Plantation Sweet Potatoes

6 sweet potatoes

3/4 cup butter or other fat


6 tablespoons sherry wine 1 1/2 teaspoons salt 1/4 teaspoon pepper

Bake washed sweet potatoes at 450° F. for 40 minutes. Cut off a slice from the top of each and hollow out. Mash the potato. Whip with the melted butter or other fat, the seasoning and the sherry. Re-stuff in the potato shells and sprinkle with paprika. Brown in the oven.

Mushrooms With Madeira

1/2 lb. mushrooms 3 tablespoons bouillon 1/4 cup butter 2 tablespoons Madeira Salt, cayenne

8 small white onions

3 teaspoons flour

1 tablespoon minced parsley

1 tablespoon minced chervil

1/2 bay leaf

Melt the butter and cook onions in it for five minutes. Do not brown. Add the mushrooms that have been washed but not peeled. Whole mushrooms make the most attractive service, so slice only the stems. When well coated with butter, add the minced herbs, the flour, the bouillon and the seasoning. Cook until the onions are tender - slowly of course. Add the Madeira and cook one minute. Serve garnished with croutons and minced herbs.

A delicious entree or specialty for chafing dish parties.

Welsh Rarebit

1 lb. grated American cheese 1 teaspoon paprika Salt and prepared mustard to taste

1 teaspoon butter 1/2 pint ale or beer

Melt the butter and stir so that it oils the bottom of your pan. (A chafing dish over hot water is ideal.) Add the cheese and gently stir into it one tablespoon of beer or ale. The cheese will at once thicken and another tablespoon of beer or ale should be added. Stir continuously. Add more liquid until the mixture is smooth and velvety. The exact amount of ale varies with different cheeses. Season to taste and serve on toast. Hot plates are essential. This will serve six single portions.

Hot Wine Sauce For Venison, Game Or Tongue

1 tablespoon butter 1/2 glass currant jelly Juice of 1/2 lemon Pinch cayenne

1/2 cup water 1/2 cup port wine 3 cloves 1 teaspoon salt

Simmer together for five minutes all ingredients except the wine. Strain and add the port wine. Add also a little of the meat gravy. Serve hot.

Brandied Apple Fritters

4 medium apples

1 egg

1 tablespoon sugar

1 1/2 teaspoons baking powder

4 tablespoons brandy

1/2 cup milk

1 cup flour

1/4 teaspoon salt

Pare the apples, core and slice in circles or cut in segments. Pour over them the brandy, cover tightly with cooking parchment. Combine the well beaten egg yolk with the sugar and milk. Add the flour that has been sifted with the salt and baking powder. Fold in the egg white beaten stiff. Dip the bran-died apples in this batter and fry in deep fat ( 360-370° F.) two to four minutes. Serve with sauce superb or powdered sugar.

Sauce Superb

2 eggs

1 cup whipping cream

1 cup powdered sugar 4 teaspoons rum

Beat the eggs till thick and lemon colored. Add the sugar gradually and continue beating. Whip the cream very stiff, add the rum and combine the two mixtures. The secret of success in making this sauce is to beat it thoroughly. It will keep for hours in the refrigerator.