COOKING SWEET POTATOES. 85 



roast beef or fresh pork, basting them often with the 

 drippings. They will be found very nice," 



Sweet Potato Pie. — The following recipe for sweet 

 potato pie comes all the way from Arkansas: "One 

 quart of sweet potatoes boiled and well strained, three 

 beaten eggs, three tables])oonfuls of sugar, one tablespoon- 

 ful of butter, half a nutmeg (grated), half a teaspoon- 

 ful of ground cinnamon, a little ground cloves, a little 

 lemon peel, or a little essence of lemon, enough cream 

 or milk to make the mixture of the consistency of 

 batter ; make a rich pastry, and, covering ' your bake- 

 plate, pour in the mixture and bake with a top crust." 

 The above must make a rich pie, wholesome and ap- 

 petizing. Half the condiments might be omitted, and 

 still it would be most excellent. 



Glazed Sweet Potatoes. — Boil softly, peel care- 

 fully, and lay in a greased dripping-pan in a good 

 oven. As they begin to crust over, baste with a little 

 butter, repeating this several times as they brown. 

 When glossy and of a golden russet color, serve. 



Sweet Potato Pudding. — Two coffee-cupfuls of 

 mashed, boiled sweet potatoes ; add one teacupful of 

 sugar, one teacupful of butter, four eggs, one teacup- 

 ful of sweet cream, one teaspoonful of cinnamon, one 

 grated nutmeg, one teaspoonful of extract of lemon, and 

 a pinch of soda dissolved in a teaspoonful of water. 

 Beat the eggs light ; add .sugar and butter rubbed to 

 a cream ; stir all together Avith the mashed potatoes 

 while hot. Cover a deep plate with puff paste ; pour 

 in the mixture. Bake in a moderate oven. When 

 done, cover the top with slices of fruit marmalade 

 and sprinkle thickly with granulated sugar. 



