Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-08
Table and Kitchen.
The Sweet Potato as q Vegetable and
a Dessert Too

potato of the northern states. Although
not so generally used as the white pota-
to, solanum tuberosum. 1T antedates the
latter, and contrary toe the general i'm
| preston it is probably native of both
hemispheres where its cultisa ton is linn
tied to the hot matessand sw armer parts
of our temperate climates. In this coun-
try 1t is regarded as the peculiar prod
uct of the tobacco and cotton-producing
states, but the Jersey potato, whiic not
as sweet, is greatly esteemed. 1t is re-
garded quite as much in the light of
necessity as an article of diet in the south
as is the white potato north of Mason and
Dixons line.
Although it yields about the same amount
OF protein and starch as the white potato,
1t contains 10 per cent or moro of sugar,
and on account of this excess of sugar, in
order to make them light and mealy. they
require more careful cooking than they usu-
ally get in northern kitchens. There are
two methods of cooking them, which, when
properly done. cannot be improved upon.
although they are susceptible of being
cooked in almost as many ways as the
white potato of the north, and in these
forms make more delicate and toothsome
dishes than the latter vegetable.
Have you ever tried cooking the sweet
potato in the true plantation style? Baked
in the hot ashes of wood fire, their flavor
is not unlike the roasted chestnut and they
are sweet, mealy and digestible. When
they are properly roasted, one cooking is
quite sufficient, but otherwise they are bet
ter twice cooked. hence the common Gus
tom in the south of parboiling them and
then glazing, candying, scalloping, exc;
When boiling them, too many cooks nave
them heavy and Soggy. This can easily be
avoided, when the potatoes are in good con-
dition, by boiling till fork can easily pen
citrate the potato no longer, then pour on
the water. throw a towel over the boiler,
placing it at one side of the range, and al
lowing them to steam, or dry out, for fifteen
minutes. In this way they come out light,
mealy and of brighter color. Peel before
sending to the table, as they darken and the
skins are harder to remove If they are al
lowed to remain too long after cooking is
finished. When washing sweet potatoes for
cooking be careful not to break the skin,
which is usually very thin, and if broken
allows the water to soak in and make the
potato soggy.
The English speaking race generally
gard the sweet potato as a vegetable only,
but the orientals preserve it as a sweetmeat
and the Japanese make sweet potato flour.
We have few instances where it is man.
ufactured into sweet dishes, such as GUS
tard pie, sweet potato cobbler, etc.
Drowned Sweet Potatoes.
Remove the skins from boiled sweet po-
tatoes, cut them in long slices and put them
in the frying pan with plenty of butter;
dust them with salt, pepper and plenty Of
white sugar; turn them carefully and cook
until nicely Drowned.
Soup Balls.
Take two cups of mashed, boiled sweet
potatoes, season with butter salt, pepper
and little grated nutmeg. Add the yolks
of two eggs well beaten and enough grated
parmesan cheese to give pleasant flavor.
Form into little round balls and poach in
boiling water Do not add to-the soup until
1t is ready to serve.
Pulled Sweet Potatoes.
Select potatoes of uniform size, bake and
cut them in half; also cut a slice from each
end so they will stand upright. Scoop out
the interior and mix with butter, pepper
salt and a little hot cream and beat until
light. Then put back into the potato shells,
heaping up lightly top. Pour a little
softened butter over thetop, or brush with
yolk of egg and set in the oven to reheat
and brown nicely. s7z
Sweet Potato Croquettes.
Boil half dozen potatoes, peel and mash
and add two tablespoonfus of butter, lit
tie cream, salt, pepper and nutmeg to taste,
a few drops of onion juice and tablespoon
full OF finely minced parsley The beaten
yolks Of two eggs may be added to make
them richer but this is not necessary. Form
the paste into cylinder-shaped croquettes or
egg-shaped balls, dip them in beaten egg
and breadcrumbs and fry in deep, hot fat.
Serve them on lace paper dolly, garnished
with sprlgs of curly parsley.
Sweet Potato Cobbler.
Slice some cold boiled sweet potatoes
very thin, place a layer of these in bottom
Of a baking dish; sprinkle with salt and
pepper and dot with bits of butter; then
cover with thin layer of white sugar.
Add another layer of potatoes, etc, until
he dish ic fin with
water, cover the top with buttered crun BIS
and bake in the oven until a rich brown.
Sweet Potato Pudding.
Boil two pounds of sweet potatoes until
very soft, peel and while warm add 4 cup
of butter; beat together until quite Fight
colored. Beat a cup of sugar and four
eggs together until light and add to the
potatoes and butter and stir btiskly. Add
half teaspoonful of grated nutmeg. two
cupfuls of milk; the grated peel of lemon
and glass of sherry wine. Bake in quick
oven until nicely Drowned. This was a
favorite southern dish on the Sunday din
ner table before the war.
Sweet Potato Pie.
Boil the potatoes until mealy Mash fine
and rub through a sieve. To cupful add
half cup of sugar, half a cup of butter
with the sugar, three well-beaten eggs, the
grated rind and juice of half lemon and
grating of nutmeg. Bake without a top
crust in a good oven for half an hour.
Sweet Potatoes a la Creole.
Scrape six large sweet potatoes and cut
in half the long way. Put them in a bak-
ing dish and cover with milk, adding half
teaspoonful of salt. and a tablespoonful
of butter. Moisten half cup of bread
crumbs with one egg slightly beaten Cover
the potatoes with these and bake about an
hour in moderate oven.
Sweet Potato Caramel.
Boil two pounds of sweet potatoes until
they can be peeled, then put them into a
pan or dish, spread with little softened
butter; then little molasses over each one;
set them in the oven and cook slowly until |
a light brown.
Sweet Potato TrufHes.
Take half a cup of welI-boiled and mashed
sweet potatoes and mix them to . smooth
batter; mix with a tablespoonful each of
butter and sugar. and four tablespoonfuls
of flour, saltspoonful of salt and a pint |
OF milk Bake at onceI on hot, WELL
creased waffle iron or hot gridde.
Tomato Soup,
Put pint of tomatoes. fresh or canned, |
into saucepan with large slice of onion, |
small piece of bay Leaf two whole cloves, |
stalk of celery and sprig of parsley If |