From a 1974 Family Circle magazine article on frugal eating.
Yam chips and Pepper Slaw
2 large yams, ice water to cover (.19)
1 tablespoon salt
2 cups vegetable oil reused for potatoes three times (.10)
Peel yams and slice in paper thin, uniform rounds (I find a vegetable peeler makes the thinnest slices).
Soak in several changes of ice water for 2 hours in the refrigeroator.
Just before frying, turn onto towel and dry each chip thoroughly on both sides. heat fat in small saucepan to 375 degrees. Fry chips a few at a t ime until golden brown and crisp, about five minutes for each batch. Remove with slotted spoon and drain on paper towel. When all are done, sprinkle with salt and serve immediately.
1 pound green cabbage (.19)
1 small onion
1 small green pepper (.10)
2 teaspoons salt
1/2 cup white vinegar
2 teaspoons sugar
3 tablespons vegetable oil
2 teaspoons dill seed
white pepper to taste
Cut off and sicard heavy white ribs from cabbage leaves and any tough outer leaves. Cut cabbage into coarse pieces. Peel onions and cut in large chunks. Scrape carrots and cut in cubes. Cut pepper into strips, descarding seeds. Chop all vegetables together until very fine. Mix with salt and let stand 30 minutes. Pour off any liquid that might accumulate in bowl. Add vinegar and toss and let stand 20 minutes, tossing twice. Drain off excess vinegar. Add sugar, oil, dill seed and pepper. Toss and adjust seasoning. Chill several hours or overnight before serving.