The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-11-12
How to Cook the Sweet Potato.

&holly unrelated to the white. or irish. /
potato of the northern states. Although /
not SO generally used as the white pota-
to (SOlanum tuberOsum3, it antedateS the |
latter, and contrary to the general inn
preston, it is probably native of both |
hemispheres, where it's cultivation is |
limited to the hot climates and warmer |
parts of our temperate climates. In this |
country it is regarded as the peculiar
product of the tobacco and cotton-pro- |
ducing states. but the Jersey potato.
while not as sweet. is greatly esteemed. |
1t is regarded quite a 8 much in the light |
of necessity as an article of diet in
the south as is the white potato north of |
Mason and Dixon's line.
Although it yields about the same |
amount of protein and starch as the |
white potato, it contains 10 per cent. or |
more of sugar. and on account of this |
excess of sugar. in order to make them |
light and mealy, they require more care |
full cooking than they usually get in |
northern kitchens. There are two meth |
DDS of cooking them. which. when prop |
erly done. cannot be improved upou. |
although they are susceptible of beng
cooked in almost as many ways as the
white potato OF the north. and In these
forms make more delicate and tooth
some dishes than the latter vegetable
Have you ever tried cooking the sweat
potato in the true plantation style?
Baked in the hot ashes of a wood fire.
their flavor is not unlike the roasted
chestnut, and they are sweet, meaiy and
digestible. When they are properly
roasted, one COOKING is quite Su11C1enl.
but otherwise they are better twice
cooked, hence the common custom in
the south of parboiling them and thea
glazing, candying, scalloping, etc.
When boiling them, too many cooks
have them heavy and soggy. 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 Is 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 too long after
cooking is finished. When washing
sweet potatoes for cooking be careful
not to break the skim which is usually
very thin, and if broken allows the wa
ter to soak in and make the potato sog
gy.
The English speaking race generally
regard the sweet potato as a vegetable
only, but the Orientals preserve it as
a sweet-meat and the Japanese make
sweet potato -four
We have a 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
potatoes. 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 brown
| ed.
SOUP BALLS.
Take two cups of mashed. boiled sweet
potatoes, season with butter salt pep
per and a little grated nutmeg. Add the
yolks of two eggs well beaten and
enough grated parmesan cheese to give
Ia pleasant flavor. Form into little round
balls and poach in boiling water. Do
not add to the soup, until it is ready. to
: Ps, EFFE;iD SWEET 1E5l1a POTATOES.
Select potatoes of uniform size, bake
and cut them in half; also cut slice
{ from each end SO they will stand up
right. Scoop out the interior and mix
with butter, pepper, salt and little hot
cream and beat until light. Then put
back into the potato shells. heaping up
Tightly on top. Pour little softane2
butter over the top, or brush with yolk
of egg and set in the oven to reheat
and brown nicely
SWEET POTATO CROQUETTES.
Boil half dozen potatoes, peel and
mash and add two tablespoonfuls of
butter. a little cream, salt, pepper and
nutmeg to taste few drops of onion
juice and a tablespoonful Of finely
! minced parsely. The beaten yolks of two
eggs may be added to make them rich
er, but this is not necessary. Form the
paste into cylinder-shape croquettes or
egg-shaped balls, dip them in beaten
egg and fine bread crumbs and fry in
deep hot fat. Serve them on a lace
paper dolly. garnished with sprigs of
curly parsley.
SWEET POTATO COBBLER
Slice some cold, boiled sweet potatoes
tom 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 the dish is full. Moisten with
a little water cover the top with but
tered crumbs and bake IN the oven I'M
til a rich brown.
SWEET. POTATO PUDDING
Boil two pounds of sweet potatoes I'M
til very soft peel. and while warm add
a cup of butter; beat together until
quite light colored. Beat cup of sugar
and four eggs together until light and
add to the potatoes and butter and stir
briskly. Add half a teaspoonful of
grated nutmeg. two cupfuls of milk; the
grated peel of a lemon and glass of
sherry wine. Bake in quick oven I'M
til nicely Drowned. This was a favorite
southern dish on the Sunday dinner
table before the
SWEET POTATO PIE.
Boil the potatoes until mealy. Mash
fine and rub through a sieve. To cup
full add half cup of sugar, half a cup
of butter with the sugar. three we'll
beaten eggs, the grated rind and juice
of half a lemon and a grating of nut
meg. Bake without a top crust in a
gccd 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
baking dish and cover with milk, adding
half a teaspoonful of salt and table
spoonful of butter. Moisten half a Gun
of bread crumbs with one egg slightly
beaten. Cover the potatoes with these
and bake about an hour in a moderate
oven.
SWEET POTATO CARAMEL.
Boil two pounds of sweet potatoes I'M
til they can be peeled, then put them
, into a pan or dish. spread with little
softened butter; then a little molasses
/ over each one: set them in the over
and cook slowly until a light brown
SWEET POTATO TRUFFLES
6 Take half a cup of we'll boiled and
nd z