Page 40 - The Lost Ways

Heat about a 1/4 inch of oil in a cast iron skillet on medium-high heat. Use about a quarter
cup of batter per cake. Pour the batter into your hot oil, and fry the cake on both sides.
Delicious with fresh honey.

Buttery Sweet Potatoes

❖ 6 sweet potatoes
❖ 1 Tbsp butter
❖ 1/2 cup milk
❖ 1/2 cup cream
❖ Salt and pepper

❖ A dash of nutmeg

Prep Time: 10 minutes; Cook Time: 15 minutes

Start by peeling and dicing your sweet potatoes. Be sure to cut them all into similar sizes

so they cook evenly. Place them in a pot with your milk and cream. Simmer the potatoes
for about 10 minutes or until they are softened enough that a fork will pierce them
without resistance. Mash them with the back of a wooden spoon then add your butter
and seasonings.

Scrambled Dinner

❖ 3 large eggs
❖ 3 tablespoons butter
❖ 3 slices of white bread ripped into bite-sized pieces
❖ 1 can asparagus

Prep Time: 5 minutes; Cook Time: 5 minutes

Set your stovetop to medium heat. Melt the butter in a large cast iron skillet, and allow it

to begin to foam a bit. Add your ripped-up bread to the butter, and make sure the bread
gets coated thoroughly. Allow it a couple minutes of continuous movement to toast a bit.

Crack your eggs in a bowl, and add about a tablespoon of water. Whip the eggs until fluffy,
and add to your toasted bread in the skillet. I prefer to push the bread to one side and
begin to scramble the eggs on the empty side. Once the eggs are firmed up, add your can
of asparagus shoots. Season with salt and pepper.

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