3 good-sized sweet potatoes
2 C-water
½ t-salt
1 T-butter
2 T-milk
¼ t-paprika
Wash the potatoes and remove any bad places. Add the water, and cook gently until tender. Drain, and peel while still hot, by holding the potatoes on the end of a fork. Mash with a spoon or a potato masher, adding the salt, butter, milk and paprika. Beat one minute. Pile lightly in a buttered baking dish, and place in a moderate oven about twenty minutes until a light brown.
Chocolate Nougat Cake
4 T-butter
2/3 C-sugar
2 squares of chocolate
2 T-sugar
2 T-water
1 egg
½ C-milk
11/3 C-flour
2 t-baking powder
½ t-soda
½ t-vanilla
Cook the two tablespoons of sugar, water and chocolate together for one minute, stirring constantly. Cream the butter, add the sugar, the whole egg and the flour, baking powder and soda sifted together. Add the vanilla. Beat two minutes. Pour into two square layer-cake pans prepared with waxed paper. Bake twenty-two minutes in a moderate oven. Chocolate cakes burn easily and they should be carefully watched while baking.
Ice with White Mountain Cream Icing.