CANDIED SWEET POTATOES

Boil or steam. Scrape, slice and put in pan with layers of butter, brown sugar and potatoes. Cook until candied in stove, or put in saucepan on top of stove and cook until thick syrup.

Sweet potatoes can be wished, wiped and brushed with a little grease and baked in oven until mealy and soft.

Cut in small pieces after peeling. Put on stove with just enough water to keep from sticking to vessel, as it contains so much moisture. Cook until tender and drain if there should be too much liquid. Season with butter and salt. Some fry in butter as you would squash.

Wash, peel and boil until done. This requires about an hour. Cut lengthwise strips. Dip in butter, then in flour and saute on both sides until brown. They can be mashed as potatoes, mixed with an egg, seasoned and made into cakes, dipped in flour and sauted as above.

Wash, peel and cut in pieces. Cook in salted water until tender. Drain. Season like okra, adding a little cream.

Another way to cook squash : After boiling add season- ing and a little cream or milk and an onion, chopped fine. Put butter in saucepan and fry until brown.

Small squash are so pretty to serve creamed squash in. Hull out center without peeling them. Cook the pieces as above and let the hulls steam until tender, but not long enough to spoil the shape. Season with cream, butter, pep- per and salt and a little grated onion. Fill cavities. Run in stove and let season. Can be served on individual plates or as an entree.

Wash, peel or scrape. Let stand in cold water for awhile. Cut in inch pieces. Boil in salted water, changing several times. When tender serve in cream sauce.