io8 THE BOOK OF RARER VEGETABLES 
pieces ; also from seed. The latter is gathered when ripe, 
and is covered with soil to preserve it. In spring the 
seeds are taken out of the ground and sown. Great care 
must be taken that the roots or seeds are not injured by 
frost. It is found that a much larger crop of roots 
is obtained when the plants are given stakes or supports 
during growth. They twine round the sticks very 
regularly, much like our Scarlet Runners, and the tubers 
average from 14 to 20 inches long, the upper part being 
smallest, and this is often used for planting when cut, 
and the thick and fleshy part for food. 
American Yams a la Francaise 
A very good way of cooking Yams is that advised by 
Mrs de Salis. Cut the Yams into slices about half an 
inch thick, trim into oval shapes, put them into a pan 
full of water ; wash and drain them upon a cloth ; next 
place them in a stewpan with two and a half ounces of 
butter, and season with salt and a grate of nutmeg. 
Moisten with a pint of water ; put the lid on and let 
them simmer for three-quarters of an hour, turning them 
over occasionally, so that they may be equally a bright 
yellow colour on both sides. Arrange in a circle, and 
pour the following sauce over them : — 
Mix an ounce of butter with a dessert-spoonful of 
flour ; put it into a stewpan with a gill of cream, a tea- 
spoonful of castor sugar, a little salt, and a teaspoonful 
of lemon-juice. Stir this over the fire till it thickens, 
when it will be ready. 
To Boil Yams 
Having peeled and well washed them, place in cold 
water and boil exactly as Potatoes. 
To Bake Yams 
Wash and lightly scrape the Yams. Then bake in a 
hot oven till soft. Serve as baked Potatoes with butter, 
pepper, and salt. 
