Sweet Potato) North Caroline Style. — Slice cooked potatoes^ lay on buttered pan, pour over ^ cup milk^ % cup molasses^ and 2 tablespoonfuls sugar✪ Sweet Potato North Caroline Style; bake till nice taffy brown, basting frequently. Sweet Potatoes, Boiled and Baked.— Boil and peel 6 sweet potatoes the same as in foregoing recipe, lay them in a shallow tin pan, pour little melted butter over each potato, place the pan in a hot OTen, and bake till they have obtained a fine golden color; serve with roasted meat or poultry. Another way is to cut the boiled potatoes lengthwise into thick slices or crosswise, and fry light brown in butter or fat. Sweet*potato Balls. — Peel and cut into balls 4 large sweet potatoes with a vegetable cutter, place in a saucepan, cover with boil- ing water, boil 5 minutes ; then drain off the water, return the pota- to balls in saucepan to the fire, add 1 tablespoonful butter, cook till done, stirring occasionally, and use for garnishing. Another way is to lay the raw potato balls in a buttered pan, pour a little melted butter over, bake in the oven till done, and use the same as above. TOMATOES. Tomatoes, Stewed. — Place 8 medium-sized tomatoes in a bowl, cover with boiling water, then remove the skins ; cut the tomatoes into quarters, and place in a saucepan over the fire ; add 1 teaspoonful salt, Y4 teaspoonf ul white pepper, 1 tablespoonful sugar, Yt ounce butter✪ Tomatoes, Stewed, cook 20 minutes, and serve. If too thin add 1 teaspoonful cornstarch dissolved in a little cold water, cook a few minutes ; then serve. Tomatoes^ Fried. — Wash and wipe 4 large tomatoes, cut each one into 3 slices ; season with 1 even teaspoonful salt, Vg eveu tea- spoonful pepper, dust over with flour ; dip each slice separately into beaten egg, and cover with grated bread crumbs. Place a large frying pan with 1 heaping tablespoonful lard or drippings over the fire ; when hot, put in as many of the tomato slices as conveniently 472 VEGETABLES. will go in the pan without crowding; fry light brown on both sides ; remove them to a hot dish, and serve with fried or baked fish, or broiled or fried chops and steak. Tomato^ Sauted. — Place a deep frying pan over the fire with 2 ounces butter ; have the skins removed from 6 tomatoes, cut in halves and press each half gently in the hand to remove some of their moisture. Lay the tomatoes in the melted butter, sprinkle over 1 even teaspoonf ul seasoning salt, cover and cook 6 minutes ; then turn them over, cook 5 minutes longer without a cover. Serve on a hot dish. Tomatoes^ Stuifed. — Select 6 large ripe tomatoes, cut a thin slice from their blossom side, scoop out, and season the inside with 1 teaspoonf ul seasoning salt, equally distributed. Melt 1 ounce butter in a small saucepan, add 2 tablespoonf uls fine-chopped onion, cook 3 minutes ; then add 2 ounces fine-chopped fresh pork (or sausage meat) ; season with 1 even teaspoonf ul salt, Vs even teaspoonfal pepper✪ Tomatoes, Fried, stir and cook 5 minutes ; add the scooped-out tomatoes and 4 tablespoonf uls bread crumbs, and, if handy, 2 tablespoonfuls fine- chopped mushrooms, stir this for a few minutes over the fire ; fill the tomatoes with this preparation, set in a buttered pan with the stuffed side toward the pan » cover with buttered paper, and bake from 15 to 20 minutes in a hot oven. Bemove from the oven as soon as done, and serve. (If sausage meat is used, take only half the seasoning.)

AI-modernized reading of the original text

Sweet Potatoes, North Carolina Style. — Slice cooked potatoes, lay on buttered pan, pour over 1 cup milk, 3/4 cup molasses, and 2 tablespoonfuls sugar; bake till nice taffy brown, basting frequently. Sweet Potatoes, Boiled and Baked.— Boil and peel 6 sweet potatoes the same as in foregoing recipe, lay them in a shallow tin pan, pour little melted butter over each potato, place the pan in a hot oven, and bake till they have obtained a fine golden color; serve with roasted meat or poultry. Another way is to cut the boiled potatoes lengthwise into thick slices or crosswise, and fry light brown in butter or fat. Sweet Potato Balls. — Peel and cut into balls 4 large sweet potatoes with a vegetable cutter, place in a saucepan, cover with boiling water, boil 5 minutes ; then drain off the water, return the potato balls in saucepan to the fire, add 1 tablespoonful butter, cook till done, stirring occasionally, and use for garnishing. Another way is to lay the raw potato balls in a buttered pan, pour a little melted butter over, bake in the oven till done, and use the same as above. TOMATOES. Tomatoes, Stewed. — Place 8 medium-sized tomatoes in a bowl, cover with boiling water, then remove the skins ; cut the tomatoes into quarters, and place in a saucepan over the fire ; add 1 teaspoonful salt, 1/4 teaspoonful white pepper, 1 tablespoonful sugar, 1/2 ounce butter, cook 20 minutes, and serve. If too thin add 1 teaspoonful cornstarch dissolved in a little cold water, cook a few minutes ; then serve. Tomatoes, Fried. — Wash and wipe 4 large tomatoes, cut each one into 3 slices ; season with 1 even teaspoonful salt, 1/8 even teaspoonful pepper, dust over with flour ; dip each slice separately into beaten egg, and cover with grated bread crumbs. Place a large frying pan with 1 heaping tablespoonful lard or drippings over the fire ; when hot, put in as many of the tomato slices as conveniently will go in the pan without crowding; fry light brown on both sides ; remove them to a hot dish, and serve with fried or baked fish, or broiled or fried chops and steak. Tomatoes, Sautéed. — Place a deep frying pan over the fire with 2 ounces butter ; have the skins removed from 6 tomatoes, cut in halves and press each half gently in the hand to remove some of their moisture. Lay the tomatoes in the melted butter, sprinkle over 1 even teaspoonful seasoning salt, cover and cook 6 minutes ; then turn them over, cook 5 minutes longer without a cover. Serve on a hot dish. Tomatoes, Stuffed. — Select 6 large ripe tomatoes, cut a thin slice from their blossom side, scoop out, and season the inside with 1 teaspoonful seasoning salt, equally distributed. Melt 1 ounce butter in a small saucepan, add 2 tablespoonfuls fine-chopped onion, cook 3 minutes ; then add 2 ounces fine-chopped fresh pork (or sausage meat) ; season with 1 even teaspoonful salt, 1/8 even teaspoonful pepper, stir and cook 5 minutes ; add the scooped-out tomatoes and 4 tablespoonfuls bread crumbs,, and, if handy, 2 tablespoonfuls finechopped mushrooms, stir this for a few minutes over the fire ; fill the tomatoes with this preparation, set in a buttered pan with the stuffed side toward the pan » cover with buttered paper, and bake from 15 to 20 minutes in a hot oven. Remove from the oven as soon as done, and serve. (If sausage meat is used, take only half the seasoning.)

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Sweet Potato North Caroline StyleTomatoes, StewedTomatoes, SautedTomatoes, FriedTomatoes, Stuffed

European and American cuisine