Browned Potatoes.
Boil with their skins on. Throw off the water; take each potato in a clean towel, and hold it while you strip off the skin. Lay them, when peeled, in a greased baking-pan, and set this in a hot oven. Roast, with good dripping, until they are well colored.
Baked Sweet Potatoes.
Wash, and bake soft in a moderate oven. Serve in their “jackets.”
Scalloped Squash.
Pare, slice, and mash. Stir in, while it is hot, a good spoonful of butter, pepper and salt to taste, and two beaten eggs. Pour into a buttered dish; strew fine crumbs on the top, and bake, covered, half an hour—then brown slightly.
Baked Custards.
1 quart of milk; 4 beaten eggs; 5 tablespoonfuls of sugar, beaten with the eggs; nutmeg, and 2 teaspoonfuls of flavoring extract.
Scald the milk; pour upon the other ingredients; stir together well; flavor, and pour into stone-china cups. Set these in a pan of hot water; grate nutmeg upon each, and bake until firm. Eat cold from the cups.
