(All measurements are level)
Pigs in Blankets (Four portions)
1 C-oysters
8 slices thin bacon
¼ t-salt
1/8 t-paprika
Remove the rind from long, thin slices of bacon. Place two or more oysters upon each slice of bacon. Sprinkle the oysters with salt and pepper. Roll up and tie with a white string. Saute in a hot frying-pan until nicely browned. Garnish with parsley.
Candied Sweet Potatoes (Six portions)
6 large sweet potatoes
1 C-brown sugar
½ C-water
1 t-salt
1 T-butter
Wash the potatoes thoroughly. Cook in boiling water until tender when pierced with a knitting needle. Drain and peel when cool enough to handle. Cut in slices lengthwise, three-fourths of an inch thick. Make a syrup by boiling the sugar, butter and water five minutes. Lay the potatoes in a pan, sprinkle with salt and pour the syrup over them. Cook in a moderate oven until the potatoes are browned, basting frequently.
Escalloped Egg Plant (Six portions)
2 C-cubed egg-plant
3 T-butter
3 T-flour
½ t-salt
¼ t-pepper
1½ C-milk
Remove the skin from the egg-plant, and cut into slices a quarter of an inch thick. Sprinkle the slices with salt, pile one above the other, and place a weight on the top to extract the juice. Allow to stand one hour. Wash off, and cut into quarter of an inch cubes. Melt the butter, add the flour, salt and pepper. Mix well, gradually add the milk and cook two minutes. Add the egg-plant and pour the whole mixture into a buttered baking dish. Bake thirty minutes in a moderate oven.