Baked Sweet Potatoes

Ingredients

• Bake like white potatoes

Method

1. 1

   Bake sweet potatoes until soft, about 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 72. The excerpt below is the record exactly as published.

BAKED SWEET POTATOES LEMON PIE Belgian Hare en Casserole Separate the dressed hare into pieces at the joint ; season with paprika and salt and saute in ^ c butter with 2 or 3 slices of bacon cut in small pieces to a golden brown. Put the meat in a casserole with i c of hot water and put on the cover. Let stand in the oven about ^ h, then add 2 c stock, hot water, or thickened sauce or gray, i T lemon juice, and a bit of bay leaf. Cook in a moderate oven about 3 h. Bring to the table without removing the cover. 130 LESSONS IN COOKING This may be cooked very nicely in a fireless cooker al- lowing, however, about 5 h for its cookery there. Scalloped Potatoes Wash and pare 4 medium sized potatoes. Into a but- tered baking dish slice very thinly enough potatoes to cover the bottom of the dish. Over this sprinkle salt, pepper, and dots of butter. Also about 3/2 T flour. Now add another layer of thinly sliced potatoes and proceed as before. When the potatoes are all used sprinkle buttered breadcrumbs over the top and add milk until it comes to the top layer of the potatoes. Bake until the potatoes are tender add- ing more milk if necessary. The potatoes will require about I h to bake. Plain Pastry Sift 13^ c flour, % t salt, and ^ t baking powder into a chopping bowl. Flour the blade of a chopping knife, and chop ^ c of shortening (lard, butter, suet, snowdrift, cot- tolene, or a combination of any two or all) into the flour, being very careful to keep the flour between the blade of the knife and the shortening as much as possible. When the mixture looks hke meal, each little particle of fat being coated with flour, add, gradually, cold water enough to make a stiff paste that is not crumbly, but sticks together without adhering to the bowl or knife. A case knife is preferable for mixing paste. When the paste, rolled with the knife into a ball, has taken up all the particles of dough or flour on the sides of the bowl, turn onto a board, lightly dredged with flour, roll about in the flour with the knife, then pat with the rolling pin into a rectangular shape and roll out to the thickness required. Dust the board with flour when necessary, but use as little as possible. Lemon Filling Beat the yolks of 3 eggs until light and thick; add gradually i c fine granulated sugar, and one at a time the unbeaten whites of 2 eggs. Beat 34 c butter to a cream, and add the egg mixture to this gradually, also the juice of 2 lemons, and the grated rind of i. Cook over hot water stirring constantly until the mixture thickens, then set aside to cool while the crust DECEMBEF MENUS 131 is baked over an inverted tin plate. Prick the paste here and there with a fork that it may rise evenly. When baked slide from the tin onto a plate, pour in the filling, cover with a meringue made by adding i T sugar to the stiffly beaten white of the third egg, and beating well. Brown and serve when thoroughly cold. Baked Sweet Potatoes Bake like white potatoes

Cook this with the app: pantry check, scaling, and the assistant.