The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-12-23
THE SWEET POTATO.

THE SWEET POTATO.
The sweet potato, although used large
ly in Europe long before the introduction
of the common white tdber, has never
become a common vegetable in our north
ern cline, but has always been regarded
more as a dencacy. This is probably the
reason why along with its scarcity at
certain seasons and likewise its poor
keeping qualities, it does not hold such
a favored place among all classes as its
white rival, that has not only taken its
former place, but also its name.
Formerly both sweet and white pota-
toes We're made into sweet dishes and
used as kind Of confection. but gradu-
ally cooks discovered that they made
more acceptable dishes when prepared
as sayory accompanim TO meats and
thereafter relegatei them to the Vege-
table list, although they are still oc-
casionally 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 pre-
pare and cook it in mucn lne same way
as we do the common potato, the south
ern cooks prefer their ca-ameled and can
died-their sweet scalloped potato, be-
lieving that the yeliow-skinned-their
white potato-is greatly improved in fla
vor by the addition of sugar, and it most
undoubtedly is; and when one gets ac-
customed 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 nearly over.
sweet potato in good condition is
firm, plump, smooth and free from any
sprouts The medium sized are the best.
Unless sweet potatoes are to be diced and
creamed they should be cooked without
pairing, first removing the dried ends and
all dark places. which are apt to give
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 boil
ing is from thirty TO fifteen minutes, ac-
cording to size; baking and steaming
about half an hour.
The sweet potato-batatas edulis-is
drier and richer than the white or Irish
potato. 1t contains sixteen percent of
starch and ten 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 without separating. half a cup of
graduated sugar. one teaspoonful of va
F,,J c{,,
and a level teaspoonful of ginger. Mix
well and pour into deep pie-tins lined with
a light paste and bake in a moderate oven
for half an hour.
Sweet Potato Bread.
Place one pint of lukewarm water in
the mixing bowl. add one tablespoonful of
salt. half a cup of good yeast or half a
compressed yeast cake which has been
dissolved in four tablespoonful of luke
warm water. sift in one quart of -four,
beat well and stand in 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 flour to make a
soft dough Knead lightly. roll out and
cut into biscuits. Place these in creased
baking pans and very lightly bake in a
quick oven twenty-five minutes. When
the biscuit 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.
Southern Sweet Potato Pudding.
Wash and boil two pounds of sweet
potatoes very soft. but not seggy. 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. All 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
ard bake in a quick oven. Delicious.
Sweet Potato Cones.
Bake six large sweet potatoes; when
done scoop out the pulp Season with
salt and pepper and a tablespoonful Of
butter then press through vegetable
press and add a little cream or the yolk
and the white of an egg beaten separate
". Line the bottom of baking dish with
buttered paper. arrange the potato mix
ture in little cones; on this brush with
beaten egg and brown in a quick oven.
Place little chopped parsley on the top
of each cone. arrange on a hot platter
and gsrnish with wreath of curled pars-
ley.
Sweet Potato Biscuit.
Boil a sufficient number of sweet pota-
toes TO make one quart after they are
grated. add TO the rated potato half
cup Of butter and one cup of yeast; mix
with either milk water; allow them to
rise twice and bake like tea biscuit.
Escolloped Sweet Potatoes.
TIE potatoes should he boiled. peeled
and sliced the day before they are need
cd Slice the potatoes rather thick. place
in. .hn hnttnr,, nf ,-.n,,r hasirau dish srnall