Atlanta women's club cook book

Slice steamed potatoes in half inch slices. Add butter and brown sugar abundantly, with enough water to make a syrup. Add also a little molasses or cane syrup. Flavor with cinnamon. Let cook slowly for a good while till syrup is thick and potatoes brown. Mrs. C. H. Richardson, Montezuma, Ga. SWEET POTATO CROQUETTES.— NO. I. Mash steamed potatoes. Add butter, sugar, pinch of salt, and egg. Shape into croquettes, roll in flour and fry. Better make more than two apiece for each of the family to avoid trouble. Mrs. T. A. Dixon, Montezuma, Ga. SWEET POTATO CROQUETTES.— NO. II. 4 medium size potatoes. 1 tbls. cream. 1 egg. 1/4, t-spoon salt. 1 cup chopped pecan meats. 1 tbls. butter. Boil unpeeled potatoes until done. Remove peelings and mash fine. Add butter, cream, pecan meats, salt. Mix well, mold into oblong shapes. Roll in well beaten eggs, then cracker dust, fry in hot fat until light brown. Drain on paper. These are nice served with creamed toast. Mrs. T. L. Mudd, Kentucky. CREAMED SWEET POTATOES. 3 sweet potatoes. i/4 lb, marshmallows. 1 cup milk. 1/8 lb. butter. 1/2 cup sugar. 1 can or package cocoanut. Boil sweet potatoes until tender; peel and cream while hot, stirring into the potatoes the butter, sugar and milk. Add last the cocoanut. Place mixture, which should be soft in baking dish; cover over the top with marshmallows and brown in moderate oven. Mrs. T. T. Stevens, President, Fifth District. POTATO CAKES. Peel, steam and mash several potatoes ; add butter, a pinch of QUEEN SWEET POTATO 25 salt — an egg or two, and as many pecan meats as you have. Shape into little cakes and bake. Mrs. Jere M. Moore, Montezuma, Ga. OSCAR POTATOES. Steam potatoes until nearly done, peel and cut into slices about 1/2 inch thick. Slice tart apples, put alternate layers potatoes and apples with potatoes on top, add sugar to taste, bits of butter, a little salt and very little water. Bake until there is a thick syrup and potatoes are brown on top. Oh, Oscar ! Oscar ! Mrs. Jake Happ, Montezuma, Ga. SWEET POTATO PUDDING NO I. 3 cups grated potatoes. 2 cups milk. 5 eggs. 1 cup syrup. 11/2 cups sugar. 1 tbls. butter. 1/2 t-spoon mixed spices ground. "Beat sugar, butter and eggs; add potatoes, sugar and milk, then flavoring. Pour in pan and bake in moderate oven. When top is brown stir in and let second crust form. Mrs. J. A. Sibley. POTATO PUDDING NO. II. 3 potatoes (good sized) 2 eggs. 1 cup milk. 1/2 t-spoon nutmeg or cinna- 2 tbls. sugar. mon. 1/4 t-spoon salt. 2 tbls. butter. 2 egg whites. Peel and grate potatoes, add milk, butter, eggs, sugar, spices; mix thoroughly, place in greased pan, bake covered in moderate oven half an hour, then uncover, add whites of eggs beaten stiff, in which tablespoon of sugar has been added. Return to oven and brown slightly. Serve hot with cream, plain or whipped. Mrs. D. W. Easterlin. Montezuma, Ga. SWEET POTATO PONE. 3 or 4 msdium sized potatoes. V2 cup brown sugar. 4 eggs. 1/2 cup molasses. 1 cup milk. 3 tbls. butter. 1/3 t-spoon each allspice, cinnamon, cloves and nutmeg. Pare and wash the potatoes, grind in food chopper, beat eggs with sugar. Add butter, molasses, milk and spices. Mix well. Bake 45 minutes in slow oven.