Cut cold baked sweet potatoes into quarter-inch slices and measure one pint. Melt two tablespoons butter in a baking dish, and when hot lay potatoes in; sprinkle the top with two tablespoons sugar or honey; pour over two tablespoons vinegar and cook until brown and hot. Sweet potatoes are always better twice baked.

Carrots a la Flamande

1 bunch young carrots

2 tablespoons (1 oz.) butter substitute

1/2 cup (1 gill) stock or water 1/2 teaspoon salt

1/4 teaspoon pepper 1 pinch sugar

1 egg, beaten

2 tablespoons cream or milk 1 teaspoon chopped parsley

Trim, wash, and scrape carrots, cut them into halves or quarters and blanch them in slightly salted water, drain them and put them into a saucepan with butter substitute, toss over fire for a few minutes without allowing to get brown, add stock and seasonings, and cook until tender. Mix egg with cream and pour over carrots, add parsley, mix thoroughly and serve very hot.