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.

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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.