Recipe: Belgian Sweet Pato Puree

Boil 4 sweet potatoes until soft. Mash until smooth with 1 tablespoonful of butter, 2 beaten EGGS, 1 tablespoonful of brown sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put in a buttered PUDDING-dish; pour over some melted butter; let bake until brown. Serve hot with broiled steak.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Celery Puree

Use one pint of diced celery and cook in one cup of cold water until tender and then put through a sieve and add one cup of stock,

  • One cup of milk,
  • Two tablespoons of flour mixed with a little milk,
  • Seasoning,
  • Salt and pepper,

One tablespoon of chopped parsley and serve.

To the clear SOUP may be added macaroni, noodles or any vegetables. This is a good way to use left-over portions of vegetables that are too small to serve alone.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss