Sweet Potatoes

These may be baked, boiled or fried the same as the white variety, but they are much to be preferred baked. It is well known that sweet potatoes are much richer when twice cooked, and in the South they are more frequently cooked twice than once. They are boiled in their "jackets," and when nearly done, are drained and peeled and are laid in a small baking-tin; a piece of butter is then spread on each potato and a tea-spoonful of sugar scattered over it, and all are baked until of a rich brown color. The potatoes may be cut in two pieces if very large. Sweet potatoes are roasted with meat the same as white potatoes; and in the South they are often mashed, placed in a baking dish and browned in the oven.

Escalloped Sweet Potatoes

This dish makes a nice entree for dinner and is also appropriate for breakfast.

Three pints of cold boiled sweet potatoes. One-third cupful of butter. One-quarter cupful of boiling water. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Three tea-spoonfuls of sugar.

Slice the potato, and sprinkle with the salt and pepper. Butter a large, shallow dish, and spread the potato in it, making a layer not more than an inch thick. Melt the butter in the water, and add the sugar. Sprinkle one quarter of this liquid over the potato, and set the latter in a hot oven. In ten minutes sprinkle another quarter of the liquid over the potatoes, and repeat this twice more at intervals of ten minutes. After the last sprinkling, bake ten minutes (making forty in all), and serve hot.