Mashed Sweet Potatoes

Ingredients

• 2 c. mashed potatoes.
• 2 tb. butter.
• 1 T. salt.
• Pepper.
• Hot milk.

Method

1. 1

   Add butter, seasonings and milk to potatoes.

2. 2

   Beat until very light.

3. 3

   Pile in hot vegetable dish.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 28. The excerpt below is the record exactly as published.

MASHED SWEET POTATOES. 2 c. mashed potatoes. 2 tb. butter. ^ T. salt. Pepper. Hot milk. 1. Add butter, seasonings and milk to potatoes. 2. Beat until very light. 3. Pile in hot vegetable dish. GLAZED SWEET POTATOES. 6 medium-sized potatoes. ]4 c. sugar. M c. water. 1 tb. butter. 1. Wash and pare potatoes; parboil 10 mins. 90 CANADIAN COOK BOOK 2. Drain; cut in halves lengthwise; place in buttered baking-pan. 3. Make a syrup of sugar and water, boil 3 mins., add butter. 4. Pour one-half of syrup over potatoes; bake until soft — about 15 mins., basting twice with remaining syrup. SPINACH. 1. Remove roots and coarse stems from Yi pk- spinach. 2. Pick over; wash thoroughly in several waters. 3. Shake from the water; put into kettle over low heat, until water is extracted. 4. Cook until soft; stir frequently to prevent burning and add water only if necessary. Drain. Time, 25 to 45 mins. 5. Chop leaves very fine; add 2 tb. butter, salt and pepper. 6. Reheat; mound in hot serving dish; garnish with hard-cooked eggs and toast points. 'Note. — Beet greens (leaves and tender stems) and leaves of Swiss chard may be cooked in same way. SPINACH SOUFFLE. pk. spinach, cooked. 2 tb. butter, melted. 1 tb. lemon juice. y2 T. salt. T. pepper. 2 eggs. 1. Chop spinach very fine. 2. Add butter, seasonings and yolks of eggs. 3. Fold in whites, beaten till stiff; turn into buttered baking dish or small moulds. 4. Cover; oven poach or steam until firm — large mould, 30 to 40 mins. ; small moulds, 25 to 30 mins. 5. Serve with hot Boiled Dressing or Drawn Butter Sauce; garnish with hard-cooked eggs and sections of lemon. VEGETABLES 91 BAKED SQUASH I. 1. Cut squash in halves; remove seeds and stringy fibres. 2. Place in dripping-pan, having a little water in the pan ; cover; bake in a moderate oven until soft, 1 to 1}^ hours. 3. Scrape from shell; mash; season with butter, pepper and salt. BAKED SQUASH II. 1. Cut in pieces about 4" square; remove seeds and stringy fibres. 2. Place in baking-pan; cover; bake in a moderate oven about 1 hour. 3. Scrape from shell; mash; season with butter, pepper and salt, or pieces may be served as cooked, with butter, pepper and salt. Note. — If squash is soft-shelled, the pieces may be pared before cooking. STEAMED SQUASH. 1. Cut squash in pieces; remove seeds and fibres; place on cheesecloth in steamer. 2. Cover with cheesecloth; steam until soft, about 30 to 40 mins. 3. Lift out; mash and season. STEAMED VEGETABLE MARROW. 1. Cut marrow in slices 1" thick, then in pieces for serving; remove skin. 2. Place on plate in steamer; cover with cheesecloth. 3. Steam until tender, about 20 to 30 mins. 4. Lift out carefully; serve with butter, pepper and salt, or use water collected on plate in making Vegetable Sauce. Marrow may be mashed and seasoned with butter, pepper and salt. STEWED TOMATOES. 1. Pour boiling water over tomatoes to loosen skins; peel; cut in pieces, removing core. 2. Cook slowly about 20 mins. ; stir occasionally. 3. Season with butter, pepper, salt and a little sugar. Note. — Onion or green pepper, cut in small pieces, may be cooked with the tomatoes. 92 CANADIAN COOK BOOK Tomatoes may be thickened with bread crumbs, or add cubes of bread just before serving. Cracker crumbs, corn- starch or minute tapioca may be used. SCALLOPED TOMATOES. 8 large tomatoes. 1 T. grated onion. 1 tb. butter. 1 T. salt.

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