io8 THE BOOK OF RARER VEGETABLES 



pieces ; also from seed. The latter is gathered when ripe, 

 and is covered with soil to preserve it. In spring the 

 seeds are taken out of the ground and sown. Great care 

 must be taken that the roots or seeds are not injured by 

 frost. It is found that a much larger crop of roots 

 is obtained when the plants are given stakes or supports 

 during growth. They twine round the sticks very 

 regularly, much like our Scarlet Runners, and the tubers 

 average from 14 to 20 inches long, the upper part being 

 smallest, and this is often used for planting when cut, 

 and the thick and fleshy part for food. 



AMERICAN YAMS A LA FRANCAISE 



A very good way of cooking Yams is that advised by 

 Mrs de Salis. Cut the Yams into slices about half an 

 inch thick, trim into oval shapes, put them into a pan 

 full of water ; wash and drain them upon a cloth ; next 

 place them in a stewpan with two and a half ounces of 

 butter, and season with salt and a grate of nutmeg. 

 Moisten with a pint of water ; put the lid on and let 

 them simmer for three-quarters of an hour, turning them 

 over occasionally, so that they may be equally a bright 

 yellow colour on both sides. Arrange in a circle, and 

 pour the following sauce over them : 



Mix an ounce of butter with a dessert-spoonful of 

 flour ; put it into a stewpan with a gill of cream, a tea- 

 spoonful of castor sugar, a little salt, and a teaspoonful 

 of lemon-juice. Stir this over the fire till it thickens, 

 when it will be ready. 



To BOIL YAMS 



Having peeled and well washed them, place in cold 

 water and boil exactly as Potatoes. 



To BAKE YAMS 



Wash and lightly scrape the Yams. Then bake in a 

 hot oven till soft. Serve as baked Potatoes with butter, 

 pepper, and salt. 



