Creamed Sweet Potatoes

Ingredients

• 6 medium-sized beets
• 1 cup cream sauce

Method

1. 1

   Boil the potatoes, skin them, and cut them up in small slices.

2. 2

   Make a cup of cream sauce, mix with them, and put them in the oven for half an hour.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 28. The excerpt below is the record exactly as published.

Creamed Sweet Potatoes Boil the potatoes, skin them, and cut them up in small slices. Make a cup of cream sauce, mix with them, and put them in the oven for half an hour. Scalloped Sweet Potatoes Boil six potatoes in well-salted water till they are tender ; skin them, slice them thin, and put a layer of them in a buttered baking-dish; sprinkle with brown sugar, and put on more potatoes and more sugar till the dish is full. Bake for three-quarters of an hour. Beets Wash the beets but do not peel them. Boil them gently for three-quarters of an hour, or till they can be pierced easily with a straw. Then skin them and slice in a hot dish, dusting each layer with a little salt, pepper, and melted but- ter. Those which are left over may have a little vinegar poured over them, to make them into pickles for luncheon. Once Margaret made something very nice by a recipe her Pretty Aunt put in her book. It was called — 108 A LITTLE COOK BOOK Stuffed Beets 1 can French peas. 6 medium-sized beets. Boil the beets as before and skin them, but leave them whole. Heat the peas after the juice has been turned off, and season them with salt and pepper. Cut off the stem end of each beet so that it will stand steadily, and scoop a round place in the other end; sprinkle each beet with salt and pepper, and put a tiny bit of butter down in this little well, and then fill it high with the peas it will hold. Creamed Cabbage 1 small cabbage. 1 cup cream sauce

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