"Candied sweet potatoes, dear, and I'm almost sure that you'll like them. I made them in the fireless cooker, and they're really more candy than potatoes."

"They'll suit me, then," said Bob. "The sweeter the better! My mother used to cook up candied sweet potatoes with a lot of brown sugar syrup—say, but they tasted good about this time of year when I would come in from skating! Well, I believe these are exactly like hers!"

"Only hers weren't made in a fireless cooker," said Bettina. "Now, Bob, as soon as you have allayed your hunger a little we must put our heads together long enough to get an idea for Christmas cards. If we have something made, it may take several weeks, and you know it is no small task to address several hundred of them. As soon as we have ordered them, we'd better make out our Christmas list. But first, what shall the cards be? Think, Bob!"

"Goodness gracious sakes alive, but thinking is hot work! Well, how's this? Suppose we don't have cards engraved—they're expensive, and besides, 'twould take too long! We'll find some plain white correspondence cards—or perhaps white cards with a red edge—and envelopes to go with them, and in the corner of the card we'll stick a tiny round snapshot of the house. Then we'll write this verse very neatly and sign it 'Bettina and Bob.' Perhaps you can improve on this, however:

"Bob, that's the very thing!" cried Bettina.

For dinner that night they had:

Wash and peel the sweet potatoes. Slice them lengthwise in one-half inch slices. Make a syrup by boiling for five minutes the brown sugar and water. Add the butter. Arrange the potatoes in a fireless cooker utensil. Sprinkle with salt and pepper, and pour the syrup over them. Place the heated disks under and over the pan of potatoes, and cook in the fireless an hour and a half.

Mix the corn starch, salt and sugar; gradually add the cold water, stirring well, and then add the hot water. Cook about five minutes, stirring constantly. Then add the vanilla, and the egg-whites stiffly beaten. Pour into a moistened mould in which the slices of pineapple have been arranged. Set in a cool place for two hours. Serve with custard sauce.

Mix well the sugar, salt and flour, gradually add the beaten egg-yolks, and the milk. Cook in a double boiler until the mixture coats a silver spoon yellow. Add the vanilla and lemon extract. Beat one minute. Serve very cold.