50 The Sweet Potato 



BAKED SWEET POTATO CUSTARD 



1 egg, 1% cups scalded milk, % cup mashed sweet potato, 

 Vz teaspoon vanilla, 2 T sugar. Beat egg, add sugar, mashed 

 potato and scalded milk. Pour into greased individual bak- 

 ing dishes, place in pan of hot water and bake until set. 

 Eaisins or nuts may be added. Serve with caramel sauce. 



SWEET POTATO A LA AGNES 



If you use grate or open wood fires, this will prove an 

 attractive supper dish. Bury the sweet potatoes in the ashes 

 and cover with coals or allow to stand under grate. Boast 

 for about two hours. The skin will be very dark when fin- 

 ished. Eemove from ashes, wipe off potatoes, open the skin 

 and take out potato. Serve hot with a spoonful of mayon- 

 naise dressing on each potato. 



SWEET POTATO WITH EAISINS AND MAESHMALLOWS 



2 cups mashed, boiJed, or baked sweet potato, 3 T butter, 

 % teaspoon salt, hot milk enough to moisten. Beat, adding 

 Yz cup chopped raisins or prunes. Pour into greased baking 

 dish, brush top with milk, and brown in oven. Just before 

 removing from oven stick marshmallows half way into mix- 

 ture and keep in oven until marshmallows have toasted. 

 Serve hot. 



The marshmallows and raisins may be omitted and the 

 potatoes served as mashed potatoes. The mashed potatoes 

 may be varied by adding a sirup of 2 T molasses and 1 T 

 butter cooked together for five minutes. This can be poured 

 over the mashed potatoes, and bake until they are very 

 brown. 



SWEET POTATO DEVIL'S FOOD 



1 cup mashed sweet potato, % cup sugar, ^4, cup fat, 2 tea- 

 spoons milk, 1 egg, % cup raisins, % cup hickory-nuts, 1 cup 

 flour, 4 teaspoons baking-powder, 2 teaspoons melted choco- 

 late, 1 teaspoon cinnamon, % teaspoon cloves, % teaspoon 

 nutmeg, % teaspoon salt. 



Cream fat, sugar, add beaten egg, mashed potato, raelted 

 chocolate, milk. Sift flour and measure. Add other dry in- 



