to a golden brown in boiling fat.

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