SWEET POTATOES MASHED AND BROWNED.

Boil three sweet potatoes of medium size until
done. Peel and squeeze through the patent vegeta-
ble strainer, add a heaping tablespoonful of butter,
salt and pepper to taste, and enough milk to make
very soft. Put in a baking dish, dot it over with
tiny bits of butter and bake until brown. Serve in
the dish in which it is baked. If any is left over re-
move the thin brown skin, make the potato into
small, flat cakes and brown on both sides in a little
butter in a spider.

SWEET POTATO CROQUETTES.

Three medium-sized potatoes baked and mashed
very fine and beaten to a cream with one generous
tablespoonful of butter, three tablespoonfuls of cream,
one teaspoonful of sugar, a little salt, one teaspoonful
of lemon juice, a saltspoonful of cinnamon and one egg
yolk beaten very light, and add at the last the white
of egg whipped to a stiff froth. Form into cones or
cylinders, dip in beaten egg and bread crumbs and fry
in boiling fat. Drain on kitchen paper, sift a little
sugar over them and serve at once.

BRUSSELS SPROUTS.

Pick off any leaves that may be discolored and
wash well a quart of Brussels sprouts, put into a
saucepan with two quarts of boiling water and a
saltspoonful of soda. Boil rapidly until tender
about half an hour just before they are done add a
tablespoonful of salt. Drain them in a colander, and
if it is not time to serve them stand the colander over
steam to keep them hot. Do not let them remain in
the water. When ready to serve put the sprouts in
a vegetable dish and pour over them a pint of rich
cream sauce.

Tags: diabetic recipes, Cooking, dutch oven cooking, Healthy Food, Misc Recipes