Serve hot.
CANDIED SWEET POTATOES
- 4 sweet potatoes
- 1 tablespoonful butter
- ½ pint (1 cup) molasses
- Salt and pepper
Select yellow sweet potatoes, peel them, and slice them lengthways. Steam with the butter, salt and pepper, and a little water.
When tender drain off the water. Put the potatoes into an earthenware baking dish, pour over the molasses, and bake in a hot oven until the molasses candies over the potatoes.
CARROTS À LA POMPADOUR
- 2 cupfuls cooked sliced carrots
- 2 cupfuls cooked sliced potatoes
- 2 heaping tablespoonfuls (2 ozs.) butter
- 2 heaping tablespoonfuls (2 ozs.) flour
- ½ pint (1 cup) cream
- ½ pint (1 cup) milk
- 2 tablespoonfuls grated cheese
- Salt and pepper
- A few browned bread crumbs
Butter a fireproof dish, then put in the carrots and then the potatoes on the top. Blend the butter and flour together in a saucepan over the fire, add gradually the milk, cream, cheese, salt and pepper, and stir till it boils.
Pour over the potatoes, sprinkle the browned bread crumbs on the top. Bake in a hot oven for ten minutes.