To Stew Sweet Potatos.—Wash and wipe them. Then scrape off the skins with a sharp knife. Split them, and cut them into long pieces. Stew them with fresh pork, veal, or beef; first putting at the bottom a very little butter or water to start them, and then the gravy of the meat will suffice for cooking them—skimming it well. Water to stew should be hot.
Mashed Sweet Potatos are very nice. When well boiled, mash them smoothly with a potato beetle. Mix them with fresh butter, and then stir them well, or beat them with a large wooden spoon to render them light. Afterwards, you may make them into round thick cakes, and touch the surface of every one with pepper—red or black. This is a breakfast dish for company.
BOILED TURNIPS.—
Have all your turnips nearly of the same size. Pare them; and if large cut them in half. Put them into boiling water, very slightly salted, and keep them closely covered. Twenty minutes will boil them if very small and young; their flavor is then very fine. Afterwards, according to their size, they will require of gentle boiling, from three-quarters to a full hour. Keep them boiling till, on trying them with a fork, you find them perfectly tender all through. Then take them up, drain them well, and pour melted butter over them; touch the top of each with a spot of black pepper. If very old and spongy, they are only fit for the pig barrel. It is said that if boiled in their skins, (though requiring a much longer time to cook well) they have a fine flavor, and are less watery. You can try it.
If the turnips are to be mashed, cut them into small pieces, boil them very soft, and drain and squeeze them till all the water is pressed out. Then mash them very smooth. Transfer them to a deep dish, and mix them with a moderate portion of fresh butter. Turnips are generally served with too much butter. Season them with pepper. When sent to table take care not to set them in a sunny place, as it will give them a bad taste.
Turnips, baked in an oven, are very good—for a change.
SYDNEY SMITH'S SALAD-DRESSING.—
Have ready two well-boiled potatos, peeled and rubbed through a sieve; they will give peculiar smoothness to the mixture. Also, a very small portion of raw onion, not more than a quarter of a tea-spoonful, (as the presence of the onion is to be scarcely hinted,) and the pounded yolks of two hard-boiled eggs. Mix these ingredients on a deep plate with one tea-spoonful of salt, one of made mustard, three table-spoonfuls of olive oil, and one table-spoonful of vinegar. Add, lastly, a tea-spoonful of essence of anchovy; mash, and mix the whole together, (using a boxwood spoon) and see that all the articles are thoroughly amalgamated. Having cut up a sufficiency of lettuce, that has been well washed in cold water, and drained, add to it the dressing immediately before dinner, mixing the lettuce through it with a boxwood fork.