Miss Parloa's kitchen companion

Cut cold boiled potatoes into sixths, lengthwise. Season them with salt, and, putting them into the frying basket, cook in fat for five minutes. This is one of the most delicious ways of serving sweet potatoes. * Fried Sweet Potatoes. Cut cold boiled sweet potatoes in slices about an inch thick, and season with salt and pepper. For each quart, cut a quarter of a pound of fat salt pork in thin slices ; and after frying until it is brown and crisp, remove it from the pan and put in enough of the sliced potatoes to cover the bottom. Fry until brown on one side, and then turn and brown the other. Keep the cooked slices hot until all have been fried. Place in a hot dish, and serve with the slices of pork laid around the potatoes. Great care must be exercised to prevent the potatoes from becoming burned during the frying. Use large potatoes. After paring them, cover them with boiling water and boil for one hour ; then let them cool in the water in which they were boiled. When they are cold, cut them into slices about half an inch thick, and season well with salt and pepper. For each quart bowlful of sliced potatoes, allow a quarter of a pound of fat salt pork. Cut it in thin slices, and fry slowly for about ten minutes ; then put it on a hot part of the range, where it will grow crisp rapidly. When it is crisp, take it up, and cover the bottom of the frying-pan with slices of potato. Cook until brown on one side ; then turn and brown on the other. When all have been cooked, place in a hot dish, and garnish with the slices of pork. Serve very hot. This is a favorite mode of frying potatoes in Southern homes. It leaves them moist, and makes them delicious. * Escaloped Sweet Potatoes. Slice enough cold boiled sweet potatoes to make three pints, and sprinkle with a teaspoonf ul of salt and a little pepper. Butter a large shallow dish, and spread the potatoes in it, making a layer not more than an inch thick. Melt one-third of a cupful of butter in one-fourth of a cupful of boiling water; and after sprinkling a quarter of this liquid over the potatoes, put them into a hot oven. In ten minutes sprinkle another quarter of the liquid over them ; and repeat the act twice more at intervals of ten minutes. After the final sprinkling, let the dish bake ten minutes longer, or forty minutes in all. This is a nice entree for dinner, and is also appropriate for breakfast. It may be made much richer by using more butter and no water for the basting. Sometimes a table-spoonful of sugar is mixed with the butter and water, but it is doubtful whether an improvement is thus made. Glazed Sweet Potatoes. Cut cold sweet potatoes in slices about an inch thick, and season well with salt and pepper. For a quart of potatoes, melt half a cupful of butter, and add two tablespoonfuls of sugar to it. Dip the slices in this liquid, arid lay them in a large pan. Cook for twelve minutes in a very hot oven. The potatoes should turn a rich, glossy brown in that time. Serve hot. They are nice for luncheon, dinner, or supper. * Carrots with Cream Sauce. Scrape, wash, and cut into cubes enough carrots to make a quart when cut up. Put them into a stewpan with two quarts of boiling water, and cook them for one hour ; then pour off all the water except half a gill.