The Relief Societ Cookbook

Wash and pare potatoes, cut in halves length-wise and put in cold water for a few minutes. Have sufficient water boiling to cover potatoes, to which 1 tsp. salt has been added. Put pota- toes in, cover and boil slowly for 20 minutes. Drain. In the meantime, make syrup of sugar, butter, water and cinnamon. Dip each potato into this, put into greased baking pan and bake for 10 minutes. Baste several times with remain- ing syrup. —Mrs. Earl J. Soelberg- 73 SWEET POTATOES AND PINEAPPLE Roll a strip of sliced bacon around a medium sized cooked, sweet potato. Place on ring of pineapple and bake until bacon and pineapple are browned. — Mrs. West Parkinson. SWEET POTATOES Wash 6 large sweet potatoes, steam until tender. Drain and peel, slice in thick slices and lay slices in a shallow tin which has been well buttered. Pour over the potatoes two cups of syrup which has been prepared by taking 2 cups of sugar and adding enough water to melt the sugar. Bake in hot oven until brown and serve hot. — Mrs. Geo. S. Romney. BAKED CABBAGE AND BACON Shred or chop coarse 3 pounds of cabbage. Stir into it a tbsp. of flour, a tsp. of salt, 1 tsp. of sifted dry mustard, a little paprika and V2 cup of water. Pour into a granite baking dish, lay over the top six thin slices of lean bacon and cover tight. Bake in a hot oven an hour. If it does not brown with cover on, remove for a few minutes. The bacon is nice however if a thin tin is used for cover and not removed. — Mrs. Alice Drennen. SCALLOPED POTATOES AND CARROTS 3 carrots 1 1 ., cup milk 6 potatoes 2 tbsp. flour 1 tsp. salt , 2 tbsp butter !8 tsp. pepper Pare carrots and potatoes, cut in thin slices, cook until tender and drain. Arrange potatoes and carrots in alternate layers, sprinkle each layer with salt and pepper, add some of the butter and flour to each layer. Cover all with the hot milk and bake in a covered dish about 20 minutes. Remove the cover and brown. —Mrs. Mary A. Neiderer. PEAS SERVED IN TURNIP CUPS Take medium sized white turnips, peel and with an apple corer remove the inside. Put the cup on in boiling water and when tender remove to a platter. Steam the flakes which have been removed from the inside in a double boiler and season with butter, cream, pepper and salt. Fill the turnip cups with peas and garnish with flaked turnip. Serve hot — Mrs. M. C. Madison. 74 THE RELIEF SOCIETY COOK BOOK HIDDEN ONIONS 8 small onions ' ■_> lb. green beans 2 tbsp. butter 2 tbsp. flour 1 c. sifted canned tomatoes I c. chopped, left-over meat Cook onions and beans separately until tender using as little water as possible to prevent burning. Place onions in a well but- tered shallow baking dish, spreading them out so they don't touch each other. Fill spaces between with beans. Melt butter, stir in flour and slowly add tomato puree. Bringing to boiling point,, stirring constantly and add meat. Season sauce with salt, pepper and 1 tsp. sugar and pour over onions and beans. Dot with tiny bits of butter and bake twenty minutes in a hot oven. Serve frorm baking dish. — Alice Drennen.. CABBAGE ROLLS