Clean and peel the desired number of potatoes and boil them as already
explained. Cut them in half lengthwise, so that each piece has a flat
side. Melt fat in a frying pan, add the halves of sweet potato, and fry
until slightly brown. Then turn and fry on the reverse side. About 10 or
15 minutes before removing from the pan, pour a small quantity of
molasses or a mixture of sugar and water over the potatoes, and allow
them to cook in this sirup until they are well covered with the sweet
substance. Remove from the pan and serve at once. 97. MASHED SWEET
POTATOES.--Used alone without further preparation, mashed sweet potatoes
make a very palatable dish. However, as in the case of mashed white
potatoes, numerous appetizing dishes, such as croquettes, patties, etc.,
can be made of mashed sweet potatoes, whether left from a previous meal
or cooked for this purpose. In the preparation of all such dishes, the
recipes given under White Potatoes may be followed.
Peel the desired number of potatoes and cook them in boiling salted
water until they may be readily pierced with a fork. Drain, force
through a sieve or a ricer, and season with salt, pepper, and a small
amount of butter. Thin the mixture with sufficient hot milk to make it
of a stiff, mush-like consistency. Then beat vigorously until the potato
is light and creamy. Serve hot.
RADISHES AND THEIR PREPARATION
98. RADISHES are a root vegetable used almost exclusively as a relish or
to lend flavor to a vegetable-salad mixture.
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