St. Landry democrat. (Opelousas, La.) 1878-1894, 1890-11-15
wavs OF Cooking Sweet Potatoes

wv ayS ~
When YOU have served sweet po'a au1n
boiled, baked and fried, you nave "n,y
reached the b G OF sweet Po'a'o E
erv. They are a favorite vegeeaoio ~ ri nv
own family nd | have theie'oi NJ, ~
this subject especial attention. 1n Saut
the recipes which | give ne'o" Telo 9, surs
me by friends at the South "eu 800 resd- |
will be quite novel to most OF your feSu
ers:
Sweet Potato Csramel-W ash Tour large
and even. sized potatoes ana DOH unlil
thew are tender peel, cut III lehs'h" ioo
slices half an inch thick, lay on shsllow
baking dish, dredge with hour, sprihhle
three tablespoonful OF sugar ana taple-
sr,oonful of cinnamon cut butter hall the
Si1s Of hens egg in bits over them and
nour a cupful of hot water over all SCI
in hot oven for fifteen minutes.
If less cinnamon and sugar is liked, you
NAV regulate these ingredients to sun
vonr taste. | have found that the addl-
tion of q palatable seasoning of salt Is an
improyement, and by way of variety J.
sometimes substitute half cuptul OF
cream for the cupful of hot water.
Csndied Sweet Potatoes - somewhat
akin to the above, but more in the nature
of q confection, is this recipe which comes
from ,1harleston, S. G. Wash and boil
one Quart of sweet potatoes with the SKINS
on. choosing those of about the same SIZE
| and shane. When tender, drain, peel ana
| cut lengthwise a quarter of an inch thlck'
| Have ready one pound of dry, light brown
| smear and half pound OF the best ouI'er'
| Plsce one LAYER at a time in baking pan
| snrinkling with sugar and distributing the
| hnttar cut in bits over the slices. Set IN a
moderate oven and watch and turn II
necessary, taking care that the syrup
formed by the butter and sugar does not
| hurn When done they should be ike d
soft candy, delicious in flavor and some
what resembling marrons glaces'
Sweet Potato Pie - Wash SIX large
sizsd sweet potatoes, boil, drain, peel and
mash through a colander into a large
earthen bowl; add three large spoonsfu!
of sugar, three beaten eggs. half cuplu
If bn7ter and one quart of sweet milk
| Bake with an under-crust only and spreae
with merinuue of the whites of two eggs
| beaten stiff with two tablespoonful o.
powdered sugar Will keep several days
aud is better cold than hot.
Croouettes-Take three cups full
mealy' mashed, baked sweet potatoes, ant
while beating with a four pronged FORK a
Won would whip eggs, add slowly table
snoonful of melted butter, teaspoon u
of lemon juice, salt and pepper ana gu
| of cream. Mold into small cork-shape'
crouuettes, dip in egg and bread crumo
and fry in hot lard or drippings.
Fried With Bacon-Cold sweet poIatoe
: are delicious fried with pork or bacon
| Fry eight ounces of thinly sliced pork
bacon, transfer to hot dish, and Try l
2 | the drippings quart of potatoes "h'c
: have been boiled, peeled and sliced ra'he
less than half an inch thick.
d Stuffed-They may be stuffed the sam
! as white potatoes. Bake until nearly oon
E .ome round potatoes with smooth skin
Take from the oven, cut bit from OIL
" side and with teaspoon remove the III
. side mash it we'll with salt, pepper and
little cream, replace in the skins, lay g
| the piece cut of at hrst anu se' III u
u oven until thoroughly hot. -,
n Glazed-They make pretty dish
. boiled. peeled and cut in halves lengtf
e wise: Law on buttered baking dish al
e set in a good oven as they begin to cru
over basic with butter several times unit
It tbev take on a glossy, golden color,
n Fried Raw-Peel, cut in thin sic
(round) and fry in boiling fat the same
=. YOU would Saratoga potatoes They a
:" delicious. Cold boiled potatoes ale De
n | dredged with flour before frying. n
where except In my childhood non
< have ever eaten sweet and white potato
I'd chopped and fried together. They are
' ceIlent if fried in ,tle pork or bacon Ii
J. Sweet Potato Pudding-lnto quart
as hot milk stir one cupIul of grated "a
W sweet potato let it boil, add a lar
m | tehlasnoonful of butter, remove from /
fire aud pour over four we'll beaten egg
r. season with salt and pepper and bake u
ur I'll firm like a custard. This is served a.
;" vegetable if sweetened it may be USED
dessert.
n. With Meat-Peel some raw sweet pc
at toes, and lay under piece OF roast
veal. They will take them from TIL
i'd minutes to an hour, according to SIZE
re Cooked in this way, or plain bo'leo
sh baked, they may be warmed over VIII
sauce made for stock. Pat butter SIZE
k, an egg in frying pan, and when
in throw in pint bowlfui OF sliced colo
k, tatoes and a teaspoonful Of minced onl
FRY light brown, lift out with SKI
n mer; stir teaspoonful of Hour INTO
lte outer in the pan, and when smooth
* slowly a cupful of any nice STOCK
re GRAVY: as soon as it boils season Win
aid and pepper; take from the IRE ana P
GU slowly over the beaten yolk of one e
nd return to the fire to get thoroughly
and pour over the potatoes. ~
or, tenden, IN Neao Delta.