Sweet Potatoes with Cream.
Wash and scrub 4 large sweet potatoes and boil them. When done scrape off the skin, cut into quarters or eighths and put them in a saucepan with 1 heaping tablespoon butter, ¼ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon sugar and ½ cup of rich cream. Cover closely and stand at the side of the fire for 15 minutes, shaking frequently. — Mrs. R. Albrecht.
Candied Sweet Potatoes.
Wash, scrub and parboil the potatoes. Scrape off the skin and cut them into ½-inch slices. Arrange in layers in a greased baking dish, putting over each layer bits of butter, a pinch of salt, a little granulated sugar and a few drops of water. For a good dishful about ⅔ of a cup of sugar, 2 tablespoons butter and 2 tablespoons water will be needed. Bake slowly in a moderate oven until they are browned on top and candied all through; this will take about an hour. — Mrs. R. Albrecht.
Choose red or green peppers of even size and of round rather than long shape. Cut off the tops, remove seeds and veins, cover with boiling water and parboil for 5 minutes. Drain, fill with the stuffing, arrange in a baking dish, pour in any good stock ½ inch deep and bake 30 minutes in a hot oven.
Stuffing.—Chop very fine sufficient cold roast chicken to make ¾ cupful. Add 1½ cups soaked bread crumbs, 1 large tomato skinned and cut fine or ½ cup canned tomato, ½ medium sized onion chopped fine, 1 heaping tablespoon butter melted, 1 tablespoon chopped parsley, 1 raw egg, and a scant ½ teaspoon salt. — Mrs. R. Albrecht.
Stuffed Green Peppers.
Six large green peppers, 1 pound chopped beef, ½ pound chopped pork. Cut tops off peppers, remove seeds and white pulp. Put them in dish, scald with hot water and let stand 10 minutes. Add a little soaked white bread to keep meat