Practical vegetarian cookery

tender put them in a quick oven to roast to a delicate crust. ESCALOPED SWEET POTATOES. Pare medium sized potatoes; cut into halves or into three slices, according to size; place a layer in a baking pan, add bits of butter, pepper, and a generous sprinkling of sugar; then add another layer of potatoes and seasoning. When all have been used, add enough boiling water to show through them, but not quite enough to cover them. Cover the pan and bake one hour in a moderate oven; then remove cover and bake one half hour longer until the potatoes are nicely browned on top. Serve in the dish in which they are baked. SWEET POTATO CURRY. Pare potatoes and cut into dice, about an inch in size; sprinkle with curry powder and brown in two tablespoonfuls of butter. When they are half cooked salt, pepper and cover with soup stock; boil until tender. SWEET POTATO CROQUETTES. Boil, peel, and mash six large sweet potatoes; season with salt, a tablespoonful of butter, one of sugar and a little pepper. When cold, mold into croquettes, dip into beaten egg, then into finely rolled bread crumbs, and fry brown in hot fat. GLACED SWEET POTATOES. Cut cold boiled, or steamed potatoes, into slices about an inch thick and season to taste. For one pint of potatoes, melt one fourth cupful of butter and add one tablespoonful of sugar. Dip the slices into this liquid and lay them on a large pan. Cook for twelve minutes in a very hot oven, or until they become a rich glossy brown. Serve hot. FRIED SWEET POTATOES. Peel and slice sweet potatoes about one fourth inch thick; fry in deep fat for about ten minutes, drain on a brown paper in warm oven for a few minutes, sprinkle with salt; serve hot. BROWNED SWEET POTATO. After potatoes are steamed until tender, peel and cut them in lengthwise strips; brown in hot cocoanut butter or vegetable oil. WARMED UP SWEET POTATOES. Any left over cold steamed potatoes can be made into a relish by peeling, slicing and frying