Dixie Potatoes

Ingredients

• one tablespoonful of butter
• three tablespoonfuls of rich cream
• a cup of water
• a teaspoonful of finely-chopped onion
• three large sweet potatoes until almost tender
• four waters
• salt
• pepper

Directions

1. Boil three large sweet potatoes until almost tender; remove skins and cut in inch slices. Butter a baking dish and alternate the layers of potato with layers of butter and sugar. Use plenty of butter; add half a cup of water and bake slowly, covered, until the potatoes absorb the syrup, then uncover and brown them nicely.

2. Look over a peck of spinach and wash through four waters; boil in a saucepan without water for thirty minutes, closely covered. Drain ; rub through a colander. In a skillet put one tablespoonful of butter, and when hot add a teaspoonful of finely-chopped onion; let the onion turn color and add the spinach. Season with salt and pepper, and just before taking from the fire put in three tablespoonfuls of rich cream. Serve on thin slices of toast with hard- boiled egg sliced over the top.