As we continue to take a look back in time through the 1941 St. Thomas Episcopal Guild Cookbook, we come across many recipes that reflect the time period as well as beloved names of those who contributed to the book. The names evoke a multitude of precious memories and […]
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As we continue to take a look back in time through the 1941 St. Thomas Episcopal Guild Cookbook, we come across many recipes that reflect the time period as well as beloved names of those who contributed to the book.
The names evoke a multitude of precious memories and also inspire me to try a few of these nostalgic recipes.
Mrs. Jesse J. Worten is a name long remembered by many. She was the wife of the District Judge Worten and grandmother to our friend, Jesse Worten. The following are two of the recipes she shared.
Candied sweet potatoes
6 medium Puerto Rico or Yellow Yam sweet potatoes
2 ½ cups water
1 ½ cups sugar
1 unpeeled, sliced orange
Bring water and sugar solution to a boil. Peel and cut one sweet potato at a time and put into boiling sugar and water solution. Drop sliced orange in mixture and cook slowly for an hour.
Ice tea
3 lemons
2 oranges
3 cups sugar
3 pinches of tea
Pour a teacup of boiling water over tea leaves and let set for three minutes. Strain over sugar; stir and dissolve sugar. Add 2 ½ quarts of cold water. Add fruit juices and serve in glasses of ice cubes or chopped ice.
This article originally appeared on Las Cruces Sun-News: A Worten family recipe featuring sweet potatoes
