Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-11-26
Cable and
Kitchen.
Conducted by Ida Ames Willis.
Marquette Building, Chicago. All rights
reserved by Banning Co.. Chicago).
THE SWEET POTATO.
Selecting and Cooking Sweet Potatoe

Selecting and Cooking Sweet Potatoes.
In selecting sweet potatoes choose
those of medium size. firm, plump,
smooth, thin skinned and free from
veinings. Do not use those which
show signs of sprOuting. These will
cook watery and have poor flavor. Do
not remove the skins until they are
done. when the potatoes are to be
cooked whole. Carefully wash ami
wipe them dry for roasting. This is
the best method of cooking them, es-
pecialy when they are well grown.
The large proportion of starch and
sugar makes the sweet potato a great
heat producer and therefore n most
suitable food for those whose work re-
quires great expenditure of physical
strength and having good digestion.
The Yam.
This is q fleshy tuberous root of a
tropical climbing plant or ornamental
vine of the dioscOrea family. While 1t
resembles the sweet potato in appear
ance and taste and is also a native OF
hot countries, it is mistake to class 1t
with either tuber or confuse ii with the
southern varieties of the sweet potato.
1t having no relationship botanically
with either. 1t is coarser and much
larger. often growing to an as
tonishing size. They are consid-
cred fully as nutritious as the ordi-
nary potato, but are not cultivated
to any very great extent being mucu
better liked in the south than by pco-
pie of other sections of the coun-
try. A roasted yam is we'll worth try
a nG
knowing one from de ole souf."
Canded Sweet Potatoes.
Boil two pounds of sweet potatoes
until they can be peeled. Remove the
skins, if large cut them in half ana
put them in IL buttcreI pan: spread
with Il little butter. then pour spoon
full of molasses over each and set in the
oven and brown light color.
Suear-Bake Sweets.
Parboil four or five medium sized
sweet potatoes until YOU can remove
the skins. Cut in slices and place a
layer in the bottom of a baking dish;
sprinkle thckly with sugar, adding bits
of butter. Fill the dish up with these
alternate layers of potato. sugar and
butter. Then nearly cover the pota-
toes with hot water and set them in
the oven to bake for half an hour.
Sweet Potato Pyramids.
Boil or bake six large potatoes and
when done peel or scoup out the con-
tents. Season with salt. pepper and
tablespoonful of butter. then put
through II vegetable press and add IL
little cream or the yolk and white of an
egg beaten separately. Line the bot
tom of baking pan with buttered
paper. make the potato mixture up
into small pyramids, place in the pan,
brush with beaten egg and brown in a
quick oven. Place bit of parsley i'll
the top of each one, after arranging
on q hot dish
Southern Mashed Sweet Potatoes.
Boil six good sized sweet potatoes.
Peel them and mash fine, adding Il ia
blespoonful of butter, two of sugar ana
salt and pepper to taste. Beat them
very light and then heap them up in
buttered pudding dish. Brush with
milk and bake in moderately hot oven
until brown.
Sweet Potato and Tomato Scallop.
Boil the potatoes tender: peel and
mix with butter and a seasoning OF
salt and pepper. Simmer a quart can
of tomatoes for fifteen or twenty min
utes rub through Il sieve and season
with salt. peppcr- celery salt or Il little
powdered mace Put Il layer of SOFT
rather coarse bread crumbs. entire
wheat or white, in the bottom of Il bak-
ing dish, then put in potatoes. thea
more crumbs and more potatoes. When
all are used pour the tomatoes over
them, filling up the chinks. Sprinkle
crumbs and bits of butter over the top
and bake.
Sweet Potato Croauettes.
These may be made in same manner
as white potato croQuettes. Mashins
the boiled or baked potatoes. seasoning
with salt. pepper. onion juice. mincel
parsley. 4 little grated nutmeg ana
mixing in beaten egg. Form into