Atlanta women's club cook book

"PIG-IN-A-PEN." Bake medium sized potatoes. When well done, peel, mash well, adding salt and pepper. To each potato add small small pork sausage cake (cooked) . Mix thoroughly, make in cakes, brown in oven or refill potato cases with mixture. Can be served "en masse" as meat course. POTATO CUSTARD. 2 small potatoes. 2 eggs. 1/3 cup butter. % cup sugar. 1 t-spoon vanilla. Boil tender, peel, mash; add eggs, .butter, sugar and vanilla. Mix thoroughly (bake in rich crust and top with meringue). POTATO PIE. Peel and slice raw potatoes thin; cook tender in slightly salted water. Place all in baking dish, add spice, sugar to taste and a little butter. Top with rich crust and brown in moderate oven. THE ABOVE SEVEN RECIPES BY MRS. OSCAR McKENZIE, MONTEZUMA. GA. QUEEN SWEET POTATO 23 SWEET POTATOES. Sweet potatoes. Raisins. Apples. Hip-o-lite. (Marshmallow cream). Bake sweet potatoes. Peel. Put in bowl. Make apple sauce. Put in the same bowl an equal quantity of apple sauce and sweet potatoes. Mash them up together so that you can't tell where the potato stops and the sauce begins. Chuck into a bowl a handful of small sweet seedless raisins. Put the whole batch into casserole. Cover with one-half inch of Hip-o-lite. Bake to your hearts content, and serve hot. Mr. Lewis Lee, Mgr, Information Dept. Georgia Railway & Power Co. SWEET POTATO DELIGHT. 2 potatoes (medium sized). 1 box seedless raisins. 1 cup sugar. 1 box shredded cocoanut. 1 cup nuts. 20 marshmallows. Add potatoes peeled and sliced thin to sauce pan, cover with sugar and water; cook until tender, place alternately layers of potatoes, cocoanut and raisins sprinkled with nuts. Add syrup in which potatoes were candied and cover with marshmallows. Cook in moderate oven until a golden brown. Serve in dish in which it is cooked. Mrs. John O. Teasley, Lilly, Ga. RAISIN POTATOES. Peal three potatoes and steam till done. Mash well. Add lump of butter about size of egg; IV2 cups sugar; 1/3 cup raisins. Bake till brown. Pacify the family by promising a bigger dish tomorrow. Mrs. Otis DeVaughn, Montezuma, Ga. SWEET POTATO SOUFFLE NO. II. 6 medium sized potatoes. 2 tbls. butter. 1/2 cup of sugar. 1 small can of marshmallow %, cup of pecan meats. paste. Boil potatoes — run through potato masher — cream until light and fluffy. Add sugar — melted butter — pecan meats. Place in baking dish — cover with marshmallow paste — run in oven until brown. Mrs. Norman Sharp. SWEET POTATO SOUFFLE NO. III. 2 cups sweet potatoes. 2 eggs. 1 cup hot milk. 1 t-spoon nutmeg. 2 tbls. sugar. 1/2 cup seeded raisins. 1/2 t-spoon salt. 1/2 cup walnut meats. 2 tbls. butter. i/| doz. marshmallows. Mash potatoes well. Heat milk and dissolve sugar and salt in it. Add butter, stirring until melted. Add this mixture to potatoes and beat until light and fluffy. Add nutmeg, raisins and nuts. Fold in well beaten egg whites. Pour mixture into buttered baking dish ; arrange marshmallows one-half inch apart on top. Bake in moderate oven until the Souffle is set and the marshmallows a delicate brown. Serve at once. Mrs. M. E. Paden. CANDIED POTATOES.