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Fried Sweet Potatoes

Parboil the potatoes until nearly done. Slice and sprinkle with sugar. Fry in hot fat and send to the table hot.

TOMATOES A LA CRÊME.

Peel and slice fine ripe tomatoes, one quart of fresh ones or a pound can, stew until perfectly smooth, season with salt and pepper, and add a piece of butter the size of an egg; just before taking from the fire, stir in one cup of cream, with a tablespoonful of flour stirred smooth in a part of it; do not let it boil after the flour is put in. Have ready in a dish pieces of toast, pour the tomatoes over this and serve.