Kirmess cook book

Boston Cooking School Cook Book, Select potatoes of uniform size. Wash, pare and cook twenty minutes in boiling salted water to cover. Many boil sweet potatoes with the skins on. MASHED SWEET POTATOES. To two cups need sweet potatoes, add three tablespoons butter, one-half teaspoon salt, and hot milk to moisten. Beat until light, and pile on a vegetable dish. SWEET POTATOES AU GRATIN. Cut five medium-sized cold boiled sweet potatoes in one-third inch slices. Put a layer in buttered baking dish, sprinkle with salt, pepper and three tablespoons brown sugar, dot over with one tablespoon butter. Repeat, cover with buttered cracker crumbs, and bake until the crumbs are brown. SWEET POTATOES EN BROCHETTE. Wash and pare potatoes, and cut in one-third inch slices. Arrange on skewers in groups of three or four, parboil six minutes and drain. Brush over with melted butter, sprinkle with brown sugar, and bake in a hot oven until well browned. SWEET POTATO BALLS. To two cups hot riced sweet potatoes, add three tablespoons butter, one-half teaspoon salt, few grains pepper, and one beaten egg. Shape in small balls, roll in flour, fry in deep fat, and drain. If potatoes are very dry, it will be necessary to add hot milk to moisten. SWEET POTATO CROQUETTES. Marion Harland, Into two cupfuls of boiled and mashed sweet potatoes beat a tablespoonful of butter, and stir in a saucepan over the fire until smoking hot. Now remove and add a tablespoonful of cream and tlie yolks of two eggs. When cold, form into croquettes and roll each croquette in beaten egg and cracker crumbs. Arrange all on a platter and set in a cold place for several hours before frying in hot fat to a golden brown. GLAZED SWEET POTATOES. Mrs. George T. Smith. Boil sweet potatoes in their skins; when cooked remove skins, and spread butter over the potatoes. Sprinkle a little sugar on top. Place in oven until brown. Serve. SWEET POTATOES AND PEPPERS. Mrs. Elmer S. Forbes. Slice cold boiled sweet potatoes very thin and lay on flat baking dish. Sprinkle with thin strips of red peppers and small pieces of butter. Gamsh top layer with the peppers and brown in the oven. PARSNIP CROQUETTES. Mrs. E. A. Hammond. Wash parsnip and cook forty-five minutes in boiling salted water. Drain, plunge into cold water, when skins will be found to slip off easily. Mash, season with butter, salt and pepper, shape in small flat round balls, roll in flour and saute in butter. PEAS WITH ONIONS, TO SEBVE WITH PIGEON, OB SMALL GAME, OB ALONE. Mrs. Gould's French Chef, Put peas in saucepan with some butter, with just a little hot water and small onions at same time; add a little sugar if necessary, cover with a soup plate filled with hot water. Cook slowly for one and a half hours. Serve on a hot plate. PEAS AND OABBOTS- Mrs. Elwood. One can of French peas, or two quarts of boiled green peas. Two bunches of very yoimg carrots. Boil and slice the carrots very thin, then stir into a rich cream sauce. Pile the peas in the center of a platter, and place a ring of the creamed carrots around them. SPINACH.