Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-09-11

nAAUN Dou0d SWoee p0c8p0eo 40
not especially appettzing. r
you want to make the most a
sweet potatoes now, that they are
tn the markets learn some tnterese-
ing ways Of preparing them.
Rrciled
Bru1led sweet potatoes ne daR3-
ciousL To make than BON tho
potatoes and peel them. Then cut
them In half lengthwise and Alp
In melted butter or fresh bacon
grease. Now place them ON tn
brotler and bron them first On ono
side and them on the other.
Mashed
Mashed sweet potatoes arc d.
hcioua To make them. PUB tlse
well cooked sweets through q vege.
table rtcer and season wen With
butter. salt and pepper. The dish
Is improved II they are put In Q
buttered baking bowl and Drowned
In the oven before serving.
Drowned
For Drowned sweet potatoeH rs1-
bon them and peel Cut in stieas
haf-inch thick and place Ia Q
baking dish adding butter and .
little sugar ON each Ayer HavS
ready cup Of boiling water 10
which a little melted butter has
been added and pour this over the
potatoes Have ready some stfted
dry breadcrumbs. Spread these On
top, adding few dots Of butter.
Cover and cook for an hour. Rs-
move the cover and allow TO brown
before serving.
Stuffed
Scoop out the insides Of ven.
baked potatoes. Mash thofoushly
and season well with butter. pep
per and salt. Return to the shadla
sprinkle with paprika and dot with
buttered breadcrumbs. Bake untd
brown and. serve very hot.
Baked Mashed
Cook sweet potatoes until tsD-
der. remove skins and put through
a vegetable press. Add q tahhe-
spoon of butter for every cqp fu1l
of the potato, season slightly with
salt and put in a buttered baking
dish Sprinkle the top lightly with
sugar and dot with q little buttae
and bake In the oven untH Drowned
slightly On top
Peel and slice sweet potatoes and
boil until nearly soft in q rftxle
water. Spread pastry IN a pie plaza
drain potatoes, and hay theEn On h.
pastry. adding butter. sugar and
cinnamon, with a little salt ADJ
a little Of the water tn which the
potatoes have cooked and bslA
Serve warm.
Glazed
-Four tablespoons Of STOCK, sfx
sweet potatoes, salt and pepper.
half cup OF sugar, two tablespoons
Of butter. Boil the potatoes mtd
tender. Dissolve the sugar Ia the
stock. add the butter and cook for
I've minutes. Cut the potatoes n
Eiices, brush with the stock and
bake twenty minutes in a hot oven
Blasting often with the stock.
Candied
A, favorite Southern dfsh. g.
lect SIX medium sized sweet po-
tatoes, and cook unti1 tust SOFT n
boiling water: cool and peel Sltcs
in quarters and put In layers IN .
baking dish, not packing too elosalg
Make thin syrup of one Gun a
brown sugar, one cup Of hot vatE,
one tablespoon Of lemon Juice -
vinegar. a teaspoon. each, Of CHINA
mon and salt and three table,
spoons Of butter. Pour over the
potatoes. put In a moderate owen
and bake until the potatoes are
clear and somewhat gummy Rats
ms may be added while baking. or
marshmanows Just few minutes
before taking from the oven
Baked
Probably baking Is the most
wholesome way Of cooking sweet
potatoes, as some sweetness Is lost
when they are steamed and boiled.
Choose smooth, medium sized Do
tatoes, wash them and place In Q
pan Before putting IN the oven.
brush butter or bacon drfppfngs
over the top of the potatoes, and
cover with another pan Bake untn
quite soft. and serve hot with
butter.