472 DR. CHASE'S RECIPES. 



pour over ^ pint of cream (milk will do, but if milk is used, use butter more 

 freely); then the balance of the potatoes, as the first, and cover with the bal- 

 ance of the crumbs and cream, or milk, as before, with more butter, and bake 

 until richly browned and well heated through. To be eaten with butter or 

 any meat gravies for dinner or tea. The same may be done with sweet pota- 

 toes, several other plans of cooking which are given below. 



Potatoes, Gravy for. — Put a table-spoonful or more of butter, accord 

 ing to the quantity of potatoes you have, into a frying-pan and set over the fire 

 until brown, being careful not to scorch it. Mix a table-spoonful of flour in a 

 cup of tliin, sweet cream, or milk, if one has no cream; pour into the browned 

 butter, boil up, season with p)epper and a little salt if necessary, and turn over 

 the potatoes. 



Sweet Potatoes, to Bake— Moist and Nice. — Those with experi 

 ence in baking sweet potatoes, claim them to be more moist, and sweeter, for 

 having been half boiled, or steamed, before putting into the oven. Very small 

 ones should not be chosen for baking. Bake in a moderate oven. 



Sweet Potatoes, Broiled. — Thinly pare large, fine sweet potatoes. 

 Cut them lengthwise into thick slices, and broil them, upon a wire griddle, over 

 a clear hot fire. "When crisp and brown, put them upon a hot platter, sprinkle 

 pepper and salt over them and add butter cut into small pieces. Serve very hot. 



Sweet Potato Cakes — Very Nice. — Remove the skin from 2 or 8 

 medium-sized sweet potatoes, left over, and mash them nicely, and mix in 

 about 3 ozs. (3 small table-spoonfuls) of flour, salt and pepper to taste, a good 

 lump of butter, and warm milk enough to make a good dough. Roll this out 

 on the kneading board, and cut out a cake about the size of yoxu- baking tin; 

 butter the tin well, and scatter a little flour over it; then lay in; when you think 

 ii is nearly done, turn it over. If the bottom of the oven is very hot, put a 

 grate under the baking-tin to prevent getting too much browned. The danger 

 of burning is lessened if instead of one cake you cut the dough in buscuit-shape 

 about 3 inches thick. If covered while baking, the cakes will be more moist. 

 These can be made of other potatoes as well as of the sweet ones. 



Remarks.— E.\theT of these plans not only enable one to use up cold or left- 

 over sweet potatoes, but "Irish" potatoes, too, and at the same time make a 

 nice dish for the table— the same as though the potatoes had been cooked pmr- 

 posely for these uses; in fact, it is well to cook some extra ones for either of 

 these purposes, preferred, at the time. 



FRUIT— How and When to be Eaten to Receive the Great- 

 est Benefit. — Oeneral Bemarks. — We now come to the question of fruit aa 

 eaten in its natural state — uncooked — and also in its various forms of cookery. 

 And as apples are used throughout the year, as well as more freely than 

 any. other kinds, they will receive the greater attention; but what is said of 

 them will apply, generally, with equal force to most other fruit, in their season. 

 To derive the greatest benefit from the use of almost any kind of fruit, in its 

 natural state, it should be eaten just before the meal, or at its close; then not 

 any "nibbling" of it between meals; for this plan is a very great source, or 



