USES OF THE SWEET POTATO. 17 



be exposed to tlie sun before using to sweeten them. In 

 August and September, in this County, you will find 

 them lying exposed, for this purpose, on the flat sliud roof 

 of most farm-houses, 



"■ To cook them, when dried as hard as chips, it is only 

 necessary to pour boiling water over them the night be- 

 fore they are wanted, and next day boil, peel, and dress 

 with butter." 



In our estimation nothing can be more palatable than 

 a portion of fat, juicy sirloin of beef, roasted brown, in 

 a large dish surrounded by baked " Yellow Nanse- 

 monds," partially immersed in the hot gravy, and smok- 

 ing on the dming-table ! 



In this region the yellow varieties are sweetest and 

 best for the table, and are largely cultivated for family 

 use ; and, with the superior modes of keeping practised 

 all through the potato regions, they may be kept in 

 good condition until late in the spring. The new, early 

 sorts, make it easy for those who desire it, to have Sweet 

 Potatoes for table use the year through. 



*' Sweet Potato Bread." — Take one cupful of mashed 

 Sweet Potatoes ; one cupful of corn-meal ; one cupful of 

 flour ; one cupful of milk ; two eggs ; one teaspoonful of 

 salt ; two teaspoonfuls of baking-powder ; mix quickly, 

 and if too stiff, add more milk ; bake in a hot oven. 

 There is nothing more wholesome or palatable than this 

 bread. 



As a luxury and for profit m many sections of the coun- 

 try, the ''sweets" have greatly the advantage of the 

 "Irish." Cooked m any way or shape, they are appre- 

 ciated as one of the blessings and comforts of life that no 

 family can afford to be without, when it is possible to 

 procure them. 



