To Fry Sweet Potatoes.
Parboil and cut in thick slices, sprinkling over them pepper, salt, and sugar. Fry with a slice of fat pork. Take from the pan, sift over them pounded cracker, and serve.—Mrs. S. T.
To Cook Inferior Sweet Potatoes.
Boil till nearly done. Cut in thick slices; put a layer in the bottom of a baking dish. Put pepper, salt, sugar, bits of butter, and a teaspoonful vinegar on this layer, and so on till the dish is filled, leaving a layer of seasoning for the top. Pour over it a teacup rich milk. Put a tin plate on top and bake a few minutes. Put grated cracker, on top.—Mrs. S. T.
To Dress Yams.
Steam them till done, peel and slice them. Put in a buttered baking-dish a layer of yam, on which put sugar and some lumps of butter. Fill up the dish in this way, and when full, pour over it milk or cream, and bake brown.—Mrs. Dr. P. C.
To Stew Egg-plants.
Put them on whole in a plenty of water, and let them simmer till tender. Then take off the skin and divide them. Mash them well in a deep dish, adding a large spoonful butter and some grated bread crumbs. Grate bread crumbs on top, and brown it.
Purple egg-plants are best.—Mrs. M.
To Fry Egg-plant.