Utilization of the Sweet Potato' 51 



gredients to flour and sift into mixture. Add nuts and 

 raisins. Bake in greased pans and combine in and frost 

 two layers with the following frosting: % cup water, 1 cup 

 sugar, 1 egg, ^4 teaspoon vanilla. Cook water and sugar to- 

 gether until the sirup threads when dropped from a spoon. 

 Eemove from fire and beat into stiffly beaten egg-white. Add 

 vanilla and beat until consistency to spread. 



SWEET POTATO DROP COOKIES 



2 cups mashed sweet potatoes, 1% cups sugar, 4 teaspoons 

 baking-powder, 1 teaspoon cloves, 1/2 cup raisins, 1 egg, Yz 

 cup fat, 2 cups flour, 1 teaspoon cinnamon, % teaspoon nut- 

 meg, 1 teaspoon salt. Cream fat and sugar. Add beaten 

 egg, mashed potatoes, dry ingredients sifted together and 

 raisins. Drop from spoon on greased tin and bake in 

 moderately hot oven. 



BOILED SWEET POTATOES 



The roots are washed and boiled as Irish potatoes, but with- 

 out peeling. When sufficiently done to permit piercing with 

 a straw, take up and peel; when large, cut lengthwise; place 

 in covered dish and pour melted butter over them. Boiling 

 is especially popular in the North where the varieties grown 

 are commonly dry and mealy. 



SLICED AND BAKED SWEET POTATOES 



Slice roots that have been boiled until nearly done, place 

 butter sprinkled with sugar between slices ; continue layer of 

 butter and sugar and potato slices alternately until baking 

 dish is full. Add a small quantity of water and bake 

 thoroughly. 



BICED SWEET POTATOES 



Force boiled sweet potatoes through a rieer, or a coarse 

 strainer into a hot vegetable dish. Avoid rehandling in order 

 to keep the potatoes light and attractive in appearance. 

 Eiced sweet potatoes are particularly appropriate with roast 

 beef, roasted chicken or any meat served with gravy. 



