Sweet Potato Delight

Ingredients

• three cups mashed potatoes
• one cup raisins
• one cup nuts
• one cup sugar
• one-fourth cup butter
• two eggs
• spices to taste
• one-half pound marshmallows

Method

1. 1

   Mix all ingredients together, except marshmallows.

2. 2

   Put in baking dish and set in oven until heated through.

3. 3

   Take out, put marshmallows on top, put back in oven and let brown.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 53. The excerpt below is the record exactly as published.

SWEET POTATO DELIGH«. Three cups mashed potatoes, one cup raisins, one cup nuts, one cup sugar, one-fourth cup butter, tAvo eggs, spices to taste, one-half pound marshmalloAvs. Mix all together, except marshmalloAVS. Put in baking dish and set in oA^en until it heats through. Take out and put marsh- malloAvs on top, put back in oven and let broAAai. — Mrs. Isham King. NUT FEAPPE. One-half euA^elope Knox Sparkling Gelatine, one-fourth cup cold Avater, one-half cup sugar, one cup cooked pineapple and straAvberries, one cup cream, three-fourths cup milk, AA^hite of one egg, one cup chopped nuts. Soak gelatine in the cold Avater fiA^e minutes and dissolve over hot AA^ater. Add dissolved gelatine to cream, milk and sugar and stir in beaten Avhite of egg. When cold, add the pineapple and straAvberries AA'hich have been chopped in small pieces, also the chopped nuts. Serve ice cold in sherbet glasses. PINEAPPLE FLUFF. One pint Avhipped cream. Add one can pineapple, from AA'hich all juice has been pressed. SerA^e this Avith Nabiscos or any dainty cakes. This is a simple dessert but A^ery delightful. — Mrs. E. G. Belvin. GLAZED APPLES. Select firm apples (not greenings), pare and core and place in pan or coA'ered kettle. Add to six apples, three-fourths cup sugar, tAvo cups AA'ater and cook or simmer very sloAvly till apples are done. Lift the apples AA'hen done to a platter and put in hot oven or under gas flame to slightly brown or glaze. Pour oA-er syrup and put inside of each apple center AA^hile hot a marshmalloAv. These are delicate and delicious, but of course one must have an apple that does not cook to pieces. — Mrs. Annie Whitmore Andrews. 52 USE DAN RIVER SELF-RISING FLOUR FOUR PINTS of jelly in each package of KNOX GELATINE ORANGE FLOAT. One quart water, juice and pulp of two lemons (squeezed), one cup sugar; when boiling add to it four tablespoonfuls corn starch, mixed in cold water. Let it boil fifteen minutes, stirring ajl the time. When cool pour it over four or five sliced oranges sprinkled with sugar over the top. Then spread the beaten whites of three eggs, sweeten and flavor. — A Friend. MAPLE SPONGE. One envelope Knox Sparkling Gelatine, one and one- half cups cold water, two cups brown or maple sugar^ one-half cup hot water, whites of two eggs

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