Sweet potato puff
Into two cupfuls of boiled and mashed sweet potatoes beat three whipped eggs, a cupful of milk, two tablespoonfuls of melted butter and seasoning to taste. Beat hard and bake in a greased pudding-dish.
Sweet potato and chestnut croquettes
Boil and mash enough sweet potatoes to make two cupfuls, and enough Spanish chestnuts to make one cupful. Rub the nuts and potatoes together while hot and beat into them two tablespoonfuls of butter, four teaspoonfuls of cream, two beaten eggs, and season to taste. When cold, form into croquettes, roll in egg and cracker-crumbs, and set in a cold place for an hour before frying in deep, boiling cottolene or other fat.
RICE
Boiled rice
Into three pints of hot salted water, when at a fast boil, throw half a cupful of raw rice, previously washed and picked over. Keep it at a furious boil for twenty minutes, when test a grain to see if it is done. If it is soft, drain away every drop of water; set the uncovered pot at the back of the range for two minutes to dry off the rice, and serve. Not a spoon should touch it while cooking, and each grain should be whole and apart from the rest.
This, the one and only way to boil rice properly, is also the easiest. Shake the saucepan up three times while the rice is in cooking, to make sure it does not clog.
Pasty rice is as abhorrent to those who have eaten it cooked according to this recipe as sodden, gluey potatoes.
Serve in a hot, uncovered dish. Eat with butter, salt and pepper, and you will not regret the tyrant potato, should he fail to appear.