Valuable To Housekeepers

The usual varlety of green vegetables fresh Irom the garden being no longer in season, the sweet potato will be found a never-failinít resource with the housekeeper, and as it is wholesome and relished by nearly everyone, ii served with variety, it may be found on the table every day duriine the fall and winter. KOAST SWEET POT ATOES.- Wash and rul) uniform slzed potatoes, put ïn a lfirse pan and set in the oven and COOk ïmtil tender. BAKED SWEET POTATOES.- Fry a piece of fresh, fat pork in a pan; wasli and rub dry, sweet potatoes, lay around the meat, put in the oven and bake until done and brown. ESCOLLOPED SWEET POTATOES. '. - Wush and steam, or boil large sweet potatoes; peel and slice; put a layer In the bottom of a Jarge baking-dish, cover with sugar and butter; put on another layer of potatoes and more butter and sugar. Set in the oven until brown. SEASONED SWEET POTATOES.- Boil large sweet potatoes. Peel and Blice; put a layer in the bottom oï a baking-diüh. sprinkte with salt and bits of butter. then more potatoes anti seasoning. Set in the stove to brown. PRIED SWEET POTATOES- Boil and peol large sweet potatoes. Slice and fry in boiling fat. SWEET POTATOES FKIED IN" BUTTER.- Peel and slice cold boiled potatoen; make egg batter, to whlch add a Httle sugar, dip in the slices and fry in boiling hot butter; let brown and turn. Sprinkle with powdered sugar and cinnamon and serve very hot. STEWED SWEET POTATOES.- Pare ;uid slice thick; put in water and boil until tender; drain, dredge ■vith flour, add a tablespoonful of butter, half a pint of milk and a little salt. Stir until it boils and serve hot. SWEET POTATO PUFF.- Mash two cupfuls of boiled sweèt potatoes; put in a sauce-pan, add the beaten yolks ol two eggs, half a teacup of cream, a tablespoonful of butter and a little salt; stir over the ïire until well mixed. Take up and add carefully the well-beaten whites of the egga. Heap on a flat, well-greased bakingdish, and bake in a quick oven until brown. SWEET POTATO CBOQUETTE8.- Takë two eupfuls of bolled, mashed Tii)tatois; beat tlif yclks of two eggs until light, add them to the potatoes witli two tablespoonfuls of crcam, a tablospoonful oí butter, half a teaspoonful of salt, half a g-rated nutmeg, and a teaspoonlul of ehopped parsley, mix and put in a saueepan; stir over the lire until the mixture leaves the sides of the pan; take from tlie fire, cool and make into croquettes; dip first in beaten egg-, then in bread crumbs and fry In boüing lara. HARLAND SWEET POTATOES. - Paxe two or thxee large potatoes and cut in email squares. Put a table spoonful of butter into a frylngpan, let it melt and add one tablespoonful of ïlour, mix until smooth; pour in half a pint oí milk, stir unril it boils, add a little salt. Put a a layer oJ this mixture in the bottoiu oí a. baking-di.sli, tlien a layer of the pofcatoes, then a little sprinkle of salt, nutmeg and minced thyme, then another layer oí sauce and potatoes, uutil the dish is full; sprinkle the top lightly with girated breai crumbs and set in the oven to brown. Serve hot in the dish in thich it was baked. SWEET POTATO FRITTHKS.- Boil amd mash, mix in egg batter, to wWch add a little sugar. Fry in boiling fat. Sprinkle with sugar and nutmeg. SWEET POTATO PUDDING.- Grate ome quai-t of raw weet potatoea. Mix with three eupfuls oi sugar, one cupful of butter, half a cupial of sifted flour, one quart of milk and four eggs, well beaten. Flour with nutmeg, pour in a baklng-dish, bakë brown and serve with sauce. SWEET POTATO PUDDING.- Mafih two pounds of boiled sweet potatoes voy srnooth, wit li half a pound f buttr. Beat rell and adel six wellbeaten eggs, a teacupful of milk and one gi-ated lemon. Bake and serve vith rich sauc '. SWEET POTATO Cü.STABD.- Boii and mash sweel potatoerf. To a pint, aild four well-beatfn pjfga and quari (.; milk; set on the stove and stil1 in ;i teacupful of sugair. Let heat; toke off, flavor and pour in a erust and bake. SWEET POTATO PIE.- Take one pint. of mashed sweel potatoes and a teacupful of sweet milk. Beat the yelks of four eggs and cream a teacupful of butter and sugar each, together; mix with the potatoos. Flavor with nutmeg. Beat the whites of the eggs to a stift frotli and Ktir in. I-fTie pie-tins witli puff paste, pour in the mixture and bake. SLK7ED SWEET POTATO PIE.- Boil sweet potatoes; peal and sliee. Place evenly on the Ixittom of a pietin lined with ernst. Spread over thiekly with butter and sugar, then another layer of potatoes and butter and sugar. Pour over a small glass of wine or vinegar and bake in a very hot oven until brown.