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(Vegetables) - (The International Jewish Cook Book)

Boil sweet potatoes, peel and cut into long slices; place in an earthen
dish; place lumps of butter or chicken-fat if desired on each side, and
sprinkle with sugar. A little water or juice of half a lemon may be
added. Bake until the sugar and fat have candied and the potatoes are

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Place in an agate pudding dish 6 pared and halved (lengthwise) raw
sweet potatoes. Scatter over them three tablespoons of sugar, 2 large
tablespoons of butter cut in small bits, and about 1/2 a cup (good
measure) of water. Stand in a hot oven and bake about 3/4 of an hour.
Baste frequently with the syrup formed in the bottom of the dish. The
potatoes when baked should look clear and the syrup should be as thick
as molasses. Serve in the dish in which they were baked. Should the
oven of the range not be very hot, the dish containing the potatoes
may be placed on top the range and cooked about 25 minutes before
placing in oven to finish baking.

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Peel turnip-shaped globe; cut into small pieces; cover with boiling
water and boil until tender, 30 to 35 minutes. Add one teaspoon salt
to each quart water. Serve plain with melted butter and pepper, or
with cream sauce.
The leaves may be stemmed and cooked as greens, boiling 40 minutes.

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Candied Sweet Potatoes

Sweet potatoes that have been boiled are particularly nice when cut in

half, buttered, seasoned with very little salt and pepper and then

sprinkled over the top with granulated sugar and browned in the oven.

"Candied sweet potatoes" they are called when served in hotels as

something extra.

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