Broiled Sweet Potatoes

Take some peeled sweet potatoes which have been steam-boiled and slice them three-eighths of an inch thick, trim them to olive-shaped pieces and place them in a double broiler, salt them well and coat with some melted butter, then broil them over a slow fire. When done, serve inside a folded napkin.

Roasted Sweet Potatoes

After washing them thoroughly cut off both ends, pare them into olive-shaped pieces, put a lump of butter in a bakingpan and put the potatoes in with it and roast in a moderate oven for about half an hour. Serve on a folded napkin.

Sweet Potatoes Souffled

Slice some sweet potatoes to quarter-inch widths and fry them slowly in white fat in order that they may cook without coloring or stiffening. Drain them well for ten minutes and then return to the hot fat, when they should puff up considerably.

Sweet Potato Waffles

Mix to a smooth batter half a breakfast cupful of sweet potatoes well boiled and mashed, together with four tablespoonfuls of flour and one each of butter and sugar, a saltspoonful of salt and a pint of milk. Bake the batter immediately in a hot waffle-iron, or, if desired, they may be baked on a griddle in the form of cakes.