This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
2 cups cold boiled potatoes 4 hard cooked eggs 1 1/2 cups thin white sauce
1 cup buttered bread crumbs (2 tablespoons butter)
Slice the potatoes and eggs, arrange in alternate layers in a buttered baking dish, cover with white sauce. Sprinkle the buttered crumbs on top. Bake 20 to 30 minutes to brown the crumbs. Serves 6 to 8.
Scrub potatoes carefully and place in a baking pan. Bake in a hot oven 45 minutes to 1 hour. When soft, break skin to let the steam escape. Serve in an uncovered dish.
When sweet potatoes are boiled it is best to leave the jackets on. The skin may be readily removed after boiling. The cellulose of sweet potatoes is easily softened. Twenty minutes boiling may be sufficient.
Cut cold boiled sweet potatoes in quarters or slices, season with salt and pepper; put in a hot, well-greased frying pan, brown on one side, turn and brown on the other side.
6 sweet potatoes 1/2 cup sugar 4 tablespoons boiling water
1 tablespoon butter or butter substitute
Scrub, pare and boil potatoes 10 minutes in salted water; drain, cut in halves lengthwise, and put into a buttered baking pan. Make a syrup of sugar and water, boil 3 mniutes, add butter. Baste potatoes with syrup, put in hot oven and cook 15 minutes, or until browned, basting every 5 minutes. Serves 8 to 10.
6 sweet potatoes
4 tablespoons butter
6 tablespoons brown sugar
Boil the potatoes; when soft, remove the skin, mash, and add 3 tablespoons brown sugar and 3 tablespoons butter; pile in a baking dish; sprinkle 3 tablespoons sugar over the top, dot with remaining butter and bake in a moderate oven until a brown crust is formed. Serve hot. Serves 6 to 8.
2 cups cooked sweet potatoes 2 tablespoons butter 1 teaspoon salt Cavenne
1 teaspoon parsley
1/4 cup milk or more
Mash the potatoes well, add the butter, seasonings, yolks of eggs, and enough milk so that the mixture can be easily moulded into balls. Make smooth balls of even size, roll them in flour, then in the egg whites which have been slightly beaten with 2 tablespoons of water, then in sifted bread crumbs. Fry in deep fat until golden brown. Drain on absorbent paper. Serves 6 to 8. (See directions for cooking in deep fat.)