Evening star., 1901-03-12


If this is found to be too rich, water may
be substituted for the milk.
Daily Menus.
WEDNESDAY.
BREAKFAST.
Grape fruit.
Meat sausage. Hot horse radish sauce
Potato pancakes Cohee.
LUNCH.
Little oyster pies. Celery
Fruit Soft gingerbread.
DINNER.
Vegetable soup.
Roast beef. Yorkshire pudding.
Mashed potatoes. Creamed carrots
Corn souff1e. Coffee cream.
THURSDAY.
BREAKFAST.
Fruit.
Cornmeal mush. Maple syrup.
Lambs liver. Bacon.
Potato balls in cream
Coffee.
LUNCH.
Thin slices cold roast beef.
Hot potato salad.
Finger rolls. Tea.
DINNER
Mock turtle soup.
Macaronf and cheese a PItalfenne.
String beans Baked sweet potatoes
Egg salad.
Peach dumplings with rice.
Coffee.
FRIDAY.
BREAKFAST.
Fruit.
Cereal Cream
Plain omelet. Philadelphia potatoes.
Flannel cakes. Maple syrup.
Coffee
LUNCH.
Baked oysters In shells.
Scalloped potatoes.
Little tea cakes. Cocoa.
DINNER.
Vermicelli soup.
Baked fish, Drawn butter
Mashed potatoes. Buttered beets (canned).
Lettuce salad. Apple charlotte.
Cocoa.
SATURDAY.
BREAKFAST
Fruit
Cereal. Cream.
Scrambled eggs. Bacon.
Corn meal mullins Coffee.
Beef croquettes. Tomato sauce
Baked potatoes
Baking powder biscuit Coffee.
DINNER
Mock bisoue soup.
Italian stew Buttered carrots.
Plain boiled potatoes. Tomato jelly salad.
Apple pie cosoo Cream cheese.
Sweet Potatoes a la Charleston.
Mrs. c. s. writes: Some years ago I
had a genuine southern cook in my en-
ploy-a Tennessee negress-who certainly
could bake sweet. potatoes, in my estima-
ton, to perfection. I have tried. many rec
ipes since, but have always failed on the
desired result. l. was too inexperienced
during her service with to appreciate
her knowledge in this direction, else should
not at this time be appealing to a stranger
for help.
She sliced the sweet potatoes, whether
raw or boiled I know not, into baking
dish, applied sugar. in such way that
candy formed on each slice apparently
and were delicious No syrup remained in
the bottom of the dish, the potatoes hav-
ing absorbed all the ingredients added and
each slice having It's delicate Dress
have tried many ways of cooking this veg
etable, but as 1 say the results were never
Just the same as old Annie's. If you can
enlighten me and cause me to once more
allow my family to 'revel' in this oft tried
dish. am sure we shall be eternaIly CRATE
full"
Candfed Sweet Potatoes
This is a southern Missouri recipe and
gives the result you describe but requires
long and rather slow baking to get the
"candied" effect:
Pare the potatoes and cut them into
slices. Put layer in the bottom Of the
baking dish. Then sprinkle with sugar;
then add another layer of potatoes and
oPiiinc win SuSdi Until you nave HiIeu
the dish Cover the top layer thickly with
sugar and bake in moderate oven for
an hour, or until they have a clear, glazed
appearance.
Charleston Glazed Sweet Potatoes.
These are parboiled for ten minutes.
drained peeled, cut in half lengthwise and
placed In a buttered baking pan. Take
half a cupful of sugar, four tablespoonfuls
of hot water, four level tablespoonfuls of
butter and boil together for five minutes
Baste the potatoes with this syrup; place
In the oven to bake, basting every few
minutes until the syrup Is all absorbed
brown
These potatoes were delicious The sweet
potato used was rather small, deep yell
low. with red skins. naturally sweeter than
the northern variety those with yellow
skins. The variety of potato makes some