Delicacies

Pare and boil six medium size sweet potatoes until tender. Mash and season with one heaping tablespoonful of sugar, a little salt and nutmeg and a lump of butter. Add one cup seedless raisins and beat well. Put into casserole and cover with whole marshmallows. Bake in oven until marshmallows are nicely browned. — Mrs. Frank Faust. —36— Thursday Club Delicacies Vegetables Candied Sweet Potatoes 3 sweet potatoes 6 tablespoons butter 1 cup syrup from canned peaches Boil potatoes until nearly tender. Peel and slice lengthwise. Lay in shallow pan, preferably glass or earthenware, pour over them the juice, add dots of butter, and bake thirty minutes in moderate oven. Raise the heat to brown, or brown under broiler flame. — Mrs. Earl C. Rice. Sweet Potatoes and Prunes Boil sweet potatoes until soft, mash, season and stir in one beaten egg. Cool and form into balls. Put stoned cooked prunes inside of ball and roll in egg and corn meal. Fry in fat until brown. — Mrs. A. M. Roulette. Scalloped Apples 3 lbs Bell flower apples 1 cup sugar 2 tbsp water 3 strips bacon Peel apples and cut in eighths. Mix with sugar and put in baking dish. Sprinkle the water over them and lav strips of bacon over top. Have oven hot at first and turn low for remainder of baking. Bake 1 hour or until apples are transparent. These are very tasty with baked ham. Will serve six — Mrs. C. Angus Smith, Jr. Apple Fritters 2 medium sized apples Powdered sugar Batter. 1 1-3 cups flour 1/2 tsp salt 2 tsp baking powder 1 egg 2-3 cups milk Mix and sift dry ingredients. Add milk gradually and egg well beaten. Fry in deep fat —Mrs. Fred Jarboe. —37— Vegetables Thursday Club Delicacies Potato Surprise Six medium sized potatoes baken until done. Remove from oven, split and remove potato from shell. Add V/z tablespoons finely chopped onion, 1 cup Tillomook cheese (grated), 2 tablespoons chopped parsley, 3 slices finely chopped bacon (that has been partially fried to remove some of the fat), 2 tablespoons butter, salt and pepper. Mix all ingredients together and fill empty potato cases. Put ]/2 slice bacon on top of each and replace in hot oven for 10 or 15 minutes. — Mrs. H. L. Frisbic. String Beans (European Style) Boil one pound of string beans in salt water until tender. Drain off water. Mince one medium sized onion and put with beans. Cut into very small pieces, 3 slices of bacon and fry in pan. When bacon is crisp add two tbspful vinegar. Add the hot bacon, grease and vinegar to the beans and onions and serve. — Mrs. IV. H. Frey. Carrots, Southern Style 1 bunch carrots, cut fine 6 slices finely chopped raw 2 onions, cut fine bacon Boil slowly 1 hour. Serve in their own liquor. — Mrs. James Taylor. Spanish Rice 1 Vi cups rice 1 large onion 4 cups meat stock J/2 knuckle earlic salt, pepper (optional) 1 can tomatoes cheese Wash and thoroughly dry rice Fry onion and garlic in pan; add rice and fry until golden brown. Remove erarlic ; add tomatoes, sab and pepper. When mixture is heated through, pour into kettle of boiling meat stock. (Left over bits of meat may be added if on hand.) Cook fifteen minutes or until rice is nearly done. Place in casserole and cover top with grated cheese. Bake in oven few minutes. — Mrs. Donald McLcish. —38— Thursday Club Delicacies Vegetables Sauerkraut With Apples