Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-22
Table and Kitchen.


The Sweet Potato.
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
chime. but has always been regarded moro a.
q delicacy. This is probably the reason why
along with its scarcity at certain seasons
and likewise its poor keeping qualities 1t
does not hold such favored place among
all Classes as It's white rival, that has
not only taken its former place, but also
It's name.
: Formerly both sweet and white potatoes
were made into sweet dishes and used as q
kind of confection. but gradually cooks dis
covered that they made more acceptable
dishes when prepared as savory accom-
paniments to meats, and thereafter rele-
they are still occasionally employed in
sweet dishes. In fact, the sweet potato
takes rather more kindly to this manner
of cooking than plain serving While we
in the north prepare and cook 1t In much
the same way as we do the common po-
tato, the southern cooks prefer their cara
meled and candied-their sweet scalloped
potato, believing that the yellow-skinned-
their white potato-is greatly improved In
flavor by the addition of sugar, and 1t most
undoubtedly is; and when one gets accus-
toned to this way of preparing them all
other methods seem nat and insiplo. Ihese
when our sweet potato begins TO lose
freshness and favor, as it does about the
first of the year, the season for our native
grown being nearly over.
sweet potato in good condition is nrm'
plump, smooth and free from sprouts. Tne
medium-sized are the best. Unless sweet
potatoes are to be diced and creamed they
should be cooked without pairing, first re-
moving the dried ends and all dark places
which are apt to give bitter. disagreeable
taste to the cooked vegetable. Wash them
well before putting them on to COOK, and II
they are to be baked they should be thor
oughtly dried first The usual time required
for boiling is from thirty to fifty 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 potato.
IT contains 16 per cent of starch and 10 per
cent of sugar.
Sweet Potato Pie.
Peel, boil and mash sufficient potatoes to
make one pint of pulp. add to them one pint
of sweet milk. three eggs beaten light with
out separating half a cup of granulated
sugar. one tsaspoonful of vanilla, or half a
teaspoonful of cinnamon and a level tea
spoonful of ginger. Mix well and pour into
deep pie tins lined with light paste and
bake in moderate oven for half an hour.
Sweet Potato Bread.
Place one pint Of lukewarm water in the
mixing bowl. add one tablespoonful of but
ter. one level tablespoonful of salt, half
cup Of good yeast or half compressed
yeast cake which has been dissolved in four
tablespoonfuls of lukewarm water, sift in
one quart of flour. beat well and stand in a
warm place over night. In the morning
bake four sweet potatoes SCOOP out the
pulp and mash through a sieve into the
sponge, beat well and add sufficient -four to
make soft dough. Knead lightly, roll out
and cut into biscuits Place these in
creased baking pans and very lightly bake
In quick oven twenty-five minutes. When
the biscuit Is half done take from the oven
ana brush over with the white of one egg
beaten with one tablespoonful of water
race again in the oven until thoroughly
done.
Southern Sweet Potato Pudding.
Wash and boil two pounds of sweet DO
tatoes very soft. but not soggy Mash the
potatoes while warm and add one cupful of
butter and beat the mixture until very
light In color. Beat four eggs very light
with one cup Of white sugar and stir into
the other mixture, stirring rapidly. Add
grated nutmeg to taste, half a pint of
sherry wine, one pint of rich milk and the
grated yellow peel of one lemon Mix. turn
into the pudding dish and bake in quick
oven. Delicious.
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
quick oven Place a little chopped parsley
on the top of each cone, arrange on a hot
platter and garnish with wreath of curled
parsley.
Sweet Potato Biscuit.
Boil sufficient number of sweet potatoes
to make one quart after they are grated,
add to the grated potato half cup of but
ter and one cup Of yeast mix with either
milk or water; allow them to rise twice and
bake like tea biscuit.
Escalloped Sweet Potatoes.
The potatoes should be boiled, peeled and
sliced the day before they are needed. Slice
the potatoes rather thick. place in the bot
tom Of your baking dish small pieces of
butter, sprinkle with sugar and place a
layer of the sliced potatoes on top. Con-
tinue to place the butter, sugar and pota-
toes In alternate layers until the dish is
fun. Have the top layer strewn with sugar
and dot with bits of butter: pour over all
one teacup of hot water Place the nan in
the oven and after 1t begins to cook mofs
ten the top with little water in which
you have melted small piece of butter:
this Will prevent the sugar from drying on
top and forming a hard crust. Use half
a teacup of sugar and quarter of a pound
OF butter to one quart of sweet potatoes.
Sweet Potato Loaf.
Wash. boil, peel and mash sweet potatoes.
seasoning with salt. white pepper and but
ter; fern into loaf and place in 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 or water
cress.
Roasted Sweet Potatoes.
Peel the required number of sweet pota-
toes 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 mo-
ments after removing the meat from the
pan. The meat imparts very delicious
flavor to the potato Serve in ring around
the roast.
Sweet Potato Salad.
AL 1or