SWEET POTATOES Boiled Sweet Potatoes.
Select potatoes which are of about the same size; if wished, they may be boiled in skins and peeled before go ing to the table, or pare them, and cook twenty minutes in salt water.
Baked Sweet Potatoes.
Wash potatoes, wipe, dry, and bake quickly in a hot oven. If they cannot be served immediately, prick with a fork and allow the steam to escape to prevent becoming soggy.
Sweet Potato (Southern style).
Bake medium-sized potatoes; when they are soft, cut in two lengthwise and scoop out the inside with a spoon. Put it through potato ricer, have butter, salt, pepper, and enough thick cream to moisten. Whip with a fork until light and fluffy, refill the skins, heaping the potato into rough little mounds, and bake delicately brown.
Sweet Potatoes in Cream (Southern recipe).
When baking sweet potatoes, re move a large one from the oven while still firm. When cool, pare it, and chop to the size of peas; season with salt and butter and heap lightly in a buttered baking dish. Pour over it
3 or 4 tablespoonfuls cream, spread the top with melted butter and dust with powdered sugar.
Sweet-Potato Croquettes.
Two cupfuls mashed, boiled, steamed, or baked potatoes; add tbe beaten yolks of 2 eggs, and season to taste. When cold, form into small croquettes, roll in egg and bread crumbs, and fry in hot lard to an amber color. Serve on a napkin.
Broiled Sweet Potatoes.
Steam, pare, and cut in slices three eighths of an inch thick, lay the slices in a double broiler; salt, cover with melted butter, and broil over a slow fire.
Glazed Sweet Potatoes.
Boil sweet potatoes until nearly cooked, then peel and cut into quar ters lengthwise. Lay on a baking platter, sprinkle over them salt, brown sugar, and melted butter, add a few tablespoonfuls boiling water. Set in a hot part of the oven, and bake till the potatoes are covered with a thin brown glaze.