The Barre daily times. (Barre, Vt.) 1897-1959, 1916-03-09

with spoon, adding the eggs last
When all the ingredients are thoroughly
mixed with the potato, return the mix
ture to the skins and put into an ex
eeedingly hot oven for seven minutes
further baking.
j When there are cold sweet potatoes on
hand, they may be utilized as follows
Cut in lengthwise slices, place these in
a baking dish and add little dabs of but
ter to each slice. Sprinkle them with a
little salt and some sugar. Add layers
in this way until the dish is filled, then
| bake in a good oven for about three
quarters of an hour, meanwhile basting
with butter.
Another way that cold sweet potatoes
may be used is still simpler. Slice them
lengthwise and place the slices on
broiler. Dot each slice with butter, and
sprinkle with pepper, salt and a small
amount of granulated sugar-just a trihe
of the sugar. Garnish with parsley and
serve on a platter.
Sweet potatoes cooked in bacon are
much richer, if a heartier dish is re-
quired. Select potatoes of medium size;
peel and cook them in boiling water I'M
til they are tender. Then place them in
shallow pan, adding a tablespoon of
butter two tablespoons of sugar, and
three quarters of a cup of water. Then
bake for 20 minutes. After this wrap a
slice of bacon around each potato, re-
place them in the oven and bake for 10
or Is minutes longer.
Sweet potato pie is very old recipe,
says the Christian Science Monitor, but |
little known to many. Press cooked |
sweet potatoes through sieve while |
they are still hot. until one has a cup
and half To this quantity add three |
of butter, one cup and a |
quarter of sugar, half teaspoon of Gin
namon, mace and salt, the yolks of three
eggs well beaten and the whites of the /
eggs beaten to froth, two cups of milk,
and onefourth of a cup of heavy cream.
When this has been thoroughly mixed,
line a plate with pastry and bake.
Those who like baked green peppers
may try slices of them, served with
white potatoes.
There is an English potato salad that
IS prepared with tongue. Cut a boiled
md skinned beet into slices, put it into
, bowl, season with salt and vinegar and
ct il marinate in this for two or three
hours. Steam in their skins six large
then peel and slice them and,
while they are still warm, pour the beet
uice over them. Season with oil. salt,
,epper and chopped chervil and chives.
Place in the salad bowl and garnish with
hinly cut slices of cooked OK tongue and
mira of wa for GROSS
To prepare potatoes with cheese, for a
lot dish. cut the potatoes into thin
ound slices as for German frying. Let
he slices stand in cold water for few
minutes: then put a layer of them in
aking dish, dab each slice with butter
nd sprinkle with pepper, salt and graf
/ cheese, and a small amount of -four,
Dr. the -four acts in the manner of a
-eam sauce. when II is cooked. When
he dish has been filled after this fash
N. pour over il a mixture formed Of the
oIks Of two eggs. well beaten. and
int Of milk seasoned with pepper and
III. let this stand for a while before
sking. then put into a good oven, but
d too hot. as the potato must cook
soroughly and slowly to be good. II
ust be served in the dish in which il
- been cooked.
When frying potatoes in the German
vie. IL viii he found that coarse salt is
tier for seasoning than table salt.
Mashed potatoes. when made with
eutv q butter and with cream instead
milk. arr vastly superior to the kind
ually served Dorothy Dexter. -