minute, peel, and brush over with soft butter, then lay
separately in a wide skillet, with an inch of very rich syrup over the
bottom and set over slow fire. Turn the potatoes often in the syrup,
letting it coat all sides. Keep turning them until candied and a little
brown. If wanted very rich put butter and lemon juice in the syrup when
making it. Blade mace also flavors it very well.

_Tipsy Potatoes_: Choose rather large potatoes, peel, and cut across
into round slices about half an inch thick. Pack these in a baking dish
with plenty of sugar, and butter, mace, yellow lemon peel, pounded
cloves, and a single pepper corn. Add half a cup boiling water, cover
and bake till a fork pierces, then uncover, add a glass of rum, and
keep hot, but not too hot, until serving time. Or you can use half a
pint of claret, instead of the boiling water. Still another way, is to
mix a glass of sherry with a spoonful of cream, and add it to the dish
five minutes before it goes to table. Sweet cider can take the place of
wine. So can lemon or orange juice. But to my thinking, the Demon Rum,
or his elder brother whiskey, is best of all.

_Left-over Sweet Potatoes_: Peel, slice thick, dip in melted butter,
roll in sugar well seasoned with grated lemon peel, and nutmeg, lay in a
pan so as not to touch and make very hot in the oven. This last estate
is always better than the first.

_Potato Balls_: Mash boiled or baked sweet potatoes smooth, seasoning
them well with salt, pepper, cinnamon, a little nutmeg, and melted
butter. Bind with a well-beaten egg, flour the hands, and roll the
mashed potato into balls the size of large walnuts. Roll the balls in
fine crumbs or sifted cornmeal, drop in deep hot fat, fry crisp, drain,
and use as a garnish to roast pork, roast fowl, or broiled ham.

_Bananas_: Bananas are far too unfamiliar in the kitchen. They can be
cooked fifty ways--and in each be found excellent. The very best way I
have yet found, is to peel, slice in half, lengthwise, lay in a dish
with a cover, shake sugar over, add a little mace, lemon juice, lemon
peel, and melted butter, then bake until soft--seven to fifteen minutes
in a hot oven, according to the quantity in the dish. Or peel and slice,
leave unseasoned, and lay in the pan bacon has been cooked in, first
pouring away most of the fat. Cook five minutes in a hot oven, and send
to table with hot bread, crisp bacon and coffee for breakfast. A thick
slice of banana, along with