Aunt Caroline's Dixieland recipes

Pare the potatoes, shave them very thin, soak for J^ hour in ice-cold salted water; drain in a colander, and spread upon a dry towel ; fry a few at a time in very hot fat, 1 minute being sufficient to cook and brown them properly, sprinkle lightly with salt, and when needed at table, heat quickly in the oven. STUFFED POTATOES WITH CHEESE AND BACON 4 large potatoes, ^ teaspoon salt, 4 tablespoons grated cheese, % teaspoon paprika, % cup hot milk, 4 slices bacon. Wash potatoes and bake in a hot oven forty-five minutes ; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk; beat vigorously, and refill potato skins ; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp. JENNY LIND POTATOES. Four large, cold, boiled potatoes, peeled and sliced, 2 tablespoons butter, 1 pint hot milk, 2 tablespoons flour. Melt butter and add hot milk and flour, when thick add salt, pepper and parsley. Put a layer of mixture in bottom of baking dish, then a layer of potato, and so on; milk coming last. Cover with cracker crumbs and bake 15 minutes. CAROLINA SWEET POTATO PONE One qt. sweet potatoes, peeled and grated ; pour over the grated potato 1 pint boiling water, stir it well ; add 1 tea-cup brown sugar, 2 tea-cups molasses, 2 tablespoons butter. 1 heaping tablespoon powdered ginger, 1 tea-cup milk; pour into a baking dish and bake slowly for about 2 hours. SCALLOPED POTATOES Butter a baking'-dish, pare and slice potatoes in small pieces. Put into the dish with salt, pepper and a little butter. Fill the dish with milk, sprinkle over the top cracker, or bread crumbs, and cheese if you like it. Bake in the oven for an hour and a half or two hours. FRENCH FRIED SWEET POTATOES Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt. FRIED EGG PLANT Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and sauté in butter.