Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and well buttered. Pour in four tablespoonfuls of warm water to generate steam, cover closely and bake half an hour. Uncover and brown. This is an especially nice dish for a family dinner, and always liked by children. Buttered sweet potatoes Boil sweet potatoes and peel them. Lay in a deep dish and upon each potato put a teaspoonful of butter. Set in the oven and heat until the butter sizzles about the edge of the dish. Then send to the table. Sweet potato croquettes Into two cupfuls of boiled and mashed sweet potatoes beat a tablespoonful of butter, and stir in a saucepan over the fire until smoking hot. Now remove and add a tablespoonful of cream and the yolks of two eggs. When cold, form into croquettes and roll each croquette in beaten egg and cracker-crumbs. Arrange all on a platter and set in a cold place for several hours before frying in deep cottolene or other fat to a golden brown. Sweet potato puff Into two cupfuls of boiled and mashed sweet potatoes beat three whipped eggs, a cupful of milk, two tablespoonfuls of melted butter and seasoning to taste. Beat hard and bake in a greased pudding-dish. Sweet potato and chestnut croquettes Boil and mash enough sweet potatoes to make two cupfuls, and enough Spanish chestnuts to make one cupful. Rub the nuts and potatoes together while hot and beat into them two tablespoonfuls of butter, four teaspoonfuls of cream, two beaten eggs, and season to taste. When cold, form into croquettes, roll in egg and cracker-crumbs, and set in a cold place for an hour before frying in deep, boiling cottolene or other fat. RICE Boiled rice Into three pints of hot salted water, when at a fast boil, throw half a cupful of raw rice, previously washed and picked over. Keep it at a furious boil for twenty minutes, when test a grain to see if it is done. If it is soft, drain away every drop of water; set the uncovered pot at the back of the range for two minutes to dry