Sweet Potatoes—Browned.
Parboil, peel, and lay in a baking-pan. Baste with a little of your soup stock, then with butter, until they are baked to a nice brown.
Baked Pears and Cream.
Peel ripe pears, and cut them in half, without removing the seeds. Pack in layers in a stoneware jar. Strew each layer with sugar, and drop a pinch of nutmeg in, now and then. Put a small cupful of water in the bottom to prevent burning. Fit on a close cover, and set in a moderate oven. Bake three hours on Saturday, and leave, unopened, in the oven all night. Set upon ice for some hours before you use them. Pour into a glass dish, and eat with cream. They are delicious if the pears are of fair quality.