The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1907-10-07
IN THE KITCHEN

Sweet potatoes. usually served simply
boiled or baked. possess wide posi-
bilities as the following recipes show:
In many dishes where chestnuts are
the prime ingredient sweet potatoes
can be used with equally satisfactory
results; of course, for such dishes they
must be the best of their kind, fine
fine grained. dry. and sweet. The moist
sweet potato that many southerners pre-
fer. is not suitable as a chestnut sub
stitute.
| 4 delicious way to bake sweet pota
toes is in the pan with a roast, pre-
ferably that of pork Boil them until
nearly done, skin them and cut in two
/ lengthwise arrange them around the
meat, and let them become brown and
crisp in the pan gravy. If they are
baked as is commonly done, like white
potatoes. a delicious finishing touch is
TO squeeze each one until it cracks
open from sheer fiufftness: tuck gen
erous piece Of butter inside.
Sweet potato souffies and sweet po-
/ tato souf1e are two very different
dishes. The former are delicious to
serve with broiled or friend chops,
steaks or chicken. Peel the potatoes
and cut them in even slices not ex-
ceeding one-fourth inch in thickness.
Drop them into ice water for a short
space. Have heating on the stove two
kettles Of sweet, fresh lard. Pat the
potatoes dry in a towel and drop them
into the first kettle, the fat in which
should be heated to about the dough
nut" degree. Let the slices cook for
five or six minutes then take them out,
cool them for a moment or two, and
drop them into the second kettle which
should be smoking hot; after a minute
they will swell and puff up.
Sweet potato souff1e is a teothsome
way in which to utilize cold baked or
boiled potatoes. Peel the potatoes and
If they were boiled mash them; it is
well also to run them through
vegetable sieve to insure an absolutely
lumpless consistency. To each cupful
of the pulp add the beaten yolk of an
egg, one tablespoonful of thick sweet
cream, a quarter of a teaspoonful of
salt and a tiny pinch of pepper. Beat
until very smooth and light add the
white of the egg beaten to a stiff froth
turn into a CREASED baking dish and
run into a hot oven until well pulled
and Drowned.
Stuffed sweet potatoes make a fine
luncheon dish. Select short thick po-
tatoes and parboil for fifteen minutes.
Peel them, cut a slice from the top
and with an apple corer or sharp
knife remove a portion of the center.
Prepare a filing by moistening slightly
a pint of soft bread crumbs with sweet
cream; add half a teaspoonful of salt,
a pinch" each Of powdered cloves, nut
meg and paprica. two finely chopped
hard boiled eggs, two raw egg yolks
and four tablespoonfuls of chopped
ham Fill the potatoes (the proper
tions given of dressing will fill six po-
tatoes), replace the cut off portions
fastening them on with tiny skewers
and simmer in thin white or cream
sauce for half an hour.
Sweet Potato Pone-To make this
dish a success the sweet potatoes that
in some northern markets are called
vans should be used-they are very
sweet moist and a deep yellow In
color. Peel and CRATE raw potatoes
and to three and one-half cupfuls add
one cupful of best West India mo-
lasses, one-h half cupful of dark brown
sugar, one cupful of creamed butter
half a cupful each of preserved ginger
and candied orange peel cut fine; one
teaSpOOnful each OF cinnamon, nutmeg
and allspice, half a teaspoonful OF
cloves, a scant teaspoonful of salt and
two beaten eggs. Beat well together
turn into a deep buttered pudding
dish and place in a moderate oven tC
bake until a knife thrust into the cen
ter will come out clean. Set the dist
in another containing water to prevent
the foundation of a heavy under crust
Sweet Potato Cups-Peel, wash, dry
and grade sweet potatoes to the
amount of two cupfuls. Stir in on'
quart of hot milk, put over the fire
and boil for five minutes; add one
heaping tablespoonful Of butter anC
set aside until partially cooled, ther
season with one teaspoonful of salt
quarter teaspoonful of white pepper
{ and one tablespoonful of chopped pars
{ ley; add four we'll beaten eggs, turf
into small buttered cups, place then
{ in hot water to fill two-thirds of thu
cups and bake until mixture is firm
, In the center.