Page:The Boston cooking-school cook book.djvu/376

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Season mashed boiled sweet potatoes with butter, salt, pep- per, and Sherry wine. Moisten with cream, and beat five minutes. Put in a buttered baking-dish, leaving a rough sur- face. Pour over a syrup made by boiling two tablespoons molasses and one teaspoon butter five minutes. Bake in the oven until delicately browned.

Wash and pare six medium-sized potatoes. Cook in boiling salted water until soft. Drain, cut in halves length- wise, and put in a buttered pan. Make a syrup by boiling three minutes one-half cup sugar and four tablespoons water ; add one tablespoon butter. Brush potatoes with syrup and bake until brown, basting twice with remaining syrup. _

Cut five medium-sized cold boiled sweet potatoes in one- third inch slices. Put a layer in buttered baking-dish, sprin- kle with salt, pepper, and three tablespoons brown sugar, dot over with one tablespoon butter. Repeat, cover with buttered cracker crumbs, and bake until the crumbs are brown.

Wash and pare potatoes, and cut in one-third inch slices. Arrange on skewers in groups of three or four, parboil six / minutes, and drain. Brush over with melted butter, sprinkle with brown sugar, and bake in a hot oven until well browned.

To two cups hot riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, few grains pepper, and one beaten egg. Shape in small balls, roll in flour, fry in deep fat, and drain. If potatoes are very dry, it will be necessary to add hot milk to moisten.

Prepare mixture for Sweet Potato Balls. Shape in cro- quettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.