the inside. Mince two ounces cooked
mutton, season with pepper and salt, mix with the potato pulp and a
little gravy. Return end of potato to its place and bake for about
twenty minutes with a little fat on top of each potato.

BOILED SWEET POTATOES

Put on in boiling water, without any salt, and boil until a fork will
easily pierce the largest. Drain off the water and dry.

FRIED SWEET POTATOES

Boil, peel and cut lengthwise into slices a quarter of an inch thick.
Fry in sweet drippings or butter (cold boiled potatoes may also be fried
in this way).

FRENCH FRIED SWEET POTATOES

Wash and cut small uncooked sweet potatoes into quarters; dry them and
lower them into boiling hot fat. Brown thoroughly; remove with a
skimmer; drain and dry on paper; sprinkle with salt and serve.

ROAST SWEET POTATOES

These are commonly called "baked" sweet potatoes. Select those of
uniform size; wash, and roast in the oven until done, which you can
easily tell by pressing the potatoes. If done they will leave an
impression when touched. It usually requires three-quarters of an hour.
Serve in their "jackets."

ROAST SWEET POTATOES WITH MEAT

Pare, cut lengthwise, salt and put them around roast meats or poultry of
any kind. Roast about three-quarters of an hour, or until brown.

SWEET POTATOES AND APPLES

Wash and pare long sweet potatoes. Cook in boiling salted water until
almost soft; drain and cut slices crosswise, two inches high. Core, pare
and cut apples in one-half inch rounds. Into a spider, place the
potatoes upright, with a slice of apple on top of each. Pour over
one-half cup of maple syrup, one-fourth cup of water and two tablespoons
of butter. Baste frequently until apples are soft. Then pour one
teaspoon of rum over each section, place a candied cherry in the center
of each apple and bake ten minutes. Remove to platter and if desired,
pour more rum over and around. Light the liquor and bring to the table
burning.

CANDIED SWEET POTATOES

Boil sweet potatoes, peel and cut into long slices; place in an earthen
dish; place lumps of butter or chicken-fat if desired on each side, and
sprinkle with sugar. A little water or juice of half a lemon may be
added. Bake until the sugar and fat have candied and the potatoes are
brown.

DRIED BEANS

Look the beans over carefully to remove all dirt and pebbles, then wash
clean. Soak them overnight in plenty of cold water. In the morning pour
off the wate