4 dozen hard boiled eggs
3 pints pickled beets
1 quart vinegar
Boil and peel eggs.
Drain beets into a large pan.
Bring to a boil.
Put beets into bottom of gallon jar and add eggs.
Pour boiling mixture over eggs.
The longer they stay, the better they are.
½ cup brown sugar
½ cup butter, melted.
½ cup crushed pineapple
½ cup hot milk
Salt to taste.
Boil yams and drain, peel and mash.
Add hot milk, salt, sugar and pineapple.
Pour into a buttered casserole.
Top with marshmallows.
Bake 375 degrees until marshmallows melt and brown.