Boil the potatoes the day before. Peel and slice them rather thick. In the bottom of a baking-dish put bits of butter, sprinkle sugar and put a layer of potato. Then more butter, sugar and potato, until the pan is full. Let the top be strewn with sugar and bits of butter and pour over it a teacupful of water. Put it in the oven, and after it begins to cook, once or twice moisten the top with a little butter and water to dissolve the sugar and prevent its merely drying on top of the potato. Use a teacupful of sugar and half a pound of butter to a half gallon pan of potato. Bake slowly.
SWEET POTATO LOAF.
Boil and mash sweet potatoes, season with butter, pepper and salt, put into a buttered baking dish, cover with bread crumbs dotted with butter, and bake until brown. Ornament with cress or a few sprigs of parsley.
SWEET POTATOES ROASTED.
Sweet potatoes roasted under beef or lamb are very nice. Take the skin off carefully to leave the surface smooth, wash and put them under the meat, allowing half an hour for a medium sized potato. They will brown over nicely and receive an agreeable flavor.
SWEET POTATO SALAD.
Boil three large sweet potatoes. Cut into half-inch squares. Cut into very small pieces two stalks of celery. Season with salt and pepper and pour over a French dressing as follows:—Three tablespoonfuls salad oil, two of vinegar, one tablespoonful onion juice, one saltspoon each of salt and pepper. Let salad stand in refrigerator two hours. Garnish with pickles, pitted olives and parsley.
Chicago Record.
SWISS CHARD OR SILVER LEAF BEET.
The leaves of Swiss Chard are boiled and used like spinach. The stalks and midrib are very broad and tender and when young are used like asparagus. The leaves of sorrel and spinach are often used together as greens. (See [Asparagus] and [Spinach] receipts).