In selecting sweet potatoes, choose firm, plump roots, free from any sprouts; if sprouted they will have a poor flavor, and are likely to be watery.

The sweet potato is best cooked with the skin on; but all discolored portions and the dry portion at each end, together with all branchlets, should be carefully removed, and the potato well washed, and if to be baked or roasted, well dried with a cloth before placing in the oven.

The average time required for boiling is about fifty minutes; baking, one hour; steaming, about one hour; roasting, one and one half hours.

Related recipes:
How to BAKE Sweet Potatoes
BOILING Sweet Potatoes
ROASTED Sweet Potatoes
MASHED Sweet Potatoes

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Baked Sweet Potatoes No. 1. – Select those of uniform size, wash clean, cutting out any imperfect spots, wipe dry, put into moderately hot oven, and bake about one hour, or until the largest will yield to gentle pressure between the fingers. Serve at once without peeling. Small potatoes are best steamed, since if baked, the skins will take up nearly the whole potato.

Baked Sweet Potato No. 2. - Select potatoes of medium size, wash and trim but do not pare, and put on the upper grate of the oven. For a peek of potatoes, put in the lower part of the oven in a large shallow pan a half pint of hot water. The water may be turned directly upon the oven bottom if preferred. Bake slowly, turning once when half done. Serve in their skins, or peel, slice, and return to the oven until nicely browned.

Related recipes:
How to COOK Sweet Potatoes
BOILING Sweet Potatoes
ROASTED Sweet Potatoes
MASHED Sweet Potatoes

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Ingredients:
3 large eggs
1 Tbs milk
salt, pepper
2 Tbs butter

Preparation:

1. Beat the eggs (with a fork) together with milk, salt and pepper until just mixed. Don’t whisk the eggs or mix for more than about 30 seconds.
2. Heat the butter in the frying pan. Pour the egg mixture into the centre of the pan. Cook the omelette until the top has started to firm up.
3. Flip the omelette over in half. Cook each side until each side is very light golden brown.
4. Gently slide the omelette onto the warm plate.

Yield: 1 serving.

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Ingredients:
1 fresh leg of pork
10 garlic cloves, minced
5 bay leaves, chopped
1 tbs rosemary
3 pounds of salt
pepper

Preparation:

1. Wash and dry leg of pork with paper towels.
2. Mix garlic, 1/2 cup salt, pepper, bay leaves and rosemary. Spread a thick layer of the mixture over pork leg on all exposed surfaces. Refrigerate (35-42 F; 2-6 C ) the salted ham on non-porous surfaces for 7 days.
3. Rubb off remaining salt and apply a new coating of salt. Let it rest for another7 days. Turn it occasionally.
4. Lay pork on a counter in a pan, cover and press with a very heavy weight (200 kg per m2; 450 lb per m2).
5. On a 21st day put pork into a pan, cover with water, and let stand for 24 hours. Drain, season with pepper and bay leaf. Hang it up to dry in a dry place that’s impervious to flies for 5 months.
6. After that pork is transfered to a place for next 12 months of aging.

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Ingredients:
1 pig, not more than 1 month or 6 weeks old; should not weigh more than 7 or 8 pounds after it is cleaned
STUFFING:
2 quarts fine bread crumbs
4 tablespoonfuls chopped onion
2 teaspoonfuls salt
1 teaspoonful pepper
1 cupful melted butter
3 beaten eggs

Preparation:

1. When the pig is received in the home, wash it thoroughly, within and without, wipe it dry, and fill it with stuffing.
2. To make a stuffing suitable for this purpose, season 2 quarts of fine bread crumbs with 4 tablespoonfuls of chopped onion, 2 teaspoonfuls of salt, 1 teaspoonful of pepper, and cupful of melted butter. Mix thoroughly and add 3 beaten eggs. If the stuffing needs moisture, add water or milk. Stuff the pig firmly with this stuffing, using every effort to restore its original shape. Then sew up the opening and truss the animal; that is, draw the hind legs forwards and bend the front legs backwards under the body, and skewer and tie them into place.
3. With the animal in this shape, wipe it off with a damp cloth, dredge it with flour, and place it in a dripping pan, adding 1 cupful of boiling water in which 1 teaspoonful of salt has been dissolved. Roast in a moderate oven for at least 1-1/2 hours, or 20 minutes for each pound of pig. Baste frequently, first with butter and water and later with drippings. When the skin begins to brown slightly, rub over it a clean piece of cloth dipped in melted butter. Repeat this operation every 10 minutes until the meat is well done.
4. Then remove the pig to a hot platter and garnish with parsley, lettuce, celery, or fried or baked apples. If a more ornamental garnishing is desired, place a lemon in the mouth and use cranberries for the eyes. In carving, cut the head off, split through the spine lengthwise, remove the legs, and cut the ribs so as to form chops.

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Part 1

Part 2

Part 3

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Ingredients:
4 qts. popped popcorn
2 cup granulated sugar
2/3 cup light corn syrup
1/2 cup butter
1/3 cup water
1 tsp. salt
1 tsp. vanilla

Preparation:

1. Keep popped corn hot and crisp in oven.

 

2. Combine sugar, corn syrup, butter, water and salt in a small saucepan. Cook few minutes to dissolve sugar crystals. Cook to 120 C (250 F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel. Allow to cool slightly.

 

3. Butter hands and shape into balls.

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