The Alaska citizen., 1914-10-12
Timely | hints for the Housewife

l ullCly l lilo II
Sweet potatoes have been on the
market in Fairbanks for the past
few weeks. and there are few house
keepers who are not indulging theil
fancy for these delicious tuberS
Too many housewives. however. arc
familiar with only the baking and
boiling of these tubers, neglectine
entirely the dozen and one othe,
ways in which they can be prepared
For all recipes except broiled
sweet potatoes and a well-liked
Southern pudding, boiling or baking
is necessary preliminary step, the
choice depending upon the dryness
of the potatoes. That is. soggy
vans give best results after baking
whereas dry, close grained potatoes
should be boiled incidentally, this
is one of the few vegetables that
improve with a second cooking.
There is no economy in buying
sweet potatoes in large quantities
as they spoil quicker than any other
vegetable 1t can be done, however
if there is cool storage place and
care is taken not to bruise them
as waste comes equally from rough
handling and a too high tempera
ture.
SWEET POTATO PUDDING
Butter a baking dish and place in
it one pint of grated raw sweet
potato. Cream together one-haf cup
of butter and two cups of sugar
and when light add two well beaten
eggs and two cups of milk. Pour
this mixture over the raw potatoes
and add a little lime or lemon juice
if tart flavor is desired. Bake
in hot oven and while the pudding
is cooking, stir occasionally to keep
the sweet potato well mixed with
the custard 1t can also be baked
in individual ramekins or custard
cups.
GLAZED SWEET POTATOES.
Slice cold boiled sweet potatoes
lengthwise, place in a buttered pan
and bake in a hot oven, basting fire.
quently with syrup made by boil
ing one-half cup sugar with four
tablespoonful of water and one Ia
blespoonful of butter. When the
potatoes are glossy and golden, dish
and serve while hot.
EscALLoPED SWEET POTATOES
Peel cold boiled sweet potatoes and
slice crosswise. To each layer of
potatoes add a layer of bread or
cracker crumbs, bits of butter and
a sprinkling of brown sugar Cover
the top thickly with buttered crumbs
and just before the dish goes into
the oven add enough milk to moisten
the mixture. A dash of cooking sher-
ry can be added if desired.
SWEET POTATO PIE (Merineue)
Peel and wash boiled sweet pota-
toes while hot, rub through sieve
and to each pint of pulp add one
quart of milk, one tablespoonful of
melted butter, one cup of sugar,
three eggs and pinch of salt.
Flavor with nutmeg, brandy or lemon,
preferably brandy. Line deep pie
pans with a rich paste, fill with
the mixture and bake. Use the
whites of the eggs for the meringue
allowing one tablespoonful of sugar
10 each. If care is taken that the
pies do not cool suddenly, the mer-
ingue will stay light and fluffy:
otherwise it is apt to fall and look
leathery If meringue is not liked.
a good cane or maple syrup is
sometimes poured scantily over the
pie and this in turn is covered with
heaped up whipped cream.
DOUBLE CRUST SWEET POTATO
PIE.
Line a deep pie plate with a good
paste and put in layer of parboiled
sweet potatoes cut crosswise;
sprinkle thickly with brown sugar;
dot with butter and sprinkling OF