The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-11-09
How to Cock the Sweet Potato.

Chicago.
How TO Cock the Sweet Potato.
! The sweet potato, batata5 edulis, is an
entirely different plant, and bo,aricaliy.
!. holly unrelated 20 the white. OF Irish,
potato OF the northern states Although
not so generally used IS the white pota-
10, solanum tubecosum. It antedates the
latter, and contrary 10 the general i'm
preston, it is probably native Of both
henispheres, where its cultivation is linz
tied 70 the hot climates and warmer parts
Of cur temperate climates. IN this coun-
TRY it is regarded as the peculiar prod
yet Of the tobacco and cottoR-producing
states, but The Jersey potato. while not
IS sweet, IS generally esteemed. 1t is re-
gardod quite as mitch in the light of
necessity as an article Of diet in the
south as IS the white potato north OF
Mason ard Dixon's line.
Although it yields about the same
amount of protein ana starch as the
white potato. it contains ten per cent or
excess OF sugar and on account of this
excess OF sugar, n order to make them
Light and mealy they require more care
ful cooking than they usually get in
/ northern kitchens. There are TWO meth
I DDS OF cooking them. which. when prop
done, cannot be improved uron,y Ia
orly done. cannot be improved upon. al
though 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 IRE. their
flavor is not unlike the roasted chestnut
and they are sweet meaiy and digestible.
When they are properly roasted, one
cooking is quite sufficient, but otherwise
they are better twice cooked, hence the
common custom in the south Of parboi-
Ing them and then glazing, candying,
scalloping. etc.
When boiling them, too many cooks
have them heavy ard sosgy. This can
easily be avoided. when the potatoes are
in good condition, by boiling till a fork
can easily penetrate the potato no long
er, then pour off the water, throw a towel
over the boiler, placing it at one side
OF the range, and allowing them to steam,
or dry out. for fifteen minutes. In this
way they come out light mealy and Of a
brighter color. Peel before sending to the
table as'they darken and the skins are
harder to remove if they are allowed to
remain 100 long after cooking is finished.
When washing sweet potatoes for cook
ing 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 re-
gard the sweet potato as a vegetable
only, but the Orientals preserve 1t as
sweet-meat and the japanese make a
sweet potato -four
We have few instances where it is
manufactured into sweet dishes, such as
custard pie. sweet potato cobbler, etc.
Drowned Sweet Potatoes.
Remove the skins from boiled sweet po-
tatoes. eat 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; rurn them care
fully and COOK Until nicely Drowned.
Soup Balls.
Take two cups of mashed, boiled sweet
potatoes season with butter, salt. pep
Fer and little grated nutmeg Add the
yolfzs Of two eggs well beaten and
enough grated parmesan cheese TO give
a pleasant flavor. Form into little round
halls and poach in boninng water. Do not
add to the soup until it Is ready to serve
Puffed Sweet Potatoes.
Select potatoes of uniform size, bake
and cut them in half; also cut a slice
from each end SO they VIII stand upright
Scoop out the interior and mix with but
ter pepper. salt and q Ittle hot cream
and beat until light. Then put back into
the potato shells. heaping up lightly on
top. Pour or brush with yolk OF egg and
set in the oven to reheat and brown nicely.
Sweet Potatoe Croquettes.
Boil haif dozen potatoes. peel and
nash ana add two tabIesponsGul Of but
ter. little cream. salt. pepper. and nut
meg 10 taste, q few drops of onion juice
and a tablespoonful Of finely minced pars-
ley The beaten yolks OF two eggs may
be added 70 make them richer. bat this
is not necessary. Form the paste into
cyiinder-shaped croquettes or esq shaped
balls: dip them in bea;en egg and me
bread crumbs and fry in deep, hot Fat.
Serve them on a lace paper dolly. gar
nishod with sprigs OF curly parsley.
Sweet Potato Cobbier.
Slice some cold. boiled sweet potatoes
very thin place a layer or these in bot
tom OF a baking dish: sprinkle with salt
and pepper ana dot with bits Of butter.
then tover with q thin layer Of white
sugar. add another layer OF potatoes.
etc. until the dish is fuB. MoisteA with
Il little water. cover the top with but
tered CRUMBS and bake in the oven until
p rich brown.
Sweet Potato Pudding.
Boil two pounds Of sweet potatoes IN
I'll very soft. reel. and while warm esd
cup of butter; beat toseJner until quite
LIGHT colorcd Seat cup Of sugsr and
four eges together until light ana add 70
the potatoes ana butter ard s,ir briskly.
Add haif a teaspoonful of grated nut
meg TWO cupsfal Of milk the esoted
peel Of lemon and GLASS Of sherry
wine. Bake in 2 qs.iok oven until nicely
Drowned This was favorite southern
dish on the Sunday dinner table before the
var.
ssest Potato Pie.
Bon the potatoes until snealv- Mash
Ere ard rub through a sieve. To q crp-
ful ado haiE cup ~ sugar Three weu-
beaten eggs she grated rind and ju.ce II
half a lemon and q gratins q nutmeg.
take without g top crust r. good oven
for hair 81 hour.
Sweet Potatoes q Is Creole.
Scra7e xix large sweet potatoes and cut
in hair the long way. Put them IN a bak-