Make cold mashed potato into flat cakes; flour and fry in lard, or good sweet dripping, until they are a light-brown.
Roast Sweet Potatoes.
Select those of uniform size, wash, wipe, and roast until you can tell, by gently pressing the largest between the finger and thumb, that it is mellow throughout. Serve in their jackets.
Sweet, as well as Irish potatoes, are very good for pic-nic luncheon, roasted in hot ashes. This, it will be remembered, was the dinner General Marion set before the British officer as “quite a feast, I assure you, sir. We don’t often fare so well as to have sweet potatoes and salt.”
The feast was cleansed from ashes by the negro orderly’s shirt-sleeve, and served upon a natural trencher of pine-bark.
Boiled Sweet Potatoes.
Have them all as nearly the same size as possible; put into cold water, without any salt, and boil until a fork will easily pierce the largest. Turn off the water, and lay them in the oven to dry for five minutes. Peel before sending to table.
Or, ✠
Parboil, and then roast until done. This is a wise plan when they are old and watery. Boiling is apt to render them tasteless. Another way still is to boil until they are almost done, when peel and bake brown, basting them with butter several times, but draining them dry before they go to the table.