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Sweet Potatoes, Broiled
Thinly pare large, fine sweet potatoes. Cut them lengthwise into thick slices, and broil them, upon a wire griddle, over a clear hot fire. When crisp and brown, put them upon a hot platter, sprinkle pepper and salt over them and add butter cut into small pieces. Serve very hot.
Sweet Potato Cakes—Very Nice. — Remove the skin from 2 or 3 medium-sized sweet potatoes, left over, and mash them nicely, and mix in about 3 ozs. (3 small table-spoonfuls) of flour, salt and pepper to taste, a good lump of butter, and warm milk enough to make a good dough. Roll this out on the kneading board, and cut out a cake about the size of your baking tin; butter the tin well, and scatter a little flour over it; then lay in; when you think ii is nearly done, turn it over. If the bottom of the oven is very hot, put a grate under the baking-tin to prevent getting too much browned. The danger of burning is lessened if instead of one cake you cut the dough in buscuit-shape about 2 inches thick. If covered while baking, the cakes will be more moist. These can be made of other potatoes as well as of the sweet ones.
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