Browned Sweet Potatoes.
Boil, and peel neatly. Lay in a dripping-pan, and baste often with good dripping, or butter, until glossy and delicately browned.
Hominy Croquettes.
2 cups of boiled, fine-grained hominy; 2 beaten eggs; 2 tablespoonfuls melted butter; salt to taste.
Work the hominy smooth with the butter; beat in the eggs with a wooden spoon; salt, and make into long balls, with floured hands. Flatten at the ends, roll in flour, and fry to a golden brown in lard or dripping. Drain, and pile upon a flat dish.