Martinsburg W Va evening journal. [volume] (Martinsburg, W. Va.) 1913-1920, 1920-02-14

| trltlous OF FOODS. the sweet potato ollers
possibilities for many really delectable
dishes of which these that follow are ex-
amples Try them and this vegetable Will
be sure to find a frequent place on your
menu.
Sweet Potato Candy Balls.
| Peel the potatoes and scoop out smsh
balls with a vegetable scoop. Boil these
balls gently In slightly sailed water until
they can be pierced with splint- Drain
carefully; prepare sugar syrup from
two eupfuls OF maple sugar and half
cupful of water Cook until thick. flavor
with teaspoonful of vanilla extract and
add part of the potato balls.
Let them simmer until they are COW
cred with a thick coating and are almost
TRANSPARENT Remove one at time with
SKINNER. roll In chopped nut meats
and drop on paraffin paper. They will
harden on the outside and make de-
| licious CONNECTION.
Now that we are placed on sugar ra-
tions. the delicious 'candled sweet pota-
toes" may seem an impossibility GOOD
results. however are obtainable with me
use Of slightly thinned moiasses' corn
syrup or honey, used with plenty OF n,sp.
! Basic frequently with the syrup u4a'
! forms in the pan.
Sweet Potato Mullins.
Boil and peel enough sweet potatoes 70
make three cupfuls when mashed et'r
limo thts pulp one quart q sc4lded nsf@'
Love tahIespoorful o. butter. oae teaspoon
f,, ot salt and let stand until iHke"arin-
Aaa one Yeast cake dissolved in litte
ltanid water and enough sifted victory
fIo,,r to make good batter
! peat well cover and let rise over
Ip,gbt When doubled in bulk add addi-
ltional flour TO make soft douSh, kheao
for five minutes and again put asiae 10
rJeo Roll out cut the size of muffin
nir,cs nIoce in the creased rings and
let stand until very light Cook on hot
riddle Chicken gravy can be used in
place OF the milk
drilled Sweet Potatoes.
Roll the potatoes with the skins on, peel
land cool. Cut them into slices quarter
Of an inch thick. dip in melted chicken
fat or aacon dripping. place them on
wire broiler and broi over clear fire or
under the oven jets in gas range. Brown
on both sides and serve very hot, busted
with paprika.
/ a novel way to prepare fried sweets
| is to cut four cooked. peeled potatoes into
! long strips. Prepare a syrup from half
cupful of water one tablespoonful of oleo-
margarine and cook for three or four min-
utes Let the potatoes soak in this syrup
about thirty minutes and haste frequently.
then drain and dry.
! Several side dishes" and two or more
desserts can also be prepared from these
former
very good These are made from boiled
potatoes, peeled after cooking. then
mashed finely and all fibrous matter re-
moved To one quart of this potato add
two eggs slightly beaten. two tablespoons
fuls of melted oleomarGarine, half a tea
/ spoonful of salt a little paprika and an
eighth of . teaspoonful of poultry season.
ing.
Mosten with half a cupful of hot milk
and work with the hands until thoroughly
blended Pat out into a flat cake, cut
with q biscuit cutter. roll each in flour
ana brown quickly in hot fat.
Sweet Potatoes en- Casserole.
Boil and peel the potatoes. cool and cut
in halves. Cook one tablespoonful of
minced onion and the same Of minced
green pepper in two tabespoonfuls of flour
and add slowly one large cupful of canned
tomato,
Season to taste with salt, celery salt and
a tiny pinch of ground whole cloves; add
/ one teaspoonful of brown sugar and cook
for fifteen minutes. Strain, arrange tho
| potatoes in a small casserole pour over
| the sauce and cook covered for twenty
minutes. Uncover, sprinkle with Drowned
bread crumbs. dot with bits of butter and
brown over for ten minutes longer These
are delicious to serve with chops or steak,