The farm cook & rule book

Boil 3 sweet potatoes of medium size until tender. Mash and add 1/2 cupful of sugar, 4 tablespoonfuls of butter, 4 tablespoonfuls of chopped raisins and 2 tablespoonfuls of broken nut meats. For seasoning use 1/2 teaspoonful of salt and a few grains of cinnamon. Place this in an oiled baking dish and cover with l^ pound of marshmallows. Set in a slow oven until the marshmallows are browned. Escalloped Potatoes Peel the potatoes and slice very thin. Put a layer in a greased baking dish, sprinkle with salt, pepper and flour and repeat this process until the dish is full. Dot the top with bits of butter and bake in a hot oven for an hour or until the potatoes are brown on top. Keep covered for the first half hour and then uncover. Fried Eggplant Pare an eggplant and cut in very thin slices. Sprinkle with salt and pile on a plate. Cover with a weight to press out the juice. Let stand l^^ hours. Dredge with flour and brown slowly in butter until crisp and brown. Baked Beans Pick over 1 quart of beans, cover with cold water and soak overnight. In the morning drain, cover with fresh water and heat slowly, keeping the water below the boiling point. Cook ■until the skins burst. Drain beans. Scald rind of % pound of salt pork, mostly fat, scrape, remove i/4 inch slice and place it with a small onion in the bottom of the bean pot or pail in which the beans are to be baked. Cut through the rind of the remaining pork every half inch, making the cut at least an inch deep. Put the beans in the pot or pail and bury the pork in them, leaving the rind exposed. Mix 1 tablespoonful of salt, 1 tablespoonful of molasses, 3 tablespoonfuls of sugar, 2 teaspoonfuls of ground mustard and 1 cupful of boiling water. Pour this over the beans, cover the utensil holding them and bake until the beans are tender and brown. This requires about 8 hours. If they are uncovered the last hours of cooking, they will brown evenly. Chopped Turnips Chop hot boiled turnips very fine, add parsley, salt, butter and lemon juice to season. Potatoes au Gratin 3 cupfuls diced potatoes 2 tablespoonfuls butter 1^ cupfuls milk salt 1 tablespoonful flour pepper 3 tablespoonfuls grated cheese buttered crumbs Cook the potatoes in boiling water and cut in dice. Arrange a layer of them in an oiled baking dish^ cover with the milk which has been thickened with the flour and seasoned with the butter, salt and pepper and sprinkle with the grated cheese. Repeat until all the ingredients are used, covering the top with buttered bread crumbs. Set in a moderate oven to brown the top nicely and to heat the potatoes. Stuffed Baked Potatoes Bake 6 medium-sized potatoes; remove from the oven and cut in halves. Scoop out the inside ; mash and beat it with a spoon. Add 2 tablespoonfuls of milk and 3 tablespoonfuls of melted butter. Then fold in the whites of 2 eggs which have been beaten until stiff. One teaspoonful of salt is stirred in and the potato mixture is piled in the skins. Just before serving the potatoes are baked 10 minutes in a hot oven. Grandmother's Succotash 2 cupfuls shelled lima beans 2 cupfuls young corn 1 cupful water 1 teaspoonful sugar 1 teaspoonful salt 2 tablespoonfuls butter