SOUTHERN CREAMED SWEET POTATOES
To two cups of mashed sweet potatoes add one teaspoonful of cinnamon, one cup of sweet milk, one-half cup of sugar, one-half cup of seeded raisins and butter size of an egg. Cook in buttered baking dish and when done, cool, spread the top with mashmallows and brown in oven.
STUFFED POTATOES WITH CHEESE
Select large Irish pototaes and bake. When done cut in half, take meat of potato from shell, mix with little salt, pepper and grated cheese. Put back in shell, put butter on top and bake light brown.
SCALLOPED IRISH POTATOES
Cut raw potatoes into small cubes and put into baking dish. Add salt, pepper and pieces of butter. Cover with sweet milk and cook in the oven.
STUFFED TOMATOES
Peel large ripe tomatoes and cut in quarters, place in the center of each tomato one tablespoonful of ground stuffed olives, one teaspoonful of ground, hard boiled egg, one teaspoonful of English walnuts or pecans. Serve on lettuce with oil dressing and grated cheese sprinkled on top of dressing.
SCALLOPED TOMATOES IN SHELLS
Peel as many fresh tomatoes as persons to serve. Make small round opening at the top by hollowing with a teaspoon. Season highly with mayonnaise, catsup, mustard and enough crab flake to fill the tomatoes. Set on ice and serve very cold for luncheon.
