Miss Corson's practical American cookery and household management

The fluted knife shown in the first cut is used for peeling vegetables and fruit, so that the outside seems covered with circular grooves; small potatoes, button-mushrooms, and sections of carrots, turnips, and other solid vegetables, are cut with this knife for garnishes. The manner of holding the knife to form the grooves is shown in the second cut. To Fluted Vegetable Knife. make grooved slices, the vegetable or fruit is first peeled with the plain part of the knife, and then sliced with the grooved Vegetable turned or cut with Fluted Knife, section. Potatoes cut in this way, and then fried like Saratoga potatoes, are called Julienne potatoes. SWEET POTATOES FRIED WITH PORK. Wash a quart of sweet potatoes ; boil them tender in salted boiling water, and peel and slice them about half an inch thick ; meantime slice half a pound of fat salt pork, and fry it brown ; then fry the potatoes light brown in the drippings, and serve them on the same dish with the pork. BOILED SWEET POTATOES. Wash the potatoes, using those about of a size, so that they may cook evenly ; put them over the fire, either in hot or cold salted water, and boil them for about twenty minutes, or until they are tender : then drain and serve them. If sweet potatoes are at all watery, they can be greatly improved by putting them into a very hot oven for five minutes after they are boiled ; if they are peeled, put them in a dripping-pan with a little butter, and brown them before serving them. STUFFED SWEET POTATOES. Wash a dozen medium-size sweet potatoes, which should be rather round in shape, and have smooth skins ; bake them in a moderate oven until they begin to soften ; when, the potatoes are ready, take them from the oven, cut a slice from one side of each which will permit the introduction of a teaspoon, and with the spoon scoop out the inside of the potato, taking care not to break the skin. As the potato is withdrawn from the skin, put it into a bowl.; and, when all the skins are empty, season the potato rather highly with salt and pepper, mix with it two tablespoonfuls of butter, and replace it in the skins ; put on each potato, after it is stuffed, the piece of skin first cut from it, and then return the potatoes to the oven to heat thoroughly. When they are hot, serve them in the skins. The potatoes may be served when they are tender without being stuffed. SWEET POTATO PUDDING. Peel and wash a large sweet potato, wipe it dry on a clean towel, and then grate it on a large grater ; while the potato is being grated, heat a quart of milk ; stir a cupful of the grated potato into the hqt milk, and let it boil ; meantime beat four eggs to a cream ; add a heaping tablespoonful of butter to the milk and potatoes, and take them off the fire ; stir the beaten eggs with the milk and potatoes, season the pudding palatably with salt and pepper, put it into an earthen dish, and bake it for twenty minutes, or until the custard is firm, in a moderate oven ; serve it hot as a vegetable. The same pudding may be sweetened, and baked to use for dessert. JERUSALEM ARTICHOKES.