The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1906-02-02
Ten Ways to Use Sweet Potatoes.


AS the sweet potato phys an impor-
tant part in our pantry in Florida,
the following ten recipes by S. E.
Wilcox, in Country Gentleman, may
add variety to our methods of pre-
pairing same.
Biscuit.-Mash thoroughly four me
dium-sized cold boiled potatoes after
removing the skin. Stir in four table.
spoonfuls of flour, butter the size of
small egg, and milk to make the
consistency of flour biscuit dough.
Roll, cut, place in a well-greased pan,
and bake in an oven with moderate
heat
Puffs-Steam six potatoes, skin,
mash finely. add a tablespoonful of
sugar. two tablespoonful of melted
butter "a little salt, and beat until
very light; add the whites of two
eggs, well-frothed, and beat again.
Butter small cups, place on baking
tin, fill not quite full, and bake with
quick heat
Sugared-Steam, peel, and dry a
little in the oven. When cold, cut in
half lengthwise, place round-side u,
in a well-buttered dripping pan, give
dash of salt and pepper, dot with
bits of butter, sprinkle literally Will
sugar. and bake thirty or forty min
utes in quick oven.
A La Creme-Cut in small pieces,
and steam until a little more than half
tender. Put into a basin or puddin
dish, season with salt, butter, ant
white pepper; pour over a teacup of
cream to every two quarts of potatoes,
and bake slowly until brown.
Waffles-Add to two heaping ia
blespoonfuls of boiled potatoes rubbed
through a colander a tablespoonful
melted butter, tablespoonful of sugar.
scant pint of milk, four tablespoon.
fnls of flour, whites of two eggs beat
en- stiff tor one whole egg,) a little
salt, two teaspOonfuls of baking pow
der. Grease the irons very thorough
ly fill, and bake brown. Serve with a
sauce of half a teacupful of honey
beaten with teasupful of cream, OF
with maple syrup, if preferred.
Cheese Cakes-Beat half a teacup-
full of butter with three or four well.
mashed Boiled potatoes, the yelks
three eggs, half a teacupful fsugar
and a quarter of a pound of dried cur
rants. Add the frothed whites of the
eggs, and juice and grated peel of a
lemon. Serve in patty pans with a
nice crust; put in each a heaped tea
spoonful of the mixture, and bake in
a quick oven.
Pie, No. Peel and mash boiled
potatoes when warm, rub through a
colander; To every teacupful add two
tablespoOnfuls of sugar. two eggs; ado
rich milk to make a quart Line
deep pie Tin, bringing the crust abov.
the edge of the tin; then moisten tho
edge and pinch together with the fin
gers; fl, and boke.
No. Lime a deep pie tin will
crust, put in a layer of peeled, thinIy-
sliced cold boiled potatoes, sprinkl,
thicllly with sugar, dot with bits of
butter. and season with nutmeg; an
other layer, and seasoning. When
nearly full, season the top layer, pou
over two eggs well-beaten and half @
teacupful Of milk. Put on a top crust
and bake slowly.
Pudding, No. Ito two teacupfuls
of grated raw sweet potato add half
a teaeupful of nice molasses, two
tablespoonfuls of sugar. two table,
spoonfuls Of ginger. two eggs, and
enough milk to make the consistency
Of pumpkin. Bake an hour and a half
in slow oven. Serve with whipped
cream.
No. 2.-Remove the skin and mash
finely six potatoes; beat with the yelks
of four eggs a teacupful of white su-
gar and four level tablespoonfuls o
butter. Beat the whites of two egg
as far icing, add grated rind and juice
of small lemon. a little salt, and two
teacupfuls of cream; stir, then ado
to other mixture. Put into a butter
ed dish, and bake an hour and half.
Beat whites of eggs with three table
spOonsfuls fsugar. pour over the top,
and brown.