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Show : 1 I Mary's Kitchen j AMS Although sweet potatoes in and of th( mselves contain but a small amoun: of protein and fat, n, made dish of swcot potatoes makes up to a large, extent for these deficiencies. However " sugar spuds" are essentially a carbo- hydrate and this nust not be forgot-j ten in planning a meal Serve n fruit I salad with toasted crackers sprinkled with cheese in place of a sweet dessert. The meal should be light but rich In fat. s ill pot vim ippiJ S Four or five sweet potatoes. 2 tablespoons ta-blespoons butter. 1-' teaspoon salt, 1-8 teaspoon pepper. Pare potatoes and cook in boiling water till tender. Mash and season with butter, salt .-nd popper and enough milk to muko moist I,et cool1 and form into balls. Stick two whole-cloves whole-cloves in each 'apple." Make a sirup! as follows: Olie cup sugar, 4 table-1 spoons bulling water, 2 tablespoons Sweet cider (optional!, 1 tablespoon .butter. I Melt sugar in an Iron frying or! omelet pan. Stir constantly to prevent burning until the sugar is melted and a pale si raw 'color. Let cook till am-1 ber colored and add boiling water and , cltler. Simmer until the sirup begins; to thicken and ndel butter. Cook one, minute longer. I'our over potato balls arranged i" a buttered baking dish. Bake 20 oi 23 minutes in a het ovefL s iii pol ITOl S W 1 l M M i;siii u.u i v I Four or five sweet potatoes, two; lahlcspoons butter. 1-2 teaspoon salt.' 1 1-8 teaspoon pepper. 1-J to 1 cup milk, '12 marshmallows. Bare pedatocs and cook in boiling! water until tender. Mash and season I with butte r, salt and pepper ami milk j to make quite moist Beai well. Pile 'in a buttered baking dish, cover wlih marshmallows cut In epiarters and put In a hot oven to brown. This Is with I broile d ham. CANDIED SWEET POTATOES I Three or four sweet potatoes, 4 tablespoons ta-blespoons butler. 3-- cup sugar, 1 tca- ,spotn salt. Pare potatoes and cook In boiling water salted with tho teaspoon of salti I until tender, but not really "done." Cut. In halves lengthwise and put in a buttered but-tered baking dish or dripping pan- . Sprinkle with sugar, tlot with butter and bake in a slow oven for an hour. The potatoes may be cooked with the cover on the dish for the first half I hour. Then removu the cover and brown. If sweet potatoes are candled in a 'Ting Pn on top of the stove, there iv great danger of burning. I'll Is method meth-od requires more time, hut less watching watch-ing at the hist minute- when the whole dinner is being served (Copyright. 192 2. NBA Service) oo |