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Ymn Chips. — Pare a yam and boil until tender, cut it in chips ; 

 fry in boiling lard and serve hot. 



Yarti Rice.— Pare a yam and boil until tender; press through a 

 colander onto a hot dish; shaking the colander lightly every few 

 seconds, to cause the yam to fall off in short grains like rice; serve 

 very hot. 



Yatn Rissoles. — Pare, boil and mash a yam with pepper and salt, 

 and if liked, a little minced parsley; shape into rissoles, cover with 

 egg and bread crumbs, and fry until a light brown. 



Yam Border.— Pare, boil and mash a fairshaped yam, about two 

 pounds in weight, and add to it two tablespoonful of butter, half a 

 cup of boiling m ilk, one tablespoonful of salt, the yolk of two eggs (well 

 beaten); beat the mixture until very light; butter a border mould, 

 pack the yam in it, and let it stand for eight minutes, beat the whites 

 of the eggs to a froth, add salt, turn out the yam, cover with the 

 whites and put in an oven to brown; take from oven and fill the 

 centre with meat or flesh heated in a sauce. 



Yam au Choux.— Take one pound of boiled yam, one boiled 

 cabbage, two tablespoonful of cream, one ounce of butter, with salt 

 and pepper to taste ; rub the yam and cabbage through a wire sieve, 

 mix together with butter, cream and seasoning; pile upon a dish, 

 and serve with fried croutons of bread around. Serve very hot. 



Porcupine Yam. — Take two pounds of yam, boil and mash with 

 one egg and salt to taste ; shape and roll in beaten egg and vermi- 

 celli ; fry. Serve hot with parsley. 



Yam Fritters. — Pare and boil half a pound of yam until soft, 

 beat lightly with a fork ; beat the yolks of four and the white of three 

 eggs, add two tablespoonful of cream, two tablespoonful of wine, 

 one dessertspoonful of lemon juice and half a teaspoonful of grated 

 nutmeg; beat all altogether until extremely light, put plenty of lard 

 into a frying pan and drop a tablespoonful of the butter at a time 

 into it, and fry the fritters to a nice brown. Serve with wine sauce 

 (served separately), or only sprikle powdered sugar over them. 



Yam Pudding. — Take half a pound of yam, two eggs, one lemon, 

 two ounces of butter, two ounces of sugar; pare and boil the yam, 

 and rub it through a sieve while hot ; beat the butter and the yam 

 together, and allow the whole to cool ; break the eggs and separate 

 the yolks from the whites; beat the yolks until light, and add sugar, 

 the juice of a lemon as well as the grated rind, and the yam. Whisk 

 the whites to a stiff froth and stir lightly in before baking ; put in a 

 well buttered dish and bake in a brisk oven for twenty minutes. 



Yam en Brim.— Cui up one pound of yam already boiled, and fry 

 to a light brown ; sprinkle thickly with chopped parsley and shalat 

 or mushroom, pepper, salt and lime juice; serve very hot. 



