Practical vegetarian cookery

by Unknown

FRIED SWEET POTATOES.

Peel and slice sweet potatoes about one fourth inch thick; fry in deep fat for about ten minutes, drain on a brown paper in warm oven for a few minutes, sprinkle with salt; serve hot.

BROWNED SWEET POTATO.

After potatoes are steamed until tender, peel and cut them in lengthwise strips; brown in hot cocoanut butter or vegetable oil.

WARMED UP SWEET POTATOES.

Any left over cold steamed potatoes can be made into a relish by peeling, slicing and frying a delicate brown in butter.

ONIONS.

Steam old onions; stew young onions.

TO STEAM ONIONS.

Put them whole into a baking dish, covered with a plate; set it in a hot oven to steam for three or more hours; take off the coarse outer skin and serve the onions in a hot, covered, vegetable dish, with butter, salt, and black pepper.