Wash, peel and bake enough sweet potatoes to cover shallow glass baking dish. When thoroughly baked, remove from oven and cover with a layer of marshmallows. Put back in oven for a few minutes, and serve hot.
Select smooth potatoes of uniform size. Wash and scrub off any dirt. Rub with sweet butter or olive oil before placing in oven to bake. Small potatoes take twenty-five minutes in a very hot oven, medium size require forty-five minutes and large Idaho potatoes an hour.
6 large potatoes (baked)
1/3 cup hot milk
2 teaspoons salt
1/4 pound pimento or
American cheese, grated 1/8 teaspoon paprika
Cut potatoes in half lengthwise and scoop out the centers. Mash thoroughly. Add cheese to hot milk and beat with egg beater until smooth. Mix with the potatoes, add seasoning and whip out until light and creamy. Refill the potato shells and bake in a hot oven for ten minutes.
Wash, pare and cut potatoes in long strips one-quarter inch by one-quarter inch. Stand in cold water. Heat fat to 400 degrees F. Shake the potato slices dry in a towel and put a few at a time in the hot fat. Fry for about five minutes or until crisp and brown.
Cut cold boiled potatoes into slices, season with salt and pep-per. Slice an onion and fry in two tablespoons butter or beef fat. Have the butter very hot and turn in the potatoes. Cook until the potatoes have taken in the fat and serve with chopped parsley.
6 small new potatoes 1 tablespoon butter 1 teaspoon lemon juice
1/4 cup cream Salt and pepper
Scrape the new potatoes and let stand for half an hour in cold water. Boil in the salted water until tender. Put them in a sauce pan, with the cream, butter, lemon juice and seasoning. Shake well over the fire. Sprinkle with chopped parsley or caraway seed or both.
Season cold or hot potatoes highly and add enough beaten egg to moisten. Mold into cakes and roll in flour. Saute a golden brown.
6 hot cooked potatoes 6 tablespoons milk 3 tablespoons butter
1 teaspoon salt Pepper
Rice or mash the potatoes thoroughly to free from any lumps. Add the hot milk, butter and then salt and pepper. Beat with a fork to make creamy and fluffy. Reheat and serve in a hot dish garnished with parsley and dotted with butter.
6 medium-sized potatoes Chopped pimentos
Salt and pepper
Wash, pare and dice potatoes. Shake dry in a towel. Fry in hot fat and drain on brown paper, sprinkle with salt. Just before they are done put the pimento chopped fine, a few drops of onion juice in a frying pan, add the potatoes and cook together. Keep shaking the potatoes so that they do not stick to the pan.
Cut the potatoes thicker than for chips. Drop at once into warmed fat. Bring the fat to a boil. Shake the slices while cooking. When they puff up and become brown, they are ready to serve.
Pare the potatoes and slice them very fine. Soak in cold salty water for one hour. Shake in a towel to remove the moisture. Put into a frying-basket and fry in deep fat to a golden brown. Drain on brown paper and while drying, sprinkle with salt. Serve with broiled meats. To freshen stale or moist chips, place in a hot oven a few minutes before serving.
2 cups riced boiled sweet
potatoes 1 egg
1/2 teaspoon salt
Rice the boiled and peeled sweet potatoes. Beat the egg and with seasoning stir into the riced potatoes. Roll the paste over the marshmallows into balls. Use one marshmallow to a ball.
Roll the balls into the cornflakes and fry in deep hot fat Brown and drain on brown paper.
6 medium potatoes 1 tablespoon butter
1 tablespoon flour
Peel and slice the potatoes and soak in water for half an hour. Drain and arrange the slices in a deep baking dish by layers. Sprinkle each layer with flour, salt and pepper and dot with butter before covering with the next layer. Pour milk over the whole and sprinkle with grated cheese if desired. Bake for an hour in a very hot oven (450 degrees F.).
5 large cooked sweet potatoes
3 tablespoons butter
1/2 cup brown sugar
Slice the potatoes lengthwise and arrange in a flat baking dish. Dot with butter. Sprinkle with sugar, cinnamon and a little salt. Put under the flame on the broiling rack and ba6te the syrup over the potatoes. Serve in the baking dish.
Grate four good sized sweet potatoes; add one pint milk, two eggs beaten light, two cups sugar, one-fourth pound of butter, one-fourth teaspoon cinnamon, one-fourth teaspoon nutmeg. Bake in moderate oven one-half hour. Before removing from oven cover top with marshmallow, and brown. Fine served hot or cold with whipped cream.
Boil sweet potatoes, peel, mash and put through a sieve. To two cups of the potato add a half cup of cream or rich milk, a full teaspoon of butter, a little lemon flavoring and one beaten egg. This recipe calls for a quarter cup of sugar but may use less. Now beat all ingredients until they become light and creamy. Put in a buttered baking dish and bake until it is a golden brown on top.