Traditional Recipes and Ideas for Meals

Potato Cream

Boil six medium-sized, mealy potatoes and when soft press them through a sieve until light and floury. Then beat into them the raw yolks of six eggs and a little milk and butter. Season with salt and pepper and sprinkle with finely chopped chevril and thyme, and fine dice of fried bread before serving.

ESCALOPED POTATOES.

Pare and slice thin the potatoes; put a layer in your pudding pan one-half inch deep; sprinkle salt, pepper, and bits of butter over it; then put another layer of potatoes, and another sprinkle of salt, pepper, and butter, until you have as many layers as you wish.

Fill in with sweet cream or milk until you can just begin to see it. Sprinkle on top one cracker, pulverized. Bake in hot oven from one-half to one hour.

Sweet Potatoes

Take six good sized sweet potatoes and boil until nearly done. Then peel them and roll in melted butter, lay in a buttered baking pan. Sprinkle with brown sugar and bake until done.

BROWNED SWEET POTATOES.

Pare, and cut in halves. Have in a skillet some hot fryings, in which place potatoes; pour in about one-half pint of water; season with salt and pepper.

Cook until tender. Remove the cover, and let brown; take out in dish; throw a spoonful of sugar into skillet, with a little flour and water; let boil up once or twice, and pour over the potatoes.

MASHED SWEET POTATOES.

Pare and boil till done; drain, and mash smooth; add milk or cream, and salt; beat like cake, with a large spoon- the more they are beaten the better they become. Put in a baking dish; smooth with a knife dipped in milk; place a lump of butter in the center; sprinkle with pepper, and place in a hot oven for a few minutes.

SWEET POTATOES, SOUTHERN FASHION.

Boil your potatoes until soft; slice them, and lay in a buttered
pudding dish. Sprinkle each layer with light brown sugar; and dot thickly with bits of butter.

Over all pour enough water to cover well the bottom of your dish. Set in oven and bake half an hour or more, thoroughly browning the top, and cooking the sugar, butter and water into a rich syrup. Some add, also, a dash of flour between the layers. Serve hot with your meat and other vegetables.

These traditional recipes in this section date back a hundred years or more and we hope that you can adapt them to your modern needs. However we also have recipes for refreshments suitable if you’re hosting a a baby shower, party, a weddding shower or a barbeque or would just like an idea for drinks for a get-together with family and friends we have a selection of beverages suitable for any occasion.
Everyday snacks for parties and special occasions. The recipes in this section range from being easy to make.