in a large shallow pan a
half pint of hot water. The water may be turned directly upon the oven
bottom if preferred. Bake slowly, turning once when half done. Serve in
their skins, or peel, slice, and return to the oven until nicely
browned.

BOILED SWEET POTATOES.--Choose potatoes of equal size; do not pare,
but after cleaning them well and removing any imperfect spots, put into
cold water and boll until they can be easily pierced with a fork; drain
thoroughly, and lay them on the top grate in the oven to dry for five or
ten minutes. Peel as soon as dry, and send at once to the table, in a
hot dish covered with a folded napkin. Sweet potatoes are much better
baked than boiled.

STEAMED SWEET POTATOES.--Wash the potatoes well, cut out any
discolored portions, and steam over a kettle of boiling water until they
can be easily pierced with a fork, not allowing the water in the pot to
cease boiling for a moment. Steam only sufficient to cook them, else
they will be watery.

BROWNED SWEET POTATOES.--Slice cold, cooked sweet potatoes evenly,
place on slightly oiled tins in a hot oven, and brown.

MASHED SWEET POTATOES.--Either bake or steam nice sweet potatoes,
and when tender, peel, mash them well, and season with cream and salt to
taste. They may be served at once, or made into patties and browned in
the oven.

POTATO HASH.--Take equal parts of cold Irish and sweet potatoes;
chop fine and mix thoroughly; season with salt if desired, and add
sufficient thin cream to moisten well. Turn into a stewpan, and heat
gently until boiling, tossing continually, that all parts become heated
alike, and serve at once.

ROASTED SWEET POTATOES.--Wash clean and wipe dry, potatoes of
uniform size, wrap with tissue paper, cover with hot ashes, and then
with coals from a hardwood fire; unless near the main fire, the coals
will need renewing a few times. This will require a longer time than by
any other method, but they are much nicer. The slow, continuous heat
promotes their mealiness. When tender, brush the ashes off with a broom,
and wipe with a dry cloth. Send to the table in their jackets.

TO DRY SWEET POTATOES.--Carefully clean and drop them into boiling
water. Let them remain until the skins can be easily slipped off; then
cut into slices and spread on racks to dry. To prepare for cooking, soak
over night, and boil the next day.

TURNIPS.

DESCRIPTION.--The turnip belongs to the order _Cruciferae_,
signifying "cross flowe