we'll stick a tiny round snapshot of the house. Then we'll write this verse very neatly and sign it 'Bettina and Bob.' Perhaps you can improve on this, however: Beefsteak
Fireless Sweet Potatoes Creamed Carrots Pineapple Charlotte Custard Sauce
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"Bob, that's the very thing!" cried Bettina. For dinner that night they had: Beefsteak
Fireless Sweet Potatoes Creamed Carrots Pineapple Charlotte Custard Sauce BETTINA'S RECIPES (All measurements are level)
Fireless Sweet Potatoes (Candied) (Six Portions) 6 large sweet potatoes 1 C-brown sugar ¼ C-water 1 t-salt ¼ t-pepper 1 T-butter Wash and peel the sweet potatoes. Slice them lengthwise in one-half inch slices. Make a syrup by boiling for five minutes the brown sugar and water. Add the butter. Arrange the potatoes in a fireless cooker utensil. Sprinkle with salt and pepper, and pour the syrup over them. Place the heated disks under and over the pan of potatoes, and cook in the fireless an hour and a half. Pineapple Charlotte (Four portions) 2 T-corn starch 4 T-cold water ¼ t-salt ¼ C-sugar 1 C-boiling water 2 egg-whites 1 t-vanilla ½ t-lemon extract 2 slices of pineapple cut in slices lengthwise Mix the corn starch, salt and sugar; gradually add the cold water, stirring well, and then add the hot water. Cook about five minutes, stirring constantly. Then add the vanilla, and the egg-whites stiffly beaten. Pour into a moistened mould in which the slices of pineapple have been arranged. Set in a cool place for two hours. Serve with custard sauce. Custard Sauce (Four portions)
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