cut a sweet potato," others inquiring what should then be done with
those that were partly unsound, and how potatoes of very different
sizes could be baked together. Numerous other questions were
considered, as follows:--

What is the best way to clean them? Is it best to allow them to lie
long in water? Should the oven be very hot, or is a slow heat
preferable? Should anything be done with them while baking? How can
they be protected against burning? How much time is necessary for the
baking? Or will it vary? If so, why? How tell when they are done? Is
it necessary to take them out and strike them with the palm of the
hand, breaking them slightly? How get them out without burning one's
self?

Since one cookbook says that we want "dry and mealy" potatoes and
another states that they should be "moist and sweet," which is right?
Also, what different steps should be taken to secure each kind? Some
persons parboil the potatoes before baking them. Is that desirable?
What about the advisability of baking them with butter, sugar, and
salt? Are there other ways of baking them? What changes does the heat
effect in the potato? Should they be served immediately? Or, if guests
are not prompt, is there any way of keeping them in good condition?

Most of these questions arose for the first time in the discussion,
not having been referred to in any of the plans. Yet, no doubt, all
the members of the class had baked sweet potatoes many times, had read
cookbooks as often as novels, and--since they were not altogether
young--had scores of times been called upon to eat potatoes that were
not clean, or were unsound, or not done, or were tasteless, or burnt,
or soggy, or cold. Therefore, probably not one of the questions was