FRENCH-FRIED SWEET POTATOES
Cut cold boiled sweet potatoes in sixths, lengthwise, place in a frying basket, and fry for about five minutes, or until well browned. Drain and sprinkle with salt.
GLAZED SWEET POTATOES
Let sweet potatoes boil until nearly done, then drain and cool. When cold cut them in inch-thick slices, or into rounds with a patent cutter, mix them well with melted butter and sugar, using 2 tablespoons of sugar to each ½ cup of butter, and put them in a deep dish in a hot oven for ten minutes, or until well browned.
CREAMED SALSIFY (OYSTER PLANT)
Remove the tops from 2 bunches of salsify, scrape and cut to shape, and put in a bowl of cold water containing some lemon juice, to retain the whiteness. Drain and put in boiling water, using enough to cover it, and let cook about three quarters of an hour, salting the water during the last half-hour’s boiling. Drain and serve with highly seasoned white sauce or parsley sauce made with the water in which the salsify cooked, with the addition of a little milk or cream.