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The 1918 Fanny Farmer Cookbook
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Mashed Sweet Potatoes
To two cups rices sweet potatoes add three tablespoons butter, one−half teaspoon salt, and hot
milk to moisten. Beat until light, and pile on a Vegetable dish.
Sweet Potatoes, Georgian Style
Season mashed boiled sweet potatoes with butter, salt, pepper, and Sherry wine. Moisten with
cream, and beat five minutes. Put in a buttered baking−dish, leaving a rough surface. Pour
over a
in
syrup made by boiling two tablespoons molasses and one teaspoon butter five minutes. Bake
the oven until delicately browned.
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Glazed Sweet Potatoes
Wash and pare six medium−sized potatoes. Cook in boiling salted water until soft. Drain, cut
in
halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes one−half
cup
sugar and four tablespoons water; add one tablespoon butter. Brush potatoes with syrup and
bake until brown, basting twice with remaining syrup.
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Sweet Potatoes au Gratin
Cut five medium−sized cold boiled sweet potatoes in one−third inch slices. Put a layer in
buttered
baking−dish, sprinkle with salt, pepper, and three tablespoons brown sugar, dot over with one
tablespoon butter. Repeat, cover with buttered cracker crumbs, and bake until the crumbs are
brown.
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Sweet Potatoes en Brochettte
Wash and pare potatoes, and cut in one−third inch slices. Arrange on skewers in groups of
three
or four, parboil six minutes, and drain. Brush over with melted butter, sprinkle with brown
and bake in a hot oven until well browned.
sugar,
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Chapter XX − POTATOES
366
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