Another way of cooking potato pumpkin
is to cut it in slices, pare off the rind, and make a puree as directed
for turnips.
* * * * *
SWEET POTATO.
Take those that are nearly of the same size, that they may be done
equally--wash them clean, but do not peel them--boil them till tender,
drain the water off, and put them on tin sheets in a stove for a few
minutes to dry.
* * * * *
SWEET POTATOS STEWED.
Wash and wipe them, and if they be large, cut them in two lengths; put
them at the bottom of a stew pan, lay over some slices of boiled ham;
and on that, one or two chickens cut up with pepper, salt, and a bundle
of herbs; pour in some water, and stew them till done, then take out the
herbs, serve the stew in a deep dish--thicken the gravy, and pour over
it.
* * * * *
SWEET POTATOS BROILED.
Cut them across without peeling, in slices half an inch thick, broil
them on a griddle, and serve them with butter in a boat.
* * * * *
SPINACH.
Great care must be used in washing and picking it clean; drain it, and
throw it into boiling water--a few minutes will boil it sufficiently:
press out all the water, put it in a stew pan with a piece of butter,
some pepper and salt--chop it continually with a spoon till it is quite
dry: serve it with poached eggs or without, as you please.
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