Sift together flour, baking powder, salt and brown sugar. Add mashed sweet potatoes, mix well. Cut in shortening with pastry blender or two knives until consistency of coarse cornmeal. Add beaten egg, milk and orange rind; stir quickly until well mixed. Turn on lightly floured board and knead lightly. Press or roll until 1 inch thick; cut in diamond shapes. Place on a greased cookie sheet. Bake in a hot oven 425°F for 20 minutes. Serve with salad, creamed chicken or ham. 10 Scones
BAKED SPINACH AND CORN
1 No. 2½ can Spinach, drained 1 teaspoon Vinegar 1 tablespoon Butter or Margarine 1 tablespoon minced Onion 1 No. 2 can Cream Style Corn ½ teaspoon Salt Dash of Pepper 1 slice partially cooked Bacon
Place drained spinach in greased baking dish. Sprinkle vinegar over spinach. Melt butter or margarine in a saucepan; sauté onions; add corn, salt, and pepper; stir well; pour over spinach. Place bacon on top; brown in a hot oven 425°F for 25 minutes. 6 Servings
SPINACH
1 No. 2½ can Spinach ¾ teaspoon Dry Mustard 1 teaspoon Sugar ½ teaspoon Salt 1 tablespoon Butter or Margarine 1 tablespoon Vinegar 1 hard-cooked Egg
Drain spinach, chop slightly. Add mustard, sugar, salt, butter or margarine and vinegar to liquor; boil rapidly in a saucepan to about ¼ cup. Add spinach; heat thoroughly. Garnish with chopped or sliced egg. 6 Servings
PORK CHOPS CREOLE
4 Loin Pork Chops 3 tablespoons Flour 1 teaspoon Salt ¼ teaspoon Pepper ¼ teaspoon Garlic Salt ¼ teaspoon Thyme 4 slices Onion ½ cup uncooked Rice 1 No. 2 can Tomatoes
Dredge pork chops in flour seasoned with one half of the salt, pepper, garlic salt and thyme. Brown chops in a little fat. Place chops in bottom of casserole dish; top with slices of onion and rice. Season tomatoes with remaining salt, pepper, garlic salt and thyme. Pour tomatoes over rice and chops. Bake, covered, in a moderate oven 350°F for one-half hour. Remove cover and continue to bake another half hour, basting occasionally. 4 Servings