The Southern cook book of fine old recipes

Mix the potatoes, butter, egg yolks, salt and pepper and beat thoroughly. Shape in balls using one tablespoon of the^jnixture for each ball. Roll in flour and dip in the beaten egg and then roll in the almonds. Fry in deep hot fat (390° F.) until golden brown, which usually requires about one minute. Corn Meal Mush 1 cup corn meal 2 quarts boiling water 1 teaspoon salt Moisten corn meal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Let cook over slow fire stirring almost constantly for 1 hour. Put in double boiler and cook 3 hours longer. Serve hot with sugar and cream. To fry: Pack hot into well-greased baking pan and let stand until cold and solid. Cut in %-inch strips, roll in flour and fry on buttered griddle until brown on both sides. Serve with syrup and sausage. Yam Puff 4 large yams or sweet potatoes ^4 cup butter 2 well-beaten eggs % cup sugar 2 teaspoons baking powder 1 teaspoon salt Peel potatoes and boil until soft. Mash and add the remaining ingredients. Beat well and put in buttered casserole. Dot with butter and bake until brown, about % hour or more. Georgian Style Sweet Potatoes 3 cups mashed sweet potato 2 tablespoons molasses 1 tablespoon butter Mash the sweet potatoes and place in a but- tered casserole. Boil together the molasses and butter for 7 minutes. Pour over the sweet potatoes and bake in a moderate oven until delicately brown. Sweet Potato Pone 2 cups grated sweet potato 1 cup butter 1 cup sugar */2 cup milk 1 teaspoon powdered ginger grated rind of one orange Blend the sugar and butter, add grated sweet potato and milk; beat well and then add the ginger and orange rind. Place in a shallow baking pan and bake in a slow oven. Baked Stuffed Potatoes Bake large potatoes, cut in halves length- wise, and scoop out the center. Mix this with 1 teaspoon salt, 2 tablespoons butter, enough cream or milk to soften, and one egg. Beat well, return to potato shells and brown on top. Sprinkle with paprika before serving. Scalloped Potatoes Slice about 6 raw potatoes with a slaw cut- ter. Cover the bottom of a baking dish with bread crumbs, bits of butter and a little pars- ley. Put over it a layer of potatoes, salt and pepper. Alternate potatoes and bread crumbs until dish is full. Pour a cup of milk over it and bake in moderate oven (350° F.) for one hour. He don't plant 'taters, he don't plant cotton, An' dem dot plants 'em is soon forgotten; But ol' man river he jes1 keeps rollin along. 36 THE SOUTHERN COOK BOOK Sugared Yams 2 cups water 2 cups sugar 2 tablespoons butter dash nutmeg 8 uncooked yams Bring the sugar and water to a boil and add the butter and nutmeg. Peel and slice the yams, drop into boiling syrup, cover and cook slowly until yams are done and transparent. Pineapple Marshmallow Sweet Potatoes (I'll have it with my Roast . . . and again for Dessert) 2 cups mashed sweet potatoes 1 cup milk V'2 cup pineapple juice 1 cup diced pineapple 2 tablespoons butter J/2 teaspoon cinnamon marshmallows Thoroughly mix all the ingredients and beat until light and fluffy. Use more milk or fruit juice, if needed. Place in buttered casserole and bake until heated through. Remove from oven and cover the top with marshmallows. Return to oven to brown. Serve with poultry or roast. Strawberry Jam Cake