How to cook vegetables

duced into this country, and alluded to by Shakespeare in the " Merry Wives of Windsor,” this work would hardly be complete without having a few recipes to show how sweet potatoes can be cooked. Sweet Potatoes. Boiled Sweet Potatoes. Wash the potatoes and boil them in their jackets in water, the time needed for boiling depends on the size — the treatment being the same as ordinary potatoes. When cooked, drain the potatoes, peel them, and dish up. Stewed Sweet Potatoes. Wash, peel, and slice rather thickly 2 lb. of sweet potatoes. Prepare a white sauce (Bechamel or cream sauce), sweeten same to taste with cane sugar ; put in the sliced potatoes and cook till tender in an earthenware pan. Shake or stir occasionally to prevent burning. Before serving, add a little fresh butter. SWEET POTATOES. Baked Sweet Potato Mould. Wash, peel, and cook the potatoes in water. When done, drain and rub through a sieve or mash them till smooth. Fry to a golden brown a small finely-minced onion in 1 oz. of butter ; to this add 2 lb. of potato mash, also enough milk or cream to moisten. Season and press the puree into a buttered plain mould, turn the shape out on to a dish, and bake till brown in the oven. Broiled Sweet Potatoes. Wash, peel, and slice the potatoes, blanch the slices, which should be cut rather thick in salted water, then drain them and broil them in butter in a sautepan over a quick fire to a nice brown. Roast Sweet Potatoes. Cook the potatoes, previously washed and peeled, in a roasting pan or Dutch oven, in a sharp oven, or in front of the fire to a golden brown, basting them freely with dripping or butter. Fried Sweet Potatoes. Cut some cold boiled potatoes into slices, put them into a frying basket and plunge into very hot fat (lard or beef fat), and fry till crisp. Take up, drain and season them with fine salt, and serve. Glazed Sweet Potatoes. Select rather small potatoes, wash and peel them, cut each in half, and cook till nearly done in salted water, then drain and finish cooking in a pan containing 2 oz. of cane sugar. Glaze them thus in a hot oven, then dish up, and serve. Sweet Potato Cake, Wash 1 lb. of sweet potatoes, boil till tender, add to it 1 oz. of oiled butter, 2 beaten eggs, also a pinch of 1 66 salt. Mix well and make up into small flat cakes. Egg and crumb them and fry in deep fat or lard. Drain the cakes to free them from fat and besprinkle freely with fine castor sugar mixed with ground cinnamon. Dish up and serve hot. Scalloped Sweet Potatoes. Slice thinly 2 lb. of sweet potatoes, previously boiled. Butter a pie-dish or any other baking dish, range the potato slices in this, covering each layer with well-seasoned white sauce. Cover the surface with oiled butter and breadcrumbs, then bake in the oven for about 20 minutes. Sweet Potato Rissoles. Proceed the same as for ordinary potato cakes. Stamp out into rounds some thinly rolled-out short crust paste, put about a tablespoonful of potato puree in the centre of each round of paste, wet the edges, fold over and press edges together, then fry in hot fat to a golden colour. Sweet Potato Pie.