"Pork tenderloin and sweet potatoes!" said Edna. "Our landlady never has them, and I often dream of the joy of ordering such delicacies!"
And so that evening for dinner Bettina had:
Pork Tenderloin and Sweet Potatoes
Baked Apples
Bread Butter
Cottage Pudding with Chocolate Sauce
Coffee
BETTINA'S RECIPES
(All measurements are level)
Pork Tenderloin and Sweet Potatoes (Four portions)
1½ lbs. pork tenderloin
1 t-salt
¼ t-pepper
4 large sweet potatoes
Wipe the tenderloins which have been prepared by cutting into small pieces (by the butcher). Place in a small roaster and put in a hot oven. When brown on each side, season with salt and pepper. Pare the potatoes and place in the pan with the meat. Baste every ten minutes with one-fourth cup of water if there are not sufficient drippings to baste both the potatoes and meat. Cook until the potatoes are done (about forty-five minutes).
Baked Apples (Four portions)