Peel and boil 6 or 7 sweet potatoes, drain off all the water, and then mash with a wire potato-masher in the saucepan in which they were cooked; mix with them while hot 2 tablespoons of good butter, and dredge generously with salt, and serve very hot. SWEET POTATO SOUFFLÉ Mix with mashed sweet potatoes when slightly cooled the beaten yolks of 2 eggs and then the stiff whites of the eggs. Heap in a buttered baking dish and let brown in the oven. ESCALLOPED SWEET POTATOES Slice what will make 4 or 5 cups of cold boiled sweet potatoes, butter a baking dish, and arrange a layer of potatoes in the bottom, making it an inch thick. Sprinkle with salt, pepper, and dot well with butter. Then arrange another layer, proceed as before, and so on until the dish is filled. Then pour over all 1/2 cup of water in which 2 tablespoons of sugar are dissolved. Put the dish in the oven, and in ten minutes baste with 2 tablespoons of water. Let cook five minutes more or until browned on top. STUFFED SWEET POTATOES Bake in their skins the number of potatoes required, cut them in half, scoop out the inside, and mix with chopped celery, and minced onion, and melted butter, allowing 1 tablespoon of celery and 1/2 teaspoon of onion to each potato. Season with salt and pepper, refill the skins, and let brown in the oven. SOUTHERN SWEET POTATO PIE Bake 4 large sweet potatoes, then scrape the inside from them, and beat into it lightly with a fork 2 tablespoons of butter, 2 tablespoons of sugar, 3 well-beaten eggs, 1 cup of warm milk, a saltspoon of salt, and a pinch of mixed spice. Line a baking dish with pastry, fill with the potato, and bake for twenty minutes. TEXAS SWEET POTATO PIE Boil 4 or 5 sweet potatoes for half an hour or until cooked. Line a large baking dish with pie-crust, slice the potatoes lengthwise while still hot, and put a layer of them on the crust, and cover this with long strips of pastry. Sprinkle with sugar, dot with butter, and add a little nutmeg; then place another layer of potato, and another of pastry, and so on, until the dish is nearly filled. Pour on enough boiling water to almost fill the dish, and cover the top with pastry like any deep pie, cutting it here and there to let the steam escape. Bake for about twenty minutes, or until the crust is a little browned. MARYLAND SWEET POTATOES