DIXIE POTATOES
4 or 5 baked potatoes,
1 pint of milk,
¹⁄₂ teaspoonful of salt,
Butter, the size of a walnut.
Pare the potatoes and cut into small pieces. Put them on the stove, in an agate dish, salt and cover with milk. Let them cook fifteen or twenty minutes, then thicken with one tablespoonful of flour, stirred with half a cupful of water; put in the butter and serve hot.
SOUTHERN CREAMED SWEET POTATOES
To two cups of mashed sweet potatoes add one teaspoonful of cinnamon, one cup of sweet milk, one-half cup of sugar, one-half cup of seeded raisins and butter size of an egg. Cook in buttered baking dish and when done, cool, spread the top with marshmallows and brown in oven.
STUFFED POTATOES WITH CHEESE
Select large Irish potatoes and bake. When done cut in half, take meat of potato from shell, mix with little salt, pepper and grated cheese. Put back in shell, put butter on top and bake light brown.