Wash six medium-sized sweet potatoes. Bake them in a moderate oven until they begin to soften and then cut a small piece from the end of each potato, and with a teaspoon scoop out the inside into a hot bowl. Mash them smooth and mix with them two tablespoonfuls of melted butter, one-half cup of hot sweet milk, two eggs well beaten ; sweeten with sugar to taste. Flavor with grated lemon rind, nutmeg✪ Southern Sliced Sweet Potatoes and brandy. Stuff the skins with this mixture; then return the potatoes to the oven to heat thoroughly. Serve them hot and in the skins. HASHED BKOWN POTATOES. One large boiled potato chopped fine; grease a pan with one tablespooriful of butter and press the potatoes into it with the palm of your hand. Dust with a little salt and sprinkle over the top one tablespoonful of finely chopped parsley. Place in the oven and when brown fold like an omelet and serve. FRIED RAW POTATOES. Pare, wash, and cut into the desired shape= Soak in cold salted water, drain, and dry between towels. Pry in clear fat✪ Fried Raw Potatoes, hot enough to brown while counting sixty. Drain, and sprinkle with salt. Saratoga potatoes are shaved in thin slices. Pari- sienne potatoes are cut in small balls with a French vege- The Complete Cook Book. 119 table cutter. Macaroni, or Shoo Fly, potatoes are cut in quarter-inch slices, then in quarter-inch strips. Cres- cents and other shapes may be cut with vegetable cut- ters. These are all to be fried ; but some prefer to boil the Parisienne potatoes, and serve in a cream sauce, flav- ored with parsley. Sweet potatoes may be baked or boiled. They are better baked. Cold sweet potatoes may be cut in slices, warmed in milk, and seasoned with butter and salt, or browned in butter. SARATOGA POTATOES. Saratoga potatoes are peeled, sliced very thin, and soaked over night, or for several hours, in plenty of cold water; sometimes a small bit of alum is dissolved in the water to harden the potatoes; before they are fried, they are carefully drained or dried on a towel, and then fried in plenty of smoking hot fat✪ Saratoga Potatoes, a few slices at a time. They are served either hot or cold. A SOUTHERN DISH. Cut cold baked sweet potatoes into quarter-inch slices, and put them in an earthen dish. Spread each layer with butter, and sprinkle slightly with sugar, and bake until hot and slightly browned. Sweet pota- toes are much richer when twice cooked. STUFFED TOMATOES. Choose large, smooth tomatoes, uniform in size. Cut off a slice from the stem end of each, and with a spoon remove the juice and pulp. To each cupful of this, add one cupful of bread crumbs and two table- spoonfuls of butter. Season with salt, pepper and sugar to taste. Fill the tomatoes with this mixture, replace the tops and sprinkle with buttered crumbs. Bake slowly about three-quarters of an hour. CAULIFLOWER. The leaves should be green and fresh, and the heads creamy white. Remove the green stalks and outside I20 The Complete Cook Book. leaves, and soak in cold salted water with the flowerets down one hour. Drain, and if large, cut them in quar- ters. Tie them in a piece of cheese cloth, and put into well salted boiling water and milk, and simmer until tender. Be careful to take it out as soon as tender or it will fall to pieces. Serve with cream or drawn but- ter sauce. ASPARAGUS IN AMBUSH. Have ready some small light rolls — one for each per- son. Cutoff the tops to serve as covers; take out all the crumb and lay the rolls in the oven for their tops to crisp. Meanwhile heat a cup of milk to boiling point and pour it over two beaten eggs, beating well to pre- vent curdling ; add a tablespoonful of butter cut in bits, and rolled in flour, and a bunch of asparagus that haa been boiled lightly, salted and cut fine. Season with one saltspoonful of salt, fill the rolls, put on the top and serve hot. STUFFED BELL PEPPERS. ✪ Stuffed Tomatoes

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Wash six medium-sized sweet potatoes. Bake them in a moderate oven until they begin to soften and then cut a small piece from the end of each potato, and with a teaspoon scoop out the inside into a hot bowl. Mash them smooth and mix with them two tablespoonfuls of melted butter, one-half cup of hot sweet milk, two eggs well beaten ; sweeten with sugar to taste. Flavor with grated lemon rind, nutmeg and brandy. Stuff the skins with this mixture; then return the potatoes to the oven to heat thoroughly. Serve them hot and in the skins. HASHED BKOWN POTATOES. One large boiled potato chopped fine; grease a pan with one tablespooriful of butter and press the potatoes into it with the palm of your hand. Dust with a little salt and sprinkle over the top one tablespoonful of finely chopped parsley. Place in the oven and when brown fold like an omelet and serve. FRIED RAW POTATOES. Pare, wash, and cut into the desired shape= Soak in cold salted water, drain, and dry between towels. Pry in clear fat, hot enough to brown while counting sixty. Drain, and sprinkle with salt. Saratoga potatoes are shaved in thin slices. Pari- sienne potatoes are cut in small balls with a French vege- The Complete Cook Book. 119 table cutter. Macaroni, or Shoo Fly, potatoes are cut in quarter-inch slices, then in quarter-inch strips. Cres- cents and other shapes may be cut with vegetable cut- ters. These are all to be fried ; but some prefer to boil the Parisienne potatoes, and serve in a cream sauce, flav- ored with parsley. Sweet potatoes may be baked or boiled. They are better baked. Cold sweet potatoes may be cut in slices, warmed in milk, and seasoned with butter and salt, or browned in butter. SARATOGA POTATOES. Saratoga potatoes are peeled, sliced very thin, and soaked over night, or for several hours, in plenty of cold water; sometimes a small bit of alum is dissolved in the water to harden the potatoes; before they are fried, they are carefully drained or dried on a towel, and then fried in plenty of smoking hot fat, a few slices at a time. They are served either hot or cold. A SOUTHERN DISH. Cut cold baked sweet potatoes into quarter-inch slices, and put them in an earthen dish. Spread each layer with butter, and sprinkle slightly with sugar, and bake until hot and slightly browned. Sweet pota- toes are much richer when twice cooked. STUFFED TOMATOES. Choose large, smooth tomatoes, uniform in size. Cut off a slice from the stem end of each, and with a spoon remove the juice and pulp. To each cupful of this, add one cupful of bread crumbs and two table- spoonfuls of butter. Season with salt, pepper and sugar to taste. Fill the tomatoes with this mixture, replace the tops and sprinkle with buttered crumbs. Bake slowly about three-quarters of an hour. CAULIFLOWER. The leaves should be green and fresh, and the heads creamy white. Remove the green stalks and outside I20 The Complete Cook Book. leaves, and soak in cold salted water with the flowerets down one hour. Drain, and if large, cut them in quar- ters. Tie them in a piece of cheese cloth, and put into well salted boiling water and milk, and simmer until tender. Be careful to take it out as soon as tender or it will fall to pieces. Serve with cream or drawn but- ter sauce. ASPARAGUS IN AMBUSH. Have ready some small light rolls — one for each per- son. Cutoff the tops to serve as covers; take out all the crumb and lay the rolls in the oven for their tops to crisp. Meanwhile heat a cup of milk to boiling point and pour it over two beaten eggs, beating well to pre- vent curdling ; add a tablespoonful of butter cut in bits, and rolled in flour, and a bunch of asparagus that haa been boiled lightly, salted and cut fine. Season with one saltspoonful of salt, fill the rolls, put on the top and serve hot. STUFFED BELL PEPPERS.

The complete cook book