The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-11-28
The Sweet Potato.

The use of the sweet potato or batata
antedates that of the Irish potato and
yet the latter has not only taken its place
to a great extent, but has taken its Eame
as well. The sweet potato was known ana
eaten in England long before the introduce
ton of the Irish potato and was evidently
a very popular vegetable. as it is this par
place in history by the immortal William,
who credits to that jovial king of good
materiaEthe rotund F'aistaff-the eS-
toes Presumably that this vain -glori-
Gus, craven old gallant might further graf
ify his sweet tooth with new confections
and sweets in the making of which the
potato was then chiefly employed; for
before and at the beginning of the white
potato era the tuber was Sc ION if ever
served other than as sweet dish;
nous potato pie recipe of that worthy.
Mistress Hannah Wolley, and among
as the "Queenlike closet or rich cabinet
stored with all manner of rare recipes In
most estimable. Mistress Woliey directs
US to have our pie dish ana crust ready
boiled very tender; sprinkle with spice and
marrow, blanched almonds, pistachio. nuts,
dates, candied lemon and orange peel and
the pounded yolks of hard boiled eggs.
Close with a top crust and bake Serve
with a sauce of wine, butter and sugar.
Almost century later The renowned Mrs.
Glasse in her characteristic manner also
gives a formula for potato pudding,
which doubtless was most savory Sus GER
dinner, containing in the compound such
ingredients as eggs, sugar, butter, Spices
BY slow degrees the English and Amer
lean cooks have coma to an understand
in the making of sweet dish. but to
serve as savory or an accompaniment
to meats
potato are in no way related the sweet
potatoes-batatas edulls belonging to the
same family-conVolvulus- watch the
morning glory is a well known and at
tractive member. 1t is allied to the COM
mon white potato by the similar TN, na ftas
value. Yielding about the same amount
of proteid, they contain, perha PISA smaller
sugar and gum On account of the excess
IF sugar they do not cock as meaiy, De
tato. Tney are also mere solid and norcus
and most varieties require more cooking.
they ars not as easily digested as most
we'll cooked, starchy foods. their par
ticles being more difficult to separate
this country Is confined to a rather. linn
tied territory. as it is native Of aot
to the colder parts in our temperate cli-
mate. Its tropic nature makes 1t pecu-
narly q product of the south unless we
sey, a state producing a justly FAMED
variety of this vegetable. which Is in sea
son from August to December; after this
time losing it's flavor and finer qual1fies
The sweet potato Is said to be q native
Of the MayaIHa p and IS Is still made into
sweetmeats by the Orientals. Preserved
in clear syrup, these are attractive and
most palatable preserves. The Japanese
dry the sweet potato and also produce
flour from the tuber. The drying process
has been tried in the southern states, but
with rather Indifferent success so far.
SELECTING AND COOKING SWEET
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 fla
vor Do not remove the skins until they
are done, when the potatoes are to be
cooked whole Carefully wash and wipe
them dry for roasting. This is the best
method Of cooking them, especially when
they are well grown.
The large proportion Of starch and sugar
makes the sweet potato great heat pro-
Queer and therefore a most suitable 1000
for those whose work requires great ex-
penditure of physical strength and having
good digestion.
This is the fieshy tuberous root OF a
tropical climbing plant or ornamental vine /
of the discorea family. While it resembles |
the sweet potato in appearance and taste |
is a mistake to class 1t with either tuber |
or confuse it with the southern varieties of |
the sweet potato, it having no relationship |
botanically with either. Tt is coarser ano |
ishing size They are considered fully as |
nutritious as the ordinary potato, but are |
not cultivated to any great extent being I
much better liked IN the south than by |
people of other sections of the country. A |
roasted yam is we'll worth trying If cooked /
by an experienced and knowing one from |
10 CANDIED SWEET POTATOES.
Boil two pounds of sweet potatoes until /
they can be peeled. Remove the skins,