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Yams, American

Yams, when roasted or boiled, form a nutritious and palatable article of food. They are excellent prepared as follows. Cut them into slices half an inch thick, and form these into rounds about the size of the top of a tea-cup. Wash, drain, and dry them well, put them into a well-buttered saucepan, and season with a little salt and grated nutmeg. Moisten with water, cover closely, and let them simmer gently till done enough. Turn them over frequently, that they may be equally and lightly coloured on both sides. Pile them upon a dish. Pour round them white sauce, sweetened and flavoured, and serve. Time to simmer the slices, about three-quarters of an hour.