MAMMY’S CANDIED SWEET POTATOES
Boil 6 small sized sweet potatoes, peel them and lay on a shallow plate or pan. Put a teaspoon butter on each potato, sprinkle on them ½ cup of brown sugar, 2 tablespoons water in pan, cook slowly and baste as you would meat. Cinnamon, cloves, nutmeg, and lemon peel improve the flavor.
BOILED TURNIPS
Cut up 5 or 6 flat white turnips and chop fine in a chopping-bowl. Put into boiling water and cook till tender. Drain off the water, add sufficient seasoning and ½ cup good vinegar. Let them simmer on the stove about ten minutes. These are excellent.
STEWED GREEN CORN
Cut the corn off the cob, boil in a little water 15 or 20 minutes. When done, add a cup of milk or cream, a little butter, and season to taste.
CREOLE POTATO BALLS
Mash some mealy potatoes smooth, season, and add butter and cream till quite moist; make up into balls, dip in beaten eggs, roll in bread crumbs, and fry in butter to a nice brown.
POTATO CHIPS
Pare the potatoes, shave them very thin, soak for ½ hour in ice-cold salted water; drain in a colander, and spread upon a dry towel; fry a few at a time in very hot fat, 1 minute being sufficient to cook and brown them properly, sprinkle lightly with salt, and when needed at table, heat quickly in the oven.
