The times. [volume] (Washington [D.C.]) 1897-1901, 1898-08-21
SWEET POTATOES.
One Dozen Ways of Preparing Them
for Epicures


for Epicures
Certainly nature might have made a
tuber better for SAVIOR and sustenance
than the sweet potato, but certainly ma
ture never did. II you doubt the state
ment try cooking it after the various
manners here set down. Your skeptieism
viii be put to rout as surely as you have
a palate.
Potatoes with Sausage.-Choose potatoes
as big as the fist Wash. but do not
Peei them, cut them in halves. and trim
the bottom of each half 10 lie fiat. Scoop
a hollow in the cut side of each and fill
IL with rich highly-seasoned sausage
meat Set the halves in a baking dish
with very little water in the bottom,
done
Quail in Potatoes.-Take vans as big as
the two fists. cut off one end so they will
stand erect, and the other so as 10 form
a lid. Then scoop out the middle until il
| will hold quail. The bird must be drawn
| whole, washed, wiped dry, rubbed over
with salt and pepper. and filed with the
| scooped potato, mixed with plenty of
| butter. Cut the necks off close and set
| them in the potatoes, breast downward.
| Fit on the lids, and paste a slip Of paper
1 at the Joint. Set the potatoes upright in
! a baking dish. and cook for three hours
II the oven Is very not pour d lA4t4C wafer
/ in the dish as il goes in Send 20 table
/ in the baking dish, but remove the lids.
and put lump of fresh butter upon each
| bird.
Potato Biscuit.-BOil, peel and mash fine
one quart of potatoes. Rub them into one
/ quart of sifted -four and one teaspoOnful
salt. Work in next one teacup Of lard,
then add enough sweet milk to make a
moderately stiff dough. Roll cur 10
quarter of an inch thick, cut into cakes
and bake IN a quick oven Sprinkiins
sugar over the top is to many palates an
| Improvement.
/ Potato Pone-Add TO the mashed pota-
| toes instead OF -four sifted cornmeal, melt
| the lard. and wet up with boiling water
/ Leave the dough very stir, then break
/ into it, ole at a time. two fresh eggs
Work them well through the mass Take
/ il up by small handfuIs, toss them from
one hand TO the other and fiatten them
| lightly around the sides of a hot baking
pan, very well creased. Bake quickly I'M
| til a crisp brown crust forms on top and
| bottom
Fried Potatoes-Wash well and cut in
slices a quarter of an inch thick, drop
them in boiling fat and fry 10 a light
| brown on both sides. Take out with
fork and sift very lightly with fine salt,
then thickly with powdered sugar. and
serve at once.
Potato Gloria.-Bon, peel and cut in
slices, lengthwise, a quart of potatoes
Sprinkle the bottom Of a baking dish
thickly with sugar, dot the sugar with
bits of butter and shred lemon peel. then
add a layer of sliced potatoes. Cover them
with sugar, butter and peel-and repeat
the layers until the dish is within an inch
of the top. The last layer ought TO be
| sugar and extra thick. Now pour in
enough sweet wine TO come TO the top
most layer set the dish in a hot oven
for ten minutes, and serve, very hot.
If wine is disapproved. milk, cream or
even water may take its place.
POTATO Pie.-Like the famous little girl
| when good il is very good indeed. and
when bad, horrid Before undertaking
it, it is well to understand that next 70
a crab apple, a sweet potato IS the
hardest thing TO sweeten. Peel and cut
in quarter-inch slices a quart OF Ts3ta-
toes; cook them until done. with one pint
of very strong ginger tea, three cups
of sugar, a generous cup of butter, and
plenty of lemon peel. Stew gently. so
the slices will not break Line 2 deep
pie dish with good paste relied a quar-
ter of an inch thick. Fill the dish with
the potatoes and their syrup 10 within
long inch of the top; cover with a
crust and cut cross in the middle OF
it Turn back each corner of the cross.
and cook at a steady heat until the pas
| try is done. Ten minutes before seTv-
ing pour in through the hole at top a
pint of wine sauce made thus:
| Wine Sauce.-Cream a cup Of butter;
then add 10 it two cups of soft sugar.
and the juice of a lemon, beaten in a
little al a time. Set the mixture over
boiling water, and beat in gradually half
a pint of sweet wine. Stir very hard.
and do not LEI the butter ger oily, so as
to separate from the rest
Potato CUstard--One quart potatoes;
boiled and mashed fine; six eggs; three
cups sugar; one cup buuser; two cups
sweet milk; rind and juice Of three lem
ons. Beat the eggs very light. whites
| and yolkS together; add sugar and but
ter, then alternately the potatoes and
milk. Add also pinch Of salt. then the
grated yellow rinds of the lemons and
last of all the juice Beat five minutes
then pour in pans lined with paste, and
bake quickly
Sweet Potato Coffee-Au evolution of
the civil war-and the best known sub
stituIe- Cut raw potatoes in small dice,
let them dry for six hours, then roast
and grind like the genuine article Is
! palatable if used alone. Mixed with one
third real coffee can hardly be tod from
the best Java. \ useful substitute in
/ cases where fS&i SOIIse mas d1 III eIeCI
on the nerves.
4 Potato Pudding.-Peel AMI Crate yOu-
potatoes upon very coarse crater. To
a quart grated. take six eggs, Il large
cup of butter. three heaping cups Of SUI
gar, a cup of cream, a cup OF milk and
the juice and rind of a lemon. Beat the
eggs very light, with the sugar and but
ter. add the potatoes, then the milk and
, cream, little at time. Put in he lem
on UNDERGRADUATE the juice last of ali
Pour the mixture in a deep dish, ana sci
, in a hot oven. When it has cTdssed over
the top. stir the crust down. 50 another
may form. Do this ,Wice. Serve very
hot with plenty of wine sauce.
Potato Cheese Cakes.-BeaL very Eght
the yOlks of twelve eggs, with enc pound
of butter, one pound OF sugar, the jules
and grated rind of three lemons Sc. the
l mixture over hot water. and add beat.
ing all the while, a quart If grated raw
potato. Line patty pans with puff raste
; and I'LL with the o1J;es. Bake quickly
! and either frost JT cover with meringua
made from the whites Of me eggs
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