The century cook book

Boiled Sweet Potatoes. Wash and trim the potatoes and boil from forty to fifty minutes. When done, place in the oven a few minutes to dry, serve whole. Baked Sweet Potatoes. Prepare as above, and bake for about an hour. Large ones will require an hour and a quarter to bake well done. Cold Sweet Potatoes. Sweet potatoes that are left over from a previous meal are nice when sliced and fried brown in hot butter. Fried Potatoes with Eggs. Slice cold boiled potatoes and fry with small pieces of salt pork or good butter until brown, then break up two or three eggs and stir into them, just as you dish them for the table. Vegetables 95 Saratoga Potatoes. Peel the potatoes and slice them with a slaw cutter, put them in cold water with a handful of salt and let them stand for an hour or more, then drain first in a colander, then on a napkin until dry. Fry in hot lard until a nice brown. These will keep several days; should they lose their crispiness before all are used, set in a brisk oven for a few moments. Escalloped Onions. Boil six or eight large onions until tender. If the onions are very strong, change the water once while boiling. Separate them with a spoon and place alternately a layer of onion and a layer of bread crumbs in a pudding dish, season each layer with salt, pepper and melted butter, then pour over the whole enough milk to nearly cover them; put in the oven and bake to a nice brown. Creamed Onions. Peel, wash and boil until tender, a quart of medium sized onions. When done, drain off the water and put in enough milk to almost cover them, season with salt and pepper, mix Yz a tablespoonful of flour with a lump of butter the size of an egg, stir this into the onions, when the milk boils, and boil a few minutes. Fried Onions. Slice the onions fine and put in a frying pan containing about 1/2 a cupful of pork drippings, or butter and lard, equal parts, season with salt and pepper and fry to a nice brown ; stir frequently. Macaroni and Cheese. Boil macaroni in salt and water until tender, butter a pudding dish and put in a layer of macaroni, then layer of grated cheese, season with butter and pepper, then put in another layer of macaroni and so on Macaroni. Until the dish is nearly full; finish 96 Vegetables with a layer of cheese, put in enough milk to nearly cover all and bake forty minutes. Creamed Macaroni. Boil half a package of macaroni until tender, in slightly salted water. When done, drain and cut into two inch lengths and put in a pudding dish; pour over it a drawn butter sauce, and cover the top with rolled cracker, and bake for half an hour. Boiled Cauliflower. Trim and clean a head of nice white cauliflower and boil in salted water for one-half hour, take out and drain, break apart carefully and arrange in the dish in which it is to be served and pour over melted butter or a drawn butter sauce, season with pepper and salt if necessary. Cabbage cut in quarters, boiled and drained, is very nice prepared in the same manner.