The home cook book

Cut cold, boiled, or steamed sweet potatoes into slices onefourth of an inch thick; add butter, sugar, pepper, and salt, and put into a hot oven to brown. SWEET POTATO CROQUETTES Take two cups of mashed, boiled, steamed, or baked sweet potatoes ; add the beaten yolks of two eggs and season to taste ; stir over the fire until the mass parts from the sides of the pan. When cold form into small croquettes, roll in egg and breadcrumbs, and fry in hot lard to an amber color. Serve on napkins. The croquette mixture may be made into balls inclosing minced meat. When used in this way serve with sauce. FRIED SWEET POTATOES Cut in slices lengthwise and fry in deep grease, same as white potatoes. SWEET POTATO GLACÉ Boil and cut in halves medium-sized sweet potatoes, lay evenly in braizing pan, baste with syrup and butter warmed together, sprinkle lightly with brown sugar, put in hot oven till brown, and serve in the syrup. MASHED SWEET POTATOES Boil six large potatoes until tender. Peel and mash. Add salt, butter and cream to make palatable. Heap into a dish. Score the top and brush with beaten egg-yolk to which have been added one teaspoon of sherry wine and one tablespoon of sugar. [illustration: Plate XVIII] SWEET POTATO PIE Boil in skins ; when tender remove skins, mash and beat until light; to each pint add a pint of milk and four eggs. Season and bake as pumpkin pie. SWEET POTATO PONE Boil and mash through a sieve six medium-sized yam potatoes. Add one teacup of cream and one tablespoon of butter. Beat in the yolks of two eggs. Add the beaten whites, a teaspoon of sugar, and grate in quarter of a nutmeg. Bake in a moderate oven for fifteen minutes. SWEET POTATO PUREE Mash boiled, steamed, or baked sweet potatoes, season, and add enough hot milk to moisten; serve like mashed white potato; or put in pudding dish, dress the top with egg, and brown in the oven. Serve with sauce. SCALLOPED SWEET POTATOES Peel the potatoes, put them into boiling water and let them boil fifteen or twenty minutes. Take from the water, slice to get round slices, and thickly cover the bottom of a baking dish with the circles. Upon this layer of sweet potatoes drop small pieces of butter and sprinkle sugar and a dash of cinnamon or nutmeg. Then put in another layer of the potatoes, then butter, sugar and spice till the dish is full, having the butter and sugar on top. Before setting in the oven pour in half a cup of boiling water. Bake till the potatoes are soft and tender. STUFFED SWEET POTATOES Bake ; then cut ofif one end and scoop out the inside ; season with butter, pepper and salt ; beat until light ; replace in the skin ; close with the piece cut ofif , and put into the oven to heat through. Serve in napkins. Suitable for luncheon. Baked Navy Beans— Boston Baked Beans— Baked Beans with Tomato Sauce— Fresh Lima or Butter Beans— Dried Lima Beans — Lima Bean Croquettes— Stewed String Beans — Creamed String Beans— Creamed Peas — Canned Peas — Stewed Lentils— Lentil Cakes w BAKED NAVY BEANS