Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-21

tered paper; make the potato mixture up
into small pyramids. place In the pan,
quick oven. Place bit of parsley in the
top of each one after arranging on hot
dish.
Southern Mashed Sweet Potatoes.
Boil six good-sized sweet potatoes Peel
them and mash fine, adding tablespoon
full of butter, two of sugar and salt and
pepper to taste Beat them very light, and
then heap them up in a buttered pudding
dish. Brush with milk and bake in a mod
erately hot oven until brown.
Sweet Potato and Tomato Scallop.
Boil the potatoes tender, peel and mix
with butter and a seasoning of salt and
pepper Simmer quart can of tomatoes
for fifteen or twenty minutes, rub
through a sieve and season with salt pep
per- celery salt or little powdered
mace. Put layer of soft, rather coarse
bread crumbs, entire wheat or white, In
the bottom of baking dish, then put In
potatoes, then more crumbs and more
potatoes. When all are used pour the
tomatoes over them, filling up the chlnks.
Sprinkle crumbs and bits of butter over
the top and bake.
Sweet Potato Croquettes.
These may be made in same manner as
white potato croquettes. MASKING the
boiled or baked potatoes. seasoning with
salt pepper, onion juice, minced parsley
a little grated nutmeg and mixing In a
beaten egg. Form into cylinders, DIP IN
beaten eggs, crumb and fry.
Sweet Potato Pudding.
This used to be favorite Sunday pud-
ding in the south and found on the table
of many planters "befo' de war"
Two pounds of potatoes boiled very
soft, but not soggy. Mash while warm
and add cupful of butter and beat the
mixture until very light colored. Then
beat four eggs with cupful or whlte
stirring briskly. Add grated nutmeg to
suit the taste, half a pint of sherry wine
a pint of rich milk and the grated yellow
peel of a lemon. Mix, turn into a pudding
dish and bake in a quick oven.
Sweet Potato Pone
This is a southern dessert, not a bread.
Take four cups of grated sweet potatoes,
add one and one-half cups of sugar; half
a pound of butter, a cup of milk, the
grated yellow peel of a lemon and ground
ginger to taste. Mix all together and turn
into shallow pudding dish or pan; pour
just enough molaSseS over the top TO
make a thin layer to make crisp crust.
Bake in a slow oven for about three
hours.
Sweet Potato Pie.
This is an old-time favorite and quite
as good as pumpkin when properly made
Boil the potatoes until they can be
pierced with fork, then drain from the
water; steam dry by placing them in the
colander uncovered and standing colan-
der over boiling water (the water in
which they were boled). Peel, mash and
put through a sieve to remove the
strings" Measure the pulp and to each
cupful add pint of rich milk, one table
spoonful of butter, melted, two we'll
beaten eggs, a pinch or salt, enough Gin
namon or nutmeg and sugar to suit the
taste. Stir the mixture well, then pour
into pie plates lined with nice paste; do
not cover with upper crust. Bake in
moderately hot oven until an even light
brown.
Rice Curry.
Curried rice is made by adding the
boiled or steamed rice to the following
sauce. Melt a tablespoonful of butter in
a saucepan, when bubbling hot, but not
the least brown, add a tablespoonful of
flour, mixed with teaspoonful of cur
ry powder Gf you do not like it very hot
use less curry. Stir until smooth, then
add a cup of milk and stir constantly
until it boilS up thick and creamy. Add
the rice to this or turn the rice into a
heated, covered dish and serve the sauce
in a separate dish.
Baked Apple Short Cake.
Butter thickly an oblong or square
agate baking pan, or earthen pudding dish
will answer. Pare and core as many good
cooking apples-not too large-as will
fit into the pan; pack them close and
sprinkle thickly with sugar, add little
salt and grating of nutmeg and enough
water to prevent burning-just a few
spoonfuls. Cover the apples with paste
made like a rich berry shortcake and
bake for half an hour in a hot oven.
Loosen around the edges of crust turn
it upside down on plate with the apples
on top, cut in squares with a heated
knife or pull apart with two silver forks.
Dividing with the forks will prevent
heaviness. Serve with cream sweetened
with maple sugar or syrup. The apples
should be jellied If the best kind are
used.
Menus.
SUNDAY.
BREAKFAST.
Cereal Mush. stewed Figs.
Triple Fried in Butter Oyster Sauce.
Brown Potato Hash
Yorkshire Turn Cake" Coffee.
DINNER.
ConSomme.
Old Fashioned Chicken and Pork Pie
Reheated).
Baked Potatoes. stewed Tomatoes.
Grape and Banana Salad.
Floating Island. Coffee
Jellied Tongue. Sauce Tartare.
Cottage Cheese. Brown Bread
FRUIT. cream cake.
Tea.
MONDAY.
BREAKFAST
Baked Apples Cream.
Crisp Bacon. German Fried Potatoes.
Milk Biscuit. Coffee.
LUNCH
Vegetable Ragout.. Rice.
Banana Fritters. Lemon Sauce.
Cocoa.
DINNER.
Cream of Corn Soup.
Mutton Chops, Dreaded, Tomato Sauce.
Scalloped Sweet Potatoes.
Green Pepper Salad.
Greening Pudding. Liquid Sauce.
Coffee
TUESDAY.
BREAKFAST.
Fruit.
Cereal. Cream.
Bacon Cream Potato Mince.
Flannel Cakes Maple Syrup.
Coffee.
LUNCH.
Dainty Egg Toast Shrimp Salad.
Brown Bread. Grape Juice
DINNER