Yellow Skinned, Or Yellow Carolina

No. 1506. - This is a favorite variety in North and South Carolina. The tubers are from six to ten inches long, smooth, and of a yellowish color. The flesh is yellow, finely grained, and very sugary.

Baked Sweet Potatoes

No. 1507. - Wash the Potatoes in cold water, and dry them. Then put them in the oven, turning them occasionally to have them cooked evenly, and, when done, serve them on a napkin.

Note. - In the Southern States they are served in cups that are similar to egg cups. Cut off the top end, scoop out a teaspoonful of the Potato, and put in its place a piece of fresh butter.

Boiled Sweet Potatoes

No. 1508. - Sweet Potatoes are boiled or steamed in the same manner as common potatoes. When cold they are peeled, sliced and fried in butter.

Fried Sweet Potatoes

No. 1509. - When raw, the Sweet Potatoes are fried in the same manner as common potatoes. When they have been boiled, the large Potatoes should be sliced lengthwise, and the small ones left entire, before being fried.

Fried Sweet Potatoes, Puffed (Souffle)

No. 1510. - Peel some medium-sized Sweet Potatoes, and slice them lengthwise in pieces one-quarter of an inch thick. Fry them in lard that is not too hot, and when soft, drain them. Then let the lard get hot again, after which throw the Potatoes in, turning them with the skimmer for a few minutes. When they get puffed and browned, drain them on a napkin. Season with salt and pepper, and serve them on a napkin.

Sweet Potato Fritters

No. 1511. - Peel half a dozen boiled Sweet Potatoes, cut off both ends, and then slice them in pieces half an inch thick and one inch wide. Put them in an earthen bowl, moisten them with a wine-glassful of brandy, add the peeling of one lemon, and allow them to macerate for half an hour. Then drain them, dip them in a batter, fry them in hot lard until nicely browned, and drain them. Serve them on a napkin and sprinkle powdered sugar over them.

Cream Of Sweet Potatoes, For Pies

No. 1512. - Boil or steam one dozen Sweet Potatoes. When they are three-quarters done, put them on a pan in the oven to bake.

When they are cooked, peel them and pound them through a colander. Then add two eggs and the yolks of four raw eggs, six ounces of butter, a pinch of salt, and half a pound of macaroons ground into crumbs. Flavor it with lemon flavor, or one wine-glassful of rum, and sweeten with sugar. Then mix the whole well together.

Carolina Cake, With Sabayon Sauce

No. 1513. - Prepare two dozen Sweet Potatoes as in No. 1512, and pound them through a fine colander. Have a cream ready made of three pints of milk with one pound of corn-starch. Add it to the Potatoes, mix them well together and, when cold, add half a pound of citron cut in small square pieces, half a pound of stoned raisins, one-quarter of a pound of currants, and half a pint of rum. While mixing them well together, add in slowly four raw eggs and the yolks of one dozen raw eggs, and sweeten it to taste. Now prepare some small pudding moulds, butter and flour them and fill them with the above preparation. Put the moulds in a pan containing an inch of water, and set in a moderate oven to bake. Serve them with Sabayon sauce.

Note. - A square pan with an inch border may be used instead of the moulds. Butter a paper on both sides, place it in the bottom of the pan and also butter the sides of the pan. Then flour it and put in the preparation, cooking it the same as above. When ready for use turn it out on a board, cut in pieces and serve with a Saboyan sauce. When the Cake is cold, it can be cut in pieces three inches long and half an inch thick, which should be dipped in beaten eggs, then rolled in bread crumbs and shaped nicely. Then fry them in hot lard and serve them as croquettes.

Carolina Fritters, Nellie Grant Style

No. 1514. - Prepare the Potatoes as in No. 1513, and bake the cake in a square pan. When it is cold, cut it in round pieces with a round cutter about the size of half a dollar. Then dip them in a batter considerably thinner than you would use for queen fritters, and made of the same ingredients. Serve them with a Madeira wine or Hard sauce.

Sweet Potato Pudding

No. 1515. - Steam half a dozen medium sized Sweet Potatoes, and when they are cooked peel them and pound them through a fine colander. Add four ounces of butter, sweeten with sugar to taste, flavor with lemon flavor, and add the yolks of six raw eggs. Mix them well together, and then add half a pound of mixed fruit cut in small pieces and cooked in a syrup. When the mixture is cold, add the whites of six eggs beaten to a froth, and mix it gently. Then put the mixture in small pudding moulds, which have been buttered and floured, and steam them, or bake them, as you would Carolina cake in No. 1513.

Sweet Potatoes, Spanish Style

No. 1516. - Boil one dozen Sweet Potatoes and, when they are cold, peel them and then cut them in slices one-quarter of an inch thick. Put some clarified butter in a frying pan and, when it is warm, add a layer of potatoes and fry them on both sides. Then drain them and serve them on a napkin.