16-year-old Helena Muffly wrote exactly 100 years ago today:
Tuesday, January 16, 1912: There is nothing much to write about for today. Things go on as usual.
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma wrote little a hundred years ago today, I’m going to give you the recipe for an old winter staple–fried potatoes. Potatoes and other locally-grown vegetables that could be stored for many months were an important part of the winter diet.
Old-fashioned Fried Potatoes
1/4 cup lard
approximately 6 medium potatoes, peeled and sliced
Melt lard in large heavy skillet (preferably cast iron) using medium heat. When the lard is hot add the sliced potatoes. Generously sprinkle with salt. Turn potatoes with a spatula and again sprinkle with salt. Continue cooking (and occasionally turning) until potatoes are tender, with a crisped, lightly browned coating.
Old-fashioned fried potatoes cooked in a cast iron skillet are one of my favorite foods. They brown beautifully and are very crisp. And, the lard really enhances the subtle flavor of the potatoes.