WATKINS COOK BOOK

CANDIED SWEET POTATOES

Cut the cooked sweet pota-
toes lengthwise, in slices of
¥g inch thick. Put into a sauce-
pan. Spread with melted
butter or lard, cover with a
coat of brown sugar and’ bake
in hot oven until well browned.
You can use sliced marsh-
mallows instead of sugar.

STUFFED CABBAGE

1 average cabbage

1 pound chopped beef (not
cooked)

1 slice salted pork or bacon
14 cup bread crumbs

I egg

1 onion

V4 cup milk

1 green pimento

Salt and Watkins
Pepper

Black

Choose a solid cabbage, re-
move the outer leaves. Place in
boiling salted water to soften
it. Drain. Chop the bacon
and onion, add the chopped
beef, also the crumbs dampened
in milk, the beaten egg, salt
and pepper. Split the cabbage,
put in the stuffing, and the
pimento cut into slices. Wrap
in cotton (cheesecloth), steam
until tender. Serve with tomato
sauce.

«12.

STEWED CUCUMBER

Peel two cucumbers, cut in
two lengthwise, soak in salted
water for an hour. Drain well,
dip in flour seasoned with salt
and Watkins Black Pepper,
fry in hot lard until brown.
Serve on toasted bread.

CREAMED LEEKS

Remove leaves from two
bunches of leeks and soak in
cold water 10 minutes. Drain
and cook in boiling water
(salted) about 20 minutes or
until leeks become tender. Drain
and serve with white sauce.

CREAMED CELERY

Outside stalks of 2 bunches
of celery

2 tablespoons butter

2 tablespoons flour

1 dash Watkins Nutmeg

1% cups milk

Watkins Black Pepper and
salt to taste

Wash celery carefully and
cut into one-inch pieces. Cook

in boiling salted water 10
minutes, allowing it to re-
main firm. Drain well, Heat

the butter, add the flour, and the
milk which has been heated.
Season with salt, Watkins Pep-
per and nutmeg. Cook 3
minutes and reheat the celery
in the sauce.» Serve on small
pieces of toast.