People are not truly grieved by the sins in others, which they complacently expose and condemn. Too often they seem to delight in having discovered something unbeautiful in a neighbor, and they swoop down upon the blemish – like a vulture on carrion! If ever criticism is indulged in – it should be with deep grief for the friend, that the fault exists in him; and with sincere desire that for his sake it be removed; and then the criticism should be made, not in the ear of the world – but “between him and you alone.”

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	servings

INGREDIENTS

2 1/2	lb	Sweet potato
1	lb	Carrots
1	cn	(20 oz) of crushed pineapple
1/2	c	Oil
1	c	Sugar
1	ts	Cinnamon
3	lg	Eggs
3/4	c	Flour
1	ts	Salt

INSTRUCTIONS

Cook the sweet potaoes and carrots in boiling water strain, and mash.
(carrots take longer to cook - you might want to cook them separately)
Add oil and sugar, beat sugar and oil together in separate bowl and then
add to rest of recipe, brown sugar can be used.
Add the rest of the ingredients, mix and bake in 9 x 13 inch pan at 350
degrees Fahrenheit until done, about an hour but you need to check.
Posted to JEWISH-FOOD digest by jryrie@ix.netcom.com (Jacklyn L. Ryrie) on
Sep 08, 98, converted by MM_Buster v2.0l.

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