FRENCH FRIED SWEET POTATOES Mrs. A. M. Cameron
Wash and peel very large sweet potatoes and cut lengthwise; as you would white potatoes; fry in the same manner and sprinkle lightly with salt; serve at once.
SWEET POTATO CROQUETTES
Two cupfuls of mashed sweet potatoes; one cupful of hot milk; two eggs; one teaspoonful salt; two tablespoonfuls of butter; bread crumbs; one tablespoonful of butter. Beat the potatoes and milk, gradually stir in the melted butter; salt and one of the eggs well beaten. Form into croquette balls; dip in beaten egg and bread crumbs. Fry in deep fat until golden brown. Drain on paper and serve with cream sauce.
POTATO SURPRISE
Prepare a rich mashed potato in the usual way, using six medium-sized potatoes and hot cream instead of milk. Beat until fluffy, then add one tablespoonful each finely chopped chives or onion juice and one tablespoonful parsley; add one-third cup finely minced ham. Beat again and turn into a buttered baking dish, piling it well in the center. Cover lightly with buttered cracker crumbs, well seasoned with salt and pepper. Bake in oven fifteen minutes. Serve in baking dish.
MASHED POTATOES WITH GREEN PEPPERS AND ONIONS Mrs. W. D. Hurlbut
Pass through a ricer six large hot boiled potatoes; add two tablespoonfuls butter and gradually one-third cupful hot thin cream; season with salt and whip until light and fluffy. Parboil a green pepper (removing seeds and veins) eight minutes; drain and chop fine; mix with two tablespoonfuls finely chopped onion; add gradually to potatoes and heat again. Serve immediately with roast goose, duck or pork.
JUMBALAYA Mrs. M. T. Wagner
One minced onion fried in butter; one-half cup of ham minced; one cup of rice; four cups of tomato juice (if there is not juice enough in a can of tomatoes to make the required quantity, add water); one teaspoonful curry powder; one teaspoonful thyme; a few bay leaves broken up fine; three teaspoonfuls salt and a few grains of cayenne. Mix all together and bake one and one-quarter hours.