The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-05-06

the quantity of ingredients in proportion to
the number of diners and emitting the
crusts. The pudding should be baked in an
earthenware dish. In fact only new tin,
agate or earthenware vessels should be used
in cooking sweet potatoes, or else they will
loose their fine. golden color and become
dark. The pudding may be served the same
as any other, either with or without any
variety of boiled or liquid sauce.
Parboil about four medium sized sweet
potatoes. peel and slice them. Lay a layer
of the slices in shallow earthenware dish
put little Jumps OF butter over the layers;
sprinkle sugar and few pinches of ground
spice and cinnamon on them. Continue
this way until there are three or four layers
pour over it all gill of hot water, or, if you
wish the potatoes particularly rich, pour
about half a pint of pure. sweet milk, but
be careful to pour it at the sides of the dish
so as to leave the sugar, etc. unmelted.
Bake in a slow oven with the damper up
and serve hot in the same dish in which
they were baked. They will be nicely
Drowned and canded on top when done.
Sweet potatoes and cheese may be pre-
pared in a similar manner. by adding
layer of grated cheese each time to the slices
OF potatoes, and then the sugar, spice, Gin
namon, butter and milk. This is a most
delicious dinner dish.
| Grated sweet potato custard or pudding is
made the same as the mashed ones, only
the potatoes are grated raw into the pre-
pared custard and baked in slow oven.
| Crate up four or five medium slz ed sweet
potatoes or one large one. To this add
teacupful of brown sugar, a teacupful of
good molasses. tab espoonful of melted
butter, three eggs beaten together, tea
spoonful each OF ground spice. ground cin-
namon and ground ginger; thicken with
sifted cOrnmeal till Of the consistency Of
| cake batter. Grease deep new tin or agate
pan, bake in slow oven as long as you
would large pound cake, testing often
with straw. When done leave the oven
door open for the pone to soak" Let it
cool in the same pan it is eaten cold cut
in slices. without any sauce. This is a
staple and delicious Southern dainty.
'Poss7m and sweet potatoes is essentially
the dish par excellence of the Southern
da1ky, who asks nothing better at the
hands of Dame Fortune than dish of fat
'possum, roasted and surrounded by sweet po-
tatoes To be most highly esteemed the
'possum must be caught in the fall CT the
year. when the sly gray fellow fattens him.
self on the ripe persimmons. Let Sambo
catch him some favorable night, also, be
sure to let him clean and prepare the DOS
sum for cooking as no one so well under
stands how to effectually perform that tedi-
GUS operation. When MIR. Oppossum is
brought to the back door of the kitchen, he
will be spit wide open nicely cleaned in.
ternally, and his skin will be as white as
young chicken. Spread lard all over him
on both sides, salt and pepper him we'll,
dust -four well over him, ard lay him fat
in large baking pan. Pour boiling water
on him and cut up several small onions,
some sage and thyme, and add to the wa
ter. Basic every fifteen minutes and as the
water boils down add more al avs boiling.
When the 'possum is about half done, peef
and cut in half lengthwise as many medium
sized sweet potatoes as will surround the
| 'possum and fill the pan place them in TINS
manner and continue to haste, allowing the
potatoes to become thoroughly impregnated
with the 'possufn gravy. After an hours
more roasting, have six or eight boiled hard
cut them in half and add to the gravy with
little more pepper and some chopsed par