HONEY RECIPES CANDIED SWEET POTATOES WITH HONEY

Place in an iron frying pan Three-quarters cup of honey, Two tablespoons of shortening, One-quarter teaspoon of mace, One-quarter teaspoon of cinnamon. Bring to a boil and cook until it becomes thick, then add six boiled sweet potatoes. Turn them frequently in syrup, adding four tablespoons of water to prevent burning. Cook slowly for twenty minutes.

FRENCH FRIED SWEET POTATOES

Pare and cut the potatoes as for French frying and then cook in hot fat until golden brown.

CANDIED SWEET POTATOES

Wash and cook the potatoes in their skins until tender and then drain and peel. Now place in a frying pan Three-quarters cup of syrup, Piece of butter size of a walnut, One-half teaspoon of cinnamon, One-quarter teaspoon of nutmeg. Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes. Keep the pan where the potatoes will cook slowly, adding four tablespoons of boiling water.

CANDIED SWEET POTATOES

Cook the potatoes in their skins and then cool and remove the skins. Now place in heavy iron frying pan One and one-half cups of syrup, One-half teaspoon of cinnamon, One-half teaspoon of nutmeg. Bring to a boil and cook for five minutes. Add the sweet potatoes and baste continually with the syrup, allowing them to simmer slowly for twenty minutes. Do not cut or slice the potatoes.

BROILED SWEET POTATOES

Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon fat and broil in a broiler until golden brown.

SWEET POTATO PIE

Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of sweet milk. Beat three whole eggs very light with one-half cup of sugar. Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line pie-plate with crust, fill with mixture, and bake in quick oven.

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SWEET POTATO PUDDING

Take one quart of grated, raw sweet potatoes, one tablespoon leach of meat fat and chicken fat, one half pound of brown sugar, one-half pint of molasses, one and one-half pints of cold water, one saltspoon of salt and a little black pepper, grated orange peel, ginger, nutmeg and cinnamon to taste. Pour into greased baking-pan and bake until it jellies. Bake in moderate oven. May be eaten as a dessert, warm or cold.

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CANDIED SWEET POTATOES

Boil sweet potatoes, peel and cut into long slices; place in an earthen dish; place lumps of butter or chicken-fat if desired on each side, and sprinkle with sugar. A little water or juice of half a lemon may be added. Bake until the sugar and fat have candied and the potatoes are brown.

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SWEET POTATOES AND APPLES

Wash and pare long sweet potatoes. Cook in boiling salted water until almost soft; drain and cut slices crosswise, two inches high. Core, pare and cut apples in one-half inch rounds. Into a spider, place the potatoes upright, with a slice of apple on top of each. Pour over one-half cup of maple syrup, one-fourth cup of water and two tablespoons of butter. Baste frequently until apples are soft. Then pour one teaspoon of rum over each section, place a candied cherry in the center of each apple and bake ten minutes. Remove to platter and if desired, pour more rum over and around. Light the liquor and bring to the table burning.

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ROAST SWEET POTATOES WITH MEAT

Pare, cut lengthwise, salt and put them around roast meats or poultry of any kind. Roast about three-quarters of an hour, or until brown.

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ROAST SWEET POTATOES

These are commonly called "baked" sweet potatoes. Select those of uniform size; wash, and roast in the oven until done, which you can easily tell by pressing the potatoes. If done they will leave an impression when touched. It usually requires three-quarters of an hour. Serve in their "jackets."

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FRENCH FRIED SWEET POTATOES

Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot fat. Brown thoroughly; remove with a skimmer; drain and dry on paper; sprinkle with salt and serve.

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FRIED SWEET POTATOES

Boil, peel and cut lengthwise into slices a quarter of an inch thick. Fry in sweet drippings or butter (cold boiled potatoes may also be fried in this way).

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BOILED SWEET POTATOES

Put on in boiling water, without any salt, and boil until a fork will easily pierce the largest. Drain off the water and dry.

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PLUMS, SWEET POTATOES AND MEAT

Wash one pound of prunes or plums and put on to boil with one pound of brisket of beef or any fat meat; when the meat is tender add five medium-sized sweet potatoes which have been pared and cut in small pieces. Place the meat on top, add one-half cup of sugar and a piece of sour salt (citric acid). Cover and bake until nicely browned. If gravy should cook away add some warm water.

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SWEET POTATO CROQUETTES

Press through a ricer sufficient hot baked sweet potatoes to measure one pint. Place over the fire. Add one teaspoon of butter or drippings, the beaten yolks of two eggs, pepper and salt to taste, and beat well with a fork until the mixture leaves the sides of the pan. Cool slightly, form into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in crumbs and fry in hot oil or fat.

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