Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1902-12-06
To Cook sweet Potatoes.

Although It IL hardly year since
the Department Of Agriculture issued
a treatise, SO to speak, on the sweet
potato with an appendix giving direc-
tiof1s for cooking it, it may be that
all have not seen the work and are
anxious to know some other way than
boiling and baking this vegetable. Here
are some then thAt though they are not
~nY.frfaf may vet be found delec.able
and worthy a place in ones cookery
scrap book
Speaking Of boiling sweet potatoes
reminds one ''in the know at once that
! If is we'll to say they never should
be boiled. They should be cleaned.
They aresdrier, of a better flavor and
{ als6, more pheasant to look at when
they have been made tender by tins
! process than when their hearts have
{ been softened by boiling. Peeled. after
: steaming, sprinkled with little salt
and with a little melted butter put over
: them they are real table delicacy. UT,
mash them after steaming. add TO
them cream instead Of butter and with
an egg heater whip till very light.
Serve Immediately or brown bit in a
hot oven.
Broiling cold steamed sweet potatoes
is also a more satisfactory culinary
rick than the one Of broiling them
after they have been boiled. In little
melted butter you put salt and white
pepper and in this you dip eacn siice
of sweet potato to be broilad, seeing u
il that the slices are of uniform size
and thickness. Then Drowned cell
cately over hot fire they appear as
fit accompaniment for steaks, chops
and many another broiled thing. Per-
hans though Won have for good ana
sufficient reasons suspended broiline
over hot Goals for time. In winch
ease YOU will find they will broii
delieiously in the broiling oven of your
gas range. BY the way some OF US are
learning to get well acquainted VIII
gas range possibilities just now aren
we To make sweet potato Gro
auettes you only have to go step lar
Their after YOU have blended the cream
with the potato. Just shape into GRO.
uuettes. dip in crumbs and eggs, ana
fry. .s-
II is quite a trick to souffie SWEEP
potatoes but if it turns out all riSh'
YOU feel that life is surely worth tn'
living with such delicious morsels as d
part of your dinner. Have then 1--WE
irving pans full of fat; under one have
q cover of the range but let the otnel
have nothing between it and the lame
Thus YOU see you have difference II
degree of heat in the frying fat tha'
is a prime necessity. Slice the po'
tatoes, after peeling, in quarter incr
slices, and fry for a few minutes II
the pan which is the cooler. Lift ou'
from this, drain pretty well and dror
into the pan of very hot fat where II
they behave properly, and they prop,
ably will. they should souffie. o. pun II
YOU like that better.
Some delicious griddle cakes may De
made from cold sweet potatoes. Masr
them well. add to them beaten eggs IT
what seems a sufficient quantity, say
two eggs for a pint of potato, add lit
tie melted butter, some salt and noui
if needed Fry in rather thin cakes
They will go PARTICULARLY well OF "a
morning with sonic Crisp bacon And
these, if you please, are just about al
the ways known to present scribe fol
cooking sweet potatoes. If they seen
too few, why you know everyone is al
liberty to invent a new mode .or serv-
ing them,