Sweet Potatoes Souffled and Sweet Potato Croquettes

Souffled.-Cut them up raw into quarter-inch slices, pare them oval-shaped two and three quarters by one and half inches, then fry slowly in white fat to have them cook without coloring or stiffening; drain and ten minutes later throw them back into hot fat; they should puff out considerably.

Croquettes.-After the potatoes are roasted cut them lengthwise in two and empty out the insides; to this add salt, nutmeg, egg-yolks and fresh butter; mix well together, and when the preparation is thoroughly cold roll it up into inch and three-quarter diameter balls, dip them in eggs, then roll in bread-crumbs and fry to a fine golden brown; dress in a circle, having a bunch of fried parsley to decorate the center.