1090 JOURNAL OF THE EOYAL HORTICULTURAL SOCIETY. 



[We have tried this without scraping off the skin, merely serving 

 like baked Potatos, and they were very good, somewhat reminding one of 

 shredded Cocoanut, only much softer in texture. — Ed.] 



Baked Yams.— Tare a Yam, put it in the oven and bake until soft, 

 take it out of the skin, mash with butter, put back into skin, cut in 

 pieces, and serve hot. 



Boiled Yams. — Pare a Yam, put it into boiling water, cook until tender ; 

 serve whole. 



Yam Chips. — Pare and boil a Yam until tender, cut into chips, fry in 

 boiling lard, and serve hot. 



[We think these " chips " the most delicious thing of the kind we 

 ever tasted — far better than any Potato-chips. We have sometimes 

 boiled them as here directed and sometimes cut them into chips unboiled 

 and cooked them entirely by the frying, and it is difficult to say which 

 were the nicer. — Ed.] 



Yam Bice. — Pare and boil a Yam until tender, press through a colander 

 on to a hot dish, shake the colander lightly every few seconds, to cause 

 the Yam to fall off in short grains like Rice ; serve very hot. 



[This is excellent — far superior to mashed Potatos. — Ed.] 



[Sliced and fried Yam : We cut them into thin slices and fried them 

 in boiling fat, and they were as crisp as glass and most delicious. — Ed.] 



Yam Bissoles. — Pare, boil, and mash a Yam, add pepper and salt and, 

 if liked, a little minced Parsley. Shape into rissoles, cover with egg and 

 bread crumbs, and fry until a light brown. 



Yam Border. — Pare, boil, and mash a fair-sized Y'am, about two pounds 

 in weight, add to it two tablespoonfuls butter, half a cup boiling milk, one 

 tablespoonful salt, the yolks of two eggs well beaten ; beat the mixture 

 until very light. Butter a border mould, pack the Yam in it, and let it 

 stand for eight minutes. Beat the whites of the eggs to a froth, add salt, 

 turn out Yam, cover with the whites, and put in an oven to brown ; take 

 from oven and fill the centre with meat or fresh fish heated in a sauce. 



Yam aux Ghoux. — One pound boiled Yam, one boiled cabbage, two 

 tablespoonfuls cream, one ounce butter, with salt and pepper to taste. 



Rub the Yam and Cabbage through a wire sieve, mix together with 

 butter, cream, and seasoning ; pile upon a dish and serve with fried 

 croutons of bread around. Serve very hot. 



Porcupine Yam. — Two pounds Yam, boil and mash with one egg and 

 salt to taste ; shape and roll in beaten egg and vermicelli ; fry. Serve 

 hot with parsley. 



Yam Fritters. — Pare and boil half a pound of Yam until soft, beat 

 ightly with a fork ; beat the yolks of four and the whites of three eggs, 

 add two tablespoonfuls of cream, two tablespoonfuls of wine, one dessert- 

 spoonful of lemon -juice, and half a teaspoonful grated nutmeg. Beat all 

 together until extremely light. Put plenty of lard into a frying-pan, 

 drop a tablespoonful of the batter at a time into it, and fry the fritters 

 a nice brown. Serve with wine sauce served separately, or only sprinkle 

 powdered sugar over them. 



Yam Pudding. — Half a pound Yam, two eggs, one lemon, two ounces 

 butter, two ounces sugar. Pare and boil the Yam and rub it through a 

 sieve while hot. Beat th6 butter and the Yam together and allow the 



