The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-12-26
Tha Sweet Potatoo.


The sweet potato, although used largely
! in Europe long before the introduction of
the common white tuber, has never be-
come common vegetable in our northern
cline, but has always been regarded more
as a delicacy. This is probably the rea-
son why along with it's scarcity at GER
tain seasons and likewise its poor keeping
qualities, it does not hold such a favored
place among all classes it's white rival,
that has not only taken its former place,
but also its name
Formerly both sweet and white potatoes
were made into sweet dishes and used as
kind of confection, but gradually cooks
discovered that they made more accepta-
Die dishes when prepared as sAVory ac-
compartments to meats and thereafter
relegated them to the vegetable list, al
though they are still occasionally en-
ployed in sweet dishes In fact the sweet
potato takes rather more kindly to this
manner of cooking thkn plain serving.
While we in the north prepare and cook
it in much the same way as we do the
common potato, the southern cooks prefer
their carame1ed and candied-their sweet
ScallOped potato, believing that the yellow
skinned-their white potato-is greatly i'm
proved in flavor by the addition of sugar,
and it most undoubtedly is; and when one
gets accustomed to this way of preparing
them all other methods seem fat
and insipid. These methods are very good
ones to employ when our sweet potato
begins to loose freshness and flavor, as
it does about the first of the year, the
season for our native grown being near
ly over.
A sweet potato in good condition is
firm. plump, smooth and free from
Unless sweet potatoes are to be diced
and creamed they should be cooked with
out out pas;ring e. first removing the dried ends
bitter, diSagreeable taste to the cooked
vegetable. Wash them well before put
ting them on to cook, and If they are to
be baked they should be thoroughly dried
first. The usual time required for boiling
is from 30 to so minutes, according to size;
baking and steaming about half an hour.
The sweet potato-batatas edulis-is
drier and richer than the white or Irish
tot a1r1- ~ sta -
and 10 per cent of sugar.
SWEET POTATO PIE.
Peel, boil and mash sufficient potatoes
to make one pint of pulp. add to them
light without separating, half a cup of
granulated sugar. one teaspoonfuI Of Gin
Mix well and pour into deep pie-pans
lined with light paste and bake in
moderate oven for half an hour.
SWEET POTATO BREAD
Place one pint of Iukewarm water in the
mixing bowl add one tablespoonful of
salt, half a cup of good yeast or half
dissolved in four tablespoonfuls of luke
warm water. sift in one quart of flour,
beat well and stand in warm place over
night. In the morning bake four sweet
potatoes, scoop out the pulp and mash
through sieve into the sponge, beat well
and add sufficient flour to make soft
dough. Knead lightly, roll out and cut
into biscuits. Place these in creased
baking pans and very lightly bake in q
is half done take from the oven and brush
over with the white of one egg beaten
with one tablespoonful of water. Place
again in the oven until thoroughly done.
SWEET POTATO CONES.
Bake six large sweet potatoes, when
done scoop out the pulp. Season with salt
and pepper and tablespoonful of butter,
then press through a vegetable press and
add a little cream or the yolk and the
white of an egg beaten separately. Line
the bottom of a baking dish with buttered
paper, arrange the potato mixture in little
cones: on this brush with beaten egg and
brown in a quick oven Place a little
arrange on a hot platter and garnish with
a wreath of curled parsley
SWEET POTATO BISCUIT
Boil a sufficient number of sweet pota-
grated, add to the grated potato half a
cup of butter and one cup of yeast; mix
with either milk or water; allow them to
rise twice and bake like tea biscuits
ESCALLOPED SWEET POTATOES.
The potatoes should be boiled, peeled
and sliced the day before they are needed.
the bottom of your baking dish small
pieces of butter, sprinkle with sugar and
top. Continue to place the butter. sugar
and potatoes in alternate layers until the
dish is full. Have the top layer strewn
with sugar and dot with bits of butter;
pour over all one teacuD of hot water.
Place the pan in the oven and after it be-
ginss to cook moisten the top with little
piece of butter; this will prevent the su-
gar from drying on top and forming a
hard crust. Use half a tercup of sugar
and quarter of a pound of butter to one
quart of sweet potatoes
SWEET POTATO LOAF
Wash, boil, peel and mash sweet pota-
toes, seasoning with salt, white pepper
and butter. form into a loaf and place
in a baking. pan which has been brushed
lightly with butter. cover with bread
crumbs and dots of butter and bake until
brown Serve hot. garnished with sprays
OF parsley watercress-
ROASTED SWEET POTATOES
Peel the required number of sweet po-
tatoes and wash carefully, place them
under either beef or mutton while the
meat is roasting, allowing half an hour
for them to cook allow them to brown
for a few moments after removing the
meat from the pan. The meat imparts