This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Follow directions for baked white potatoes (See Index).
Salt and pepper
1/4 cup milk or cream
To the mashed sweet potatoes add the melted fat, seasonings and milk. Beat the egg-yolk and white separately, add the yolk to the potato mixture, and then fold in the white. Put into a baking-dish or individual molds, set in a pan containing hot water and bake (375° F.) until puffy and brown.
6 small sweet potatoes 1/3 as much pineapple as potato
1/3 cup honey 1/4 cup water
Boil the potatoes with the skins on. When cool, peel and cut them in pieces one-quarter of an inch thick. Mix honey and hot water. Just cover the bottom of a baking-dish with the mixture, add the sweet potatoes and sliced pineapple. Pour the remaining honey mixture over them and bake for ten minutes in the oven (400° F.).
6 large sweet potatoes Salt
Celery salt White pepper
1 cup rich brown stock
Few drops of caramel
Prepare potatoes by parboiling them for twenty minutes. Remove skins and cut potatoes in halves. Place the pieces in a shallow baking-pan, sprinkle with salt, celery salt, white pepper and grated nutmeg. Pour into the pan the stock, to which a few drops of caramel have been added, and bake in a quick oven (400°- 450° F.) until tender and slightly browned. Baste frequently with the stock. These may be served as a border around planked fish.
2 cups mashed sweet potato
Pepper and salt
1/2 cup maple sirup 1/4 cup butter
Left-over sweet potatoes, either baked or boiled, may He use3 for this dish. Mash potatoes and add sufficient milk or cream to make a smooth, soft paste. Season with pepper and salt. Put into a well-greased casserole or baking-dish, suitable for serving at table, and pour in thick maple sirup which has been boiled with butter. Bake (400° F.) until the top begins to caramelize.
4 tablespoons fat 1 tablespoon sugar 3/4 cup flour
1 cup milk
1 cup mashed sweet potato
2 teaspoons baking-powder Salt
Mix the fat and sugar to a cream, stir in the well-beaten egg-yolk, the potato, milk and seasonings, and beat well until smooth. Fold in the stiffly beaten egg-white. Bake in a heated waffle-iron until golden brown. Serve, dusted with sugar and cinnamon, as an accompaniment to roast duck or turkey.
1 1/2 cups large, strongly flavored radishes 2 tablespoons flour
1 cup milk
2 tablespoons fat Salt and pepper
Wash, pare and slice the radishes. Boil until tender. Make a white sauce of the flour, fat, milk and seasonings. Combine radishes and sauce and serve. The flavor is not unlike spicy turnips and they make a pleasant novelty served with steak or chops.