{Editor's note: I'd promised lentil soup, but forgot today's is a Sunday newsletter, where I where I write in the voice of my "living history project" alter-ego, Florence. Since I want to gush a bit from a modern perspective about that cook book, I'm saving it for tomorrow (when I'll show up in your inbox like usual), and we'll enjoy some simple sweet potatoes today. ~ Anna}

My dear Hattie -

Received your letter, which came in Tuesday's post. It gives me such joy to hear how happily you are settling into your new home. Do not be dismayed that it seems as through there is "so much to learn" in the kitchen. You will soon gain confidence, and each time you use the oven, you will learn better how to manage it, so that soon your baking will turn out evenly each time.

You ask if I can help you know how to make good sweet potatoes, since Nathan mentioned a fondness for them, and, of course, you want to make a dish that you know your new husband enjoys.

Don't feel badly that your first attempt at cooking sweet potatoes came out poorly. (Mine did also, though that was nearly ten years ago now, when I was first setting up housekeeping.) Since then, I have found that they are much better baked than boiled, and this is how I would generally make them whenever you are able.

I am copying out for you the directions for Sweet Potatoes from Miss Parloa's New Cook Book, both baked and boiled, and have found that her rules work very well.

Baking is also the nicest way, if you want to cook them for use in making Sweet Potato Pie. (You will find her recipe for this, copied out along with the other.)

I have been examining the sketch you enclosed of the yards around your new home, and am delighted to see how much room you will have for your kitchen and flower gardens. How nice it will be when you can simply step outside for the herbs you need each day, rather than needing to buy them. It is a wonderful thing to have gardens, and since you have never had one, growing up in town, I think you will find the charms of your garden to be all the sweeter. Spring IS coming!

Ever your loving cousin,
​
Florence Nelson

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{MODERN BAKING NOTES: This would be a moderate oven, about 350℉. My large sweet potatoes took exactly the "one and a quarter" hour at that temperature, to be "moist and sweet" as she describes.}
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​An interesting note: In her 1883 Appledore Cook Book, the same author gives more abbreviated instructions, but specifies, "They are much better baked than boiled, and I would cook them so generally."
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​Stay tuned tomorrow for that hearty lentil soup recipe I promised. Some day soon I should make up that sweet potato pie recipe, and when I do, I'll be sure to share it with photos and baking notes. Until tomorrow, ~ Anna

​www.the1800shousewife.com​

113 Cherry St #92768, Seattle, WA 98104-2205
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