Sweet Potatoes - Southern Style

4 boiled sweet potatoes,

1/4 pound butter,

1 tablespoonful water,

Lemon juice,

1/4 cup brown sugar.

Skin boiled potatoes and quarter. .Place in baking dish, with butter on top; sprinkle with the brown sugar; add the water and a little lemon juice. Brown in oven and serve hot.

Glazed Sweet Potatoes

6 medium sized potatoes,

1/2 cup sugar,

1/4 cup water,

3 tablespoonfuls butter.

Wash and pare potatoes. Cook ten minutes in boiling, salted water. Dram, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes the sugar and water; add butter. Brush potatoes with syrup and bake 15 minutes, beating twice with remaining syrup.

Duchesse Potatoes

Mashed potatoes, 1 egg.

Take freshly boiled and mashed potatoes or some that are left over, add to them the beaten yolk of egg, place in a greased tin and form in balls, hearts or flat cakes, brush with the beaten white, and brown in oven.

Potatoes With Cheese

Hash eight cold boiled potatoes, mix them with one-half cupful of cream, half an ounce of good butter, a pinch of salt and pepper and a very small dash of grated nutmeg. Place them in a dish, sprinkle over them two tablespoonfuls of grated American cheese, two tablespoonfuls of grated bread crumbs, a large teaspoonful of melted butter, and brown in the oven for ten minutes.

Lyonnaise Potatoes (No. 1)

Cook one onion thickly sliced in three tablespoonfuls butter until delicately browned. Remove onion and keep in a warm place. Add three cups cold boiled potatoes, cut in slices; sprinkle with salt, pepper, and stir until well mixed with butter. Press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes; let heat thoroughly; turn on a hot serving platter, top side down; sprinkle with finely chopped parsley. Cooking the onion separately lessens the danger of burning.

Lyonnaise Potatoes (No. 2)

1 pint boiled potatoes, cold,

1/2 teaspoonful salt,

Speck of pepper,

1 teaspoonful chopped onion,

2 tablespoonfuls beef dripping or butter,

2 tablespoonfuls chopped parsley.

Cut the potatoes into slices, season with the salt and pepper. Fry the onions in the dripping till light brown, put in the potato and cook till it has taken up the fat. Add the chopped parsley and serve.