Mrs. Wilson's Cook Book Part 98

SWEET POTATO COOKIES

One cup of brown sugar, Four tablespoons of shortening.

Cream well and then add

One cup of mashed sweet potatoes, One and one-half cups of flour, One teaspoon of baking powder, One-half teaspoon of nutmeg, Three-quarters cup of raisins, One egg.

Work to a smooth dough and then roll out on floured pastry board and cut one-quarter inch thick and then bake for eight minutes in a hot oven.

WEST INDIES SWEET POTATO PUDDING

One cup of brown sugar, Three tablespoons of shortening.

Cream well and then add

Two cups of sweet potatoes that have been rubbed through a fine sieve, One and one-quarter cups of milk, One well-beaten egg, One-quarter teaspoon of salt, One-half teaspoon of cinnamon.

Beat to thoroughly mix and then pour in a baking dish and bake in a moderate oven for thirty-five minutes.

SWEET POTATO BISCUIT

Two cups of mashed sweet potatoes, One cup of milk, Four tablespoons of shortening, One egg, Four tablespoons of sugar.

Beat to mix and then sift together

One quart of flour, Three tablespoons of baking powder, One and one-half teaspoons of salt.

Add to the potato mixture and work to a smooth dough. Roll on a slightly floured pastry board and cut with knife into square. Place on a baking sheet and wash well with milk, then bake in hot oven for fifteen minutes.

SWEET POTATO PUDDING, KENTUCKY STYLE

Pare four large sweet potatoes and then cut in thin paper-like slices.

Now grease a baking dish well and place a layer of prepared sweet potatoes, and then dust lightly with cinnamon and cover with four tablespoonfuls of brown sugar. Repeat until the dish is full and then place.

One and one-half cups of milk in a bowl

And add

One whole egg, Yolk of one egg, One-half cup of sugar.

Beat well to mix and then add

Two teaspoons of vanilla.

Pour over the potatoes and bake for fifty minutes in a slow oven. Add to white of egg, which has been left over for this purpose, and add one-half gla.s.s of currant jelly. Beat until the mixture will hold its shape and then pile high on the cold pudding and serve.

SWEET POTATO PINEAPPLE

Wash and cook until tender six large sweet potatoes and then pare and mash well and then add

One tablespoon of b.u.t.ter, One teaspoon of salt, One-half teaspoon of pepper.

Pile on a baking dish and mould to shape of a pineapple. Make the pineapples eyes with the handle of a spoon and then brush with beaten egg and sprinkle with fine bread crumbs and then with two tablespoons of grated cheese. Bake in a hot oven for twenty minutes.

SWEET POTATO CAKES, GEORGIA STYLE

Cook and then peel and mash sufficient sweet potatoes to measure two cupfuls. Place in a bowl and then add

Two tablespoons of b.u.t.ter, Two tablespoons of finely minced parsley, Two tablespoons of finely minced red pepper, Six strips of bacon, minced fine and nicely browned.

Mould into flat cakes and roll in flour and brown in the hot bacon fat.

CANDIED SWEET POTATOES

Wash and cook the potatoes in their skins until tender and then drain and peel. Now place in a frying pan

Three-quarters cup of syrup, Piece of b.u.t.ter size of a walnut, One-half teaspoon of cinnamon, One-quarter teaspoon of nutmeg.

Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes. Keep the pan where the potatoes will cook slowly, adding four tablespoons of boiling water.

POTATO SOUFFLE

Rub two cups of mashed potatoes through a fine sieve to remove the lumps. Place in a bowl and add

Yolks of two eggs, One teaspoon of salt, One-half teaspoon of paprika, One-half teaspoon of grated onion, One-half cup of milk.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Place in a well-greased pan and bake in a moderate oven for twenty minutes.

POTATO CROQUETTES

Mince fine sufficient bacon to measure four tablespoons after chopping. Place in a frying pan and add two grated onions; brown gently and then add

Two cups of mashed potatoes, One teaspoon of salt, One-half teaspoon of pepper.

Mix thoroughly and then mold into croquettes. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.