Mashed Potatoes

Peel and boil the potatoes tender, tip off the water in which they were cooked and have them dry in the pot or saucepan. Sprinkle salt to taste and mash them thoroughly with a masher. Drop in a lump of butter to your taste and add cream of fresh milk, never water, for a softener and binder. Then beat mashed potatoes, milk, and butter together vigorously till they are white and foamy. Put in a hot vegetable dish and do not mash the potatoes down with a knife, but sprinkle with pepper, drop a small lump of butter in the middle and serve hot and at once.

Mashed Potato With Cheese Relish

After you have boiled and mashed the potatoes you wish to use, soften them with a plentiful supply of milk so that additional cooking will not harden, and smooth them lightly in a baking dish. Through the center of the potatoes make a deep, broad X. Glaze the potato with the white of an egg and set in the oven. Stir four tablespoons of cheese grated or cut in small bits into a saucepan holding four tablespoons of hot butter. Mix well, and pour slowly upon the yolks of two eggs which you have already well beaten. Season with salt and pepper, and pour the mixture in the broad X of the mashed potato. Let it run thoroughly through the channels so that taking a spoonful of the potatoes you will get some of the cheese sauce. After pouring in the sauce, spread breadcrumbs over, brown for a moment in the oven, and serve hot.

Mashed Potato With Onion And Bacon

Cut bacon into thin slices, not much thicker than a knife blade. Cut the slices across, in small pieces. Slice one mediumsized onion very thin. Cut this in small pieces, like the bacon. Have a fryingpan with a trifle of hot lard to fry the onion and bacon a nice brown. Fry the fat of the bacon all out, so that the meat will be crisp. Have ready a hot vegetable dish of mashed potato. Smooth it over the top. Shape it higher in the centre. With a spoon press down a place in the middle. Pour into it the bacon, onion, and fat. A spoon is used to serve this dish. The mixture will penetrate it and give a savory flavor to the mashed potato.

Mashed Potato And Turnip With Sausage

Peel and cut in small pieces enough potatoes to fill a quart measure and enough turnips to fill a pint measure. Cook the turnips longer than the potatoes, for they are a tougher vegetable. After they have become a little tender, add the potatoes and boil till done. Drain off the water, salt, add a tablespoon of butter, mash, and beat till soft and white, and serve hot with fried pork sausages as a meat.

Quart and Pint Measures.

How To Cook Sweet Potatoes

Baked Sweet Potatoes. A Southern Dish cut cold baked sweet potatoes into slices and put into an earthen dish; add sugar and butter to each layer and bake until slightly browned.

Boiled or Steamed Sweet Potatoes

Boil or steam like white potatoes and without breaking the skin. If boiled, pour off the water as soon as done, cover the pot with a cloth and let it stand on the back part of the range a few minutes before serving.

Broiled Sweet Potatoes

Steam, pare, and cut in slices threeeighths of an inch thick; lay the slices in a doublebroiler; salt, cover with melted butter, and broil over a slow fire. Serve in folded napkins.

Browned Sweet Potatoes

Cut cold, boiled, or steamed sweet potatoes into slices onefourth of an inch thick; add butter, sugar, pepper, and salt, and put into a hot oven to brown.

Sweet Potato Croquettes

Take two cups of mashed, boiled, steamed, or baked sweet potatoes; add the beaten yolks of two eggs and season to taste; stir over the fire until the mass parts from the sides of the pan. When cold form into small croquettes, roll in egg and breadcrumbs, and fry in hot lard to an amber color. Serve on napkins. The croquette mixture may be made into balls inclosing minced meat. When used in this way serve with sauce.

Fried Sweet Potatoes

Cut in slices lengthwise and fry in deep grease, same as white potatoes.

Sweet Potato Glace

Boil and cut in halves mediumsized sweet potatoes, lay evenly in braizing pan, baste with syrup and butter warmed together, sprinkle lightly with brown sugar, put in hot oven till brown, and serve in the syrup.

Mashed Sweet Potatoes

Boil six large potatoes until tender. Peel and mash. Add salt, butter and cream to make palatable. Heap into a dish. Score the top and brush with beaten eggyolk to which have been added one teaspoon of sherry wine and one tablespoon of sugar. [See illustration, Plate XVIII.]

Sweet Potato Pie

Boil in skins; when tender remove skins, mash and beat until light; to each pint add a pint of milk and four eggs. Season and bake as pumpkin pie.

Sweet Potato Pone.

A Southern Dish boil and mash through a sieve six mediumsized yam potatoes. Add one teacup of cream and one tablespoon of butter. Beat in the yolks of two eggs. Add the beaten whites, a teaspoon of sugar, and grate in quarter of a nutmeg. Bake in a moderate oven for fifteen minutes.

Sweet Potato Puree

Mash boiled, steamed, or baked sweet potatoes, season, and add enough hot milk to moisten; serve like mashed white potato; or put in pudding dish, dress the top with egg, and brown in the oven. Serve with sauce.

Scalloped Sweet Potatoes

Peel the potatoes, put them into boiling water and let them boil fifteen or twenty minutes. Take from the water, slice to get round slices, and thickly cover the bottom of a baking dish with the circles. Upon this layer of sweet potatoes drop small pieces of butter and sprinkle sugar and a dash of cinnamon or nutmeg. Then put in another layer of the potatoes, then butter, sugar and spice till the dish is full, having the butter and sugar on top. Before setting in the oven pour in half a cup of boiling water. Bake till the potatoes are soft and tender.

Stuffed Sweet Potatoes

Bakethen cut off one end and scoop out the inside  season with butter, pepper and salt beat until light replace in the skin close with the piece cut off, and put into the oven to heat through. Serve in napkins. Suitable for luncheon.