The evening times. [volume] (Washington, D.C.) 1895-1902, 1901-04-08
THE PREPARATION OF FOOD.
4 Bulletin From the Agricultural
Department on Sweet Potatoes.

Department on Sweet Potatoes.
That one of the most important fac
tors in the welfare Of It nation is the
question of how its people are fed. APP
pears to have found recognition at the
hands of the Department OF Agriculture
This branch Of the Government has de-
termined to issue bulletins in which viii
be set forth in plain language and clear
analyses, the best manner approved by
science, in which foods of all kinds should
be prepared This will establish a dis
tinctive American national cuisine. and
1t is the first experimental house kitchen
ever established by any Government.
D. M Nesbit, a practical sweet potato
grower of Maryland. having been request
ed by Major Henry E. AIvord. Chief of
the Dairy Division, Bureau of Animal In
dustry has prepared a paper on Sweet
Potatoes" in which he lays before the
depart tent much interesting data rela-
tive to the availability OF the dubious
vegetable The paper is now in course
of publication and the bulletin will be
available for distribution in the course
OF a few days
M. Nesbit, in giving directions How
to cook sweet potatoes, says; The deli
cate favor Of a sweet potato is lost If 1t
is not cooked properly. Steamins de
ye;ops and preserves the flavor better
than boiling. and baking better than
steaminS. A sweet potato cooked quick
~ is not well cooked Time is an es-
seutiaI element. Twenty minutes may
serve 70 bake sweet potato SO that a
hungry man can eat it. but Il flavor is
an object, II should be kept in the oven
an hour. The negroes Of the South have
= uT ma ia hos
covered with Goals. They are often put
in the ashes after one meal and left
there while the negroes are working in
the field. TO be ready for the next meal
Hence their fine flavor.
Experiments IN baking kiln-dried
sweet potatoes have been made to COM
pare the results Of different periods Of
baking in palatability, and to note the
loss Ct weight In different periods. Tu-
bers of medium ana uniform size were
weighed before placing in the oven. and
after baking twenty minutes, forty min
utes. and sixty minutes Similar tubers
We're weighed and put in the oven after
the others had baked forty minutss All
were baked through at the end Of the
hour. Contrary TO common supposition
that long baking makes a sweet potato
dr., il was foUuC that those which were
baked an hour We're in appearance and
To the taste mnister than those which
baked only twenty minutes, nOtwith-
standing a greater loss in baking. and
those which were baked q full hour in
the oven were incOmi:srably more pala-
table than the others The average loss
Of weight was as follows: First twenty
minutes, Sd per cent second twenty min
utss, 81 per cent. third twenty minutes
! per cent The baking Was not continued
longer than AT hour in any case.
following reCIDSS give the best
methods of cooking sweet potatoes
Boiled or steamed Boil or steam Ike
white potatoes and without breaking the
skin If boiled, pour off the water as
soon as done. cover the pot with a cloth
and let Il stand on the back part of the
range few minutes before serving.
Baked Bake ike white potatoes,
without breaking the skin When done
break the skin IL one Tiace in the form
OF 4 cross, forcing the meat partly olit,
cap with butter and serve.
Baked in ashes. The negroes Of the
Southern States bake sWeeb potatoes in
ashes, and many persons think the best
flavor is secured IN this way
Drowned. Cut cold, boiled or steamed
sweet potatoes into slices One-fourth of
inch thick: add butter, sugar, pepper.
and salt. and put into a hot oven 70
brown.
PURGE. Mash boiled. steamed. or baked
sweet potatoes, season. and add enough
hot milk TO n2olsten; serve like mashed
white potatoes. OF put in pudding dish
oven. Serve with sauce.
-Croquettes. Take two cupfuls OF NASH
ed. boiled steamed, or baked sweet Pc
tatoes: add the beaten yolks Of two eggs.
and season to taste; stir over the fire
until the mass parts from the side Of the
pan When cD1d. form into small Gro
quvttes. rolls egg and bread crumbs. ard
fry in not lard 10 an ember cOlCr Serve
on napkins The crOuquette mixture may
be made into balls enclosing minced meat.
Wher used in this way serve with sauce
Ir4R- p
potatoes into slices and put into an earth
en- dish; add sugar and butter to each lay
er, and bake until slightly bTOwned.
Stuffed. Bake. then cut OF one end,
scoop out the inside. season with butter,
pepper, and salt beat until Light, replace
in the skin; close with The piece cut off.
Serve in napkins
-Broiied- Steam. pare, and cut in slices
three-eighths OF an inch thick, lay the
slices in double brOiler: salt. cover with
melted butter. and bTOil over a slow fire
Serve in folded napkins.
With roast beef Roast the beef and
make brown gravy Take sweet pota-
toes or medium size. previously b;'Eed re-
move the skin. and garnish the dish with
the potatoes Serve the potatoes with the
--Glace. Boil ana cut in halves medium
sized sweet potatoes. lay evenly IN a bTais-
ing pan haste with syrup and butter
warmed together, sprinkle ishtIy with
brown sugar, put in hot oven ill brown.
and serve in the syrup
Another glace Cut in slices one-haif
inch thick. wash, and place in deep sauce
pan spread with butter. season with a lit
tie grated nutmeg and salt, moisten with
broth or water, cover and let simmer over
slow fire FOR Ihree-quaTters OF an hour
turning the slices 50 that they may glace
on both sides Serve with drawn butter
or other sauce
Fried. Cut in slices lengthwise and fry
In deep grease, same as white potatoes.
Pie Boil in skins when tender remove
a M hs2s4 unit liegh s-.ar.E,
pint add q pint OF milk and four eggs
Season and bake as nmmnkin nia--,