Sweet Potato, Southern Style. — Peel and boil until they are thoroughly but not too well cooked. Then they should be cut into four pieces length- wise and placed in a tin baking pan. Butter and sugar should be placed over the potatoes abundantly before they are put in the oven to bake slowly. After a while, the butter and sugar mingling with the juice of the potatoes, forms a delicate crust that should be cooked until it has 123 THE RURAL COOK BOOK. almost reached Ihe point at which it is candy. Under this crust is a thick, rich syrup of the sap of the potatoes, sugar and butter. Stuffed Sweet Potatoes,— Select large, fine potatoes of uniform size. Bake them soft, taking care that they do not bum. With a sharp knife fut a slit lengthwise in each and scrape out the inside, breaking the skm as little as possible. Put the pulp into a bowl ; work into it a tablespoon- ful of butter, enough hot milk to make a soft paste ; salt and pepper to taste, and a teaspoonful of lemon juice✪ Stuffed Sweet Potatoes. Beat light, and fill the emptied skins with the mixture. Bring the cut edges neatly together, and set the potatoes back in the oven to reheat. Serve in a deep dish lined with a heated napkin. Baked Tomatoes, Italian Style. — Pour two tablespoonfuls of olive oil into a baking dish. Add four tablespoonfuls of grated bread crumbs that have already been mixed with parsley and other herbs, all of which must have been chopped very fine. Season with pepper and salt. Upon this bed of oil and crumbs lay a dozen tomatoes✪ Baked Tomatoes, Italian Style that have been cut in halves. Cover them with four more tablespoonfuls of bread crumbs that have previously been seasoned in the same way. Pour over all two more tablespoonfuls of oil and send the dish to a hot oven, where the tomatoes must bake for about one hour. Panned Tomatoes. — These are excellent served with roast meats. Put in a pan with two ounces of butter six firm tomatoes that have been cut in halves. Cook slowly on the top of the range for 10 minutes, then brown quickly in the oven. Remove the tomatoes to a hot platter, and make a sauce by adding to the browned butter two tablespoonfuls of flour, and after it is rubbed smooth one pint of milk. Stir until boiling. Season well with salt and pepper and pour over the tomatoes. Garnish with parsley and points of toast✪ Panned Tomatoes Scallop of Tomatoes and Potatoes. — Season a pint of peeled and chopped tomatoes with salt, pepper and onion juice to suit the taste, and add enough potatoes to make a cupful when chopped fine. Butter a baking dish and sprinkle with bread crumbs and put in half of the tomatoes; then a layer of soft crackers, buttered and broken in coarse bits. Cover the crackers with two heaping tablespoonfuls of grated American cheese. Then add the remainder of the tomatoes, more cracker crumbs and bits of butter✪ Scallop of Tomatoes and Potatoes and place in a hot oven. Bake SO minutes. Serve at once. 3,„i,i=db,.GoogIc CANNING AND PnKSBRVIKG, This chnpter does not aim to cover the entire ground, but to give briefly the cKperiencc of other housewives, which may include some in- formation not generally found in print. There are still many housewives who laboriously can fruit by cooking it in a kettle, and then lifting it into the jars; we make preserves in that way, but our canned fruit is packed into jars, covered with hot syrup, and then cooked by standing the jars in water in a wash boiler. Instead of putting odd pieces of board in the bottom of the boiler to rest the jars on, have a board made to fit, with three cleats across it underneath and a number of auger holes bored in it so that the water passes through. We usually put enough water to come half way up the jars, but some housekeepers elevate the jars above the water and cover the boiler closely, thus cooking the fruit in the steam. Of course there are cooking kettles made for this purpose which are more convenient than a wash boiler.

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Sweet Potato, Southern Style. — Peel and boil until they are thoroughly but not too well cooked. Then they should be cut into four pieces length- wise and placed in a tin baking pan. Butter and sugar should be placed over the potatoes abundantly before they are put in the oven to bake slowly. After a while, the butter and sugar mingling with the juice of the potatoes, forms a delicate crust that should be cooked until it has 123 THE RURAL COOK BOOK. almost reached Ihe point at which it is candy. Under this crust is a thick, rich syrup of the sap of the potatoes, sugar and butter. Stuffed Sweet Potatoes,— Select large, fine potatoes of uniform size. Bake them soft, taking care that they do not bum. With a sharp knife fut a slit lengthwise in each and scrape out the inside, breaking the skm as little as possible. Put the pulp into a bowl ; work into it a tablespoon- ful of butter, enough hot milk to make a soft paste ; salt and pepper to taste, and a teaspoonful of lemon juice. Beat light, and fill the emptied skins with the mixture. Bring the cut edges neatly together, and set the potatoes back in the oven to reheat. Serve in a deep dish lined with a heated napkin. Baked Tomatoes, Italian Style. — Pour two tablespoonfuls of olive oil into a baking dish. Add four tablespoonfuls of grated bread crumbs that have already been mixed with parsley and other herbs, all of which must have been chopped very fine. Season with pepper and salt. Upon this bed of oil and crumbs lay a dozen tomatoes that have been cut in halves. Cover them with four more tablespoonfuls of bread crumbs that have previously been seasoned in the same way. Pour over all two more tablespoonfuls of oil and send the dish to a hot oven, where the tomatoes must bake for about one hour. Panned Tomatoes. — These are excellent served with roast meats. Put in a pan with two ounces of butter six firm tomatoes that have been cut in halves. Cook slowly on the top of the range for 10 minutes, then brown quickly in the oven. Remove the tomatoes to a hot platter, and make a sauce by adding to the browned butter two tablespoonfuls of flour, and after it is rubbed smooth one pint of milk. Stir until boiling. Season well with salt and pepper and pour over the tomatoes. Garnish with parsley and points of toast Scallop of Tomatoes and Potatoes. — Season a pint of peeled and chopped tomatoes with salt, pepper and onion juice to suit the taste, and add enough potatoes to make a cupful when chopped fine. Butter a baking dish and sprinkle with bread crumbs and put in half of the tomatoes; then a layer of soft crackers, buttered and broken in coarse bits. Cover the crackers with two heaping tablespoonfuls of grated American cheese. Then add the remainder of the tomatoes, more cracker crumbs and bits of butter and place in a hot oven. Bake SO minutes. Serve at once. 3,„i,i=db,.GoogIc CANNING AND PnKSBRVIKG, This chnpter does not aim to cover the entire ground, but to give briefly the cKperiencc of other housewives, which may include some in- formation not generally found in print. There are still many housewives who laboriously can fruit by cooking it in a kettle, and then lifting it into the jars; we make preserves in that way, but our canned fruit is packed into jars, covered with hot syrup, and then cooked by standing the jars in water in a wash boiler. Instead of putting odd pieces of board in the bottom of the boiler to rest the jars on, have a board made to fit, with three cleats across it underneath and a number of auger holes bored in it so that the water passes through. We usually put enough water to come half way up the jars, but some housekeepers elevate the jars above the water and cover the boiler closely, thus cooking the fruit in the steam. Of course there are cooking kettles made for this purpose which are more convenient than a wash boiler.

The Rural cook book