Every evening, Wilmington daily commercial., 1918-01-29
EFFICIENT HOUSEKEEPING.
BY Henrietta GraueL
TUsKEGEE SWEET POTATO BREAD


We were told last autumn that the crop
of sweet potatoes was unusually heavy
and that there would be n plentiful supply
of this delicious, wholesome vegetable
There was an abundance raised, but fewer
were shipped to northern markets than
usual. Planters have found that sweet
potatoes are more nourishing than the
white tuber, and the south is using them
on its ow tables.
AT Tuskegee Institute they make war
bread from sweet potatoes that is said to
supply all food elements, including sugar,
at a less price than any other bread will
do. This loaf is. like all southern made
foods, most appetizing. Here is the recipe
for Tuskegee Sweet Potato War Bread ::
2 cups sweet potato cooked and mashed
g cups white flour, " a cup of warm water,
! tablespoon ssrup, l tablespoon salt, 2
tablespoons shortening, cake compressed
yeast. Mix salt, potato, syrup, yeast,
water and half the flour into q sponge and
let it rise two hours in temperature of
about so degrees. Add the melted shorten
ing and remainder of the -four, knead
thoroughly, as with any bread. The dough
should be rather sitter than usual as the
potato contains quantity of water that
will soften the mixture rs it rises Let it
rise again until light, form into loaves and
let IT raise one hour. Bake 80 minutes
This loaf will keep moist and fresh tasting
much longer than other breads and will
please any appetite.
The southern sweet potato or yam is
finer than the one sold on the northern
market, but up here we have what we
call Jersey sweets" that are deep golden
color and delicious, prepared in any wav.
Perhaps they are best liked carameled.
Cook them without pairing, but scrub them
, well, and when they can be pierced with
, "A skwcer, drain and cool them and rub
, oil the skin. Slice the potatoes lengthways
: and DIP each slice in syrup. ANY table
syrup will do, though true sorghum mo-
lasses makes the dish too good for deni-
Zens of the world. Fry until each slice is
brown and serve al one on q hot platter
Butter must be used for the frying medium
nothing else will do-though the
southern cook sometimes docs use clear,
strained dripping from fresh fried, honey
cured bacon.
When baking sweet potatoes, select long
smooth, slightly ones, and after scrubbine
them well with vegetable brush rub them
lightly with a bit of suet and bake When
don&, the skins will not be withered and
will be exceedingly tender and may be
eaten with butter, salt and pepper with
great enjoyment
Sweet potato fritters, or pudding, or
golden loaf, are all made with the sweet
potato pulp. Press the potatoes through
sieve and then beat lightly, so there are
no Jumps or tibrcs in the mixture When
recipe calls for eggs and sweet potatoes,
one need only use the yolks OF the eggs,
adding tablespoon of water for each
white omitted. Golden loaf is another
name for mashed sweet potatoes. Beat
them very light with butter, salt, pepper.
and milk. Shape into loaf, sprinkle it
lightly with -four and put it in hot oven
until well Drowned
Sweet potatoes should be served when
YOU have pork gravy; it makes an excel
lent combination