ns, boiling 40 minutes.

CANDIED SWEET POTATOES

Boil 1 quart sweet potatoes in salted water until tender; drain and
scrape off skins; cut into slices and put in layers into greased
basing dish covering each layer and top with brown sugar and pieces of
butter. Bake in hot oven until brown.

BAKED TOMATOES

6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter

Wash tomatoes and cut off stem ends; remove pulp from center and fill
with bread crumbs seasoned with salt and pepper; place small piece of
butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned
to taste, cooked in the pan and served as a sauce.

BROWNED PARSNIPS

1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper

Wash, scrape and cut parsnips into slices. Cover with boiling water
and boil until tender; drain. Brown on greased griddle or frying pan.
Season with salt and pepper.

OYSTER PLANT

Wash and cover with boiling water. Cook 40 to 60 minutes or until
soft. Scrape, cut in pieces and serve with cream sauce.

SALADS AND SALAD DRESSINGS

Salads may be made in infinite variety from plain lettuce, chicory,
endive, romaine or water cress served with French dressing, to many
combinations of lettuce with cold vegetables, fish, meats or fruits.

All salad greens should be fresh, crisp, dry and cold before serving.
Wash leaves carefully and put on ice either in lettuce dryer or in a
cloth. Salads should be dressed at the table or just before serving.

CHICKEN SALAD

4 cups cold boiled chicken, cut into small pieces
2 cups finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives
1/3 cup French dressing

Mix chicken with celery, seasoning and one egg cut into small pieces;
marinate with French dressing, and let stand in cold place about one
hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish
with olives and remaining egg cut into slices. Sprinkle with chopped
parsley and paprika.

FRUIT SALAD

1/2 pound Malaga grapes
2 pears
1 grapefruit
1 orange
1 head lettuce

Wash, peel; remove seeds from all fruit; cut grapes into halves, pears
in lengthwise pieces, grapefruit and orange into sections; chill until
ready to serve. Serve on lettuce leaves with French dressing.
Alligator pears, melon or other fruit may be substituted for above
variety.

MARQ