ls.

WARMED-OVER POTATOES.--Cut cold boiled potatoes into very thin
slices; heat a little cream to boiling in a saucepan; add the potato,
season lightly with salt if desired, and cook until the cream is
absorbed, stirring occasionally so as to prevent scorching or breaking
the slices.

VEGETABLE HASH.--With one quart finely sliced potato, chop one
carrot, one red beet, one white turnip, all boiled, also one or two
stalks of celery. Put all together in a stewpan, cover closely, and set
in the oven; when hot, pour over them a cup of boiling cream, stir well
together, and serve hot.

THE SWEET POTATO.

DESCRIPTION.--The sweet potato is a native of the Malayan
Archipelago, where it formerly grew wild; thence it was taken to Spain,
and from Spain to England and other parts of the globe. It was largely
used in Europe as a delicacy on the tables of the rich before the
introduction of the common potato, which has now taken its place and
likewise its name. The sweet potato is the article referred as potato by
Shakespeare and other English writers, previous to the middle of the
seventeenth century.

PREPARATION AND COOKING.--What has been said in reference to the
common potato, is generally applicable to the sweet potato; it may be
prepared and cooked in nearly all the ways of the Irish potato.

In selecting sweet potatoes, choose firm, plump roots, free from any
sprouts; if sprouted they will have a poor flavor, and are likely to be
watery.

The sweet potato is best cooked with the skin on; but all discolored
portions and the dry portion at each end, together with all branchlets,
should be carefully removed, and the potato well washed, and if to be
baked or roasted, well dried with a cloth before placing in the oven.

The average time required for boiling is about fifty minutes; baking,
one hour; steaming, about one hour; roasting, one and one half hours.

_RECIPES._

BAKED SWEET POTATOES.--Select those of uniform size, wash clean,
cutting out any imperfect spots, wipe dry, put into moderately hot oven,
and bake about one hour, or until the largest will yield to gentle
pressure between the fingers. Serve at once without peeling. Small
potatoes are best steamed, since if baked, the skins will take up nearly
the whole potato.

BAKED SWEET POTATO NO. 2.--Select potatoes of medium size, wash and
trim but do not pare, and put on the upper grate of the oven. For a peek
of potatoes, put in the lower part of the oven