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Classic
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page 38
SWEET POTATO PUDDING
The same receipt as above. Add two eggs, half a cupful of milk and a little
nutmeg.
SWEET POTATOES
Take the quantity of potatoes you wish to have, according to your family. Boil
them until they are almost cooked, then peel and slice them. Sprinkle them with
brown sugar, and fry in hot butter.
Peel and slice raw sweet potatoes. Let them soak a bit in very cold water, and
fry them in plenty of hot lard. The more lard there is, and the hotter, the
dryer your potatoes will be.
Take a few sweet potatoes, boil and peel them, and mash them with butter. Put
them in a dish. Cover with brown sugar, and bake in the oven.
Sweet potatoes which are almost without taste are much improved if the tough
outside skin is removed, and they are put under a roast of beef to cook. They
will brown over nicely, and receive an agreeable flavor.
TO COOK AND SERVE TOMATOES
No product of the vegetable garden in the whole circuit of the year is more
amenable to skill in cookery than the tomato. Perhaps no other is capable of
appearing in so great a variety of palatable and satisfying dishes. It combines
admirably with other ingredients in a wide range, making it one of the best
subjects for experiment and practice in high grade cooking that we possess. No
single vegetable can be made of more use in furnishing a liberal and elegant
table. Let us now consider some of these
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