BROWNED SWEET POTATOES
Cut cold boiled potatoes into slices one quarter of an inch thick. Sprinkle them with salt and pepper; spread with butter, and sprinkle with sugar. Place them in a hot oven to brown.
SWEET POTATO CROQUETTES
Follow the rule for potato croquettes given on page [202].
SWEET POTATO PURÉE
Mash thoroughly the boiled potatoes, and season them well with salt, pepper, and butter; add enough hot milk to moisten them. Serve it the same as mashed white potato; or put it in a pudding-dish, brush the top with egg, and brown it in the oven. Serve with it a tomato sauce, and use as a luncheon dish. Either boiled or baked potatoes may be used.
STEWED TOMATOES
If fresh tomatoes are used remove the skins by placing them in boiling water a few minutes; they will then peel off easily. Cut them in pieces, and stew in a granite-ware saucepan until tender. To one quart of tomatoes add one teaspoonful each of salt and sugar, one quarter teaspoonful of pepper, and a tablespoonful of butter. Thicken with a teaspoonful of cornstarch wet in cold water, or with one half cupful of cracker or bread-crumbs.