the better they become. Put in a baking dish; smooth with a knife
dipped in milk; place a lump of butter in the center; sprinkle with
pepper, and place in a hot oven for a few minutes.



BROWNED SWEET POTATOES. MRS. ECKHART.

Pare, and cut in halves. Have in a skillet some hot fryings, in which
place potatoes; pour in about one-half pint of water; season with salt
and pepper. Cook until tender. Remove the cover, and let brown; take
out in dish; throw a spoonful of sugar into skillet, with a little
flour and water; let boil up once or twice, and pour over the
potatoes.



SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS.

Boil your potatoes until soft; slice them, and lay in a buttered
pudding dish. Sprinkle each layer with light brown sugar; and dot
thickly with bits of butter. Over all pour enough water to cover well
the bottom of your dish. Set in oven and bake half an hour or more,
thoroughly browning the top, and cooking the sugar, butter and water
into a rich syrup. Some add, also, a dash of flour between the
layers. Serve hot with your meat and other vegetables.



DRIED PUMPKIN. MRS. J. EDD THOMAS.