Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1919-11-13
SWEET POTATOES and
THE 81 VARIOUS ways
OF PREPARING Them
Palatable Ways of Preparing
One of Most Nutritious
Foods.


Taking it's place among the most
nutritious Of foods, the sweet potato
offers possibilities for many really
delectable dishes of which these that
follow are examples. Try them and
this vegetable will be sure to find a
frequent place on your menu.
Sweet Potato Candy Balls.
Peel the potatoes and scoop out
small balls with a vegetable scoop.
Boil these balls gently in slightly
sailed water until they can be pierced
with a splint. Drain carefully: pre-
pare sugar syrup from two cup
fuls of maple sugar and half a cup
full of water. Cook until thick, flavor
with a teaspoonful of vanilla extract
and add part Of the potato balls.
Let them simmer until they are
covered with thick coating and are
almost transparent. Remove one at
a time with skinner, roll in chop
ped nut meats and drop on paraffin
paper. They will harden on the OUT
side and make a delicious confection
Now that we are placed on sugar
rations, the delicious "candied sweet
potatoes" may seem an impossibility
Good results, however. are obtain
able with the use Of slightly thinned
molasses, corn syrup or honey, used
with plenty of oleo. Basic frequently
with the syrup that forms in the
pan.
Sweet Potato Mullins.
Boil and peel enough sweet pota-
toes to make three cupfuls when
mashed. Stir into this pulp one quart
of scalded milk, one tablespoonful of
butter, one teaspoonful of salt and
let stand until lukewarm. Add one
yeast cake dissolved in a little tepid
water and enough sifted Victory flour
to make good batter
Beat we'll, cover and let rise over
night. When doubled in bulk add
additional flour to make soft dough,
knead for five minutes and again put
aside to rise. Roll out, cut the size
of muffin rings, place in the creased
rings and let stand until very light.
Cook on hot griddle Chicken
gravy can be used in place of the
milk.
Grllled sweet Potatoes.
Boil the potatoes with the skins on.
peel and cool. Cut them into slices
quarter of an inch thick, dip in
melted chicken fat or bacon dripping.
Place them on wire broiler and
broil over a clear fire or under the
oven jets in a gas range. Brown on
both sides and serve very hot, busted
with paprika.
A novel way to prepare ''f1,ied,
sweets" is to cut four cooked peeled
potatoes into long strips. Prepare
syrup from half cupful of water,
one tablespoonful of oleomargarine
and cook for three or four minutes.
Let the potatoes soak in this syrup
about thirty minutes and haste fire.
quently, then drain and dry.
Several "side dishes" and two or
more desserts can also be prepared
from these tubers. Of the former,
potato cakes are very good. These
are made from boiled potatoes, peeled
after cooking, then mashed finely and
all fibrous matter removed. To one
quart of this potato add two eggs
slightly beaten, two tablespoonfuls
of melted oleomargarine, half g tea
spoonful of salt, little paprika and
an eighth of teaspoonful of poultry
seasoning.
Moisten with half cupful of hot
milk and work with the hands until
thoroughly blended. Pat out into a
flat cake, cut with a biscuit cutter,
roll each in flour and brown quickly
in hot fat.
Sweet Potatoes en- Casserole. .
Boil and peel the potatoes. cool and
cut in halves. Cook one tablespoon
full of minced onion and the same OF
minced green pepper in two table
spoonfuls of flour and add slowly one
large cupful of canned tomato.
Season to taste with salt. celery
salt and tiny pinch of ground whole
cloves; add one teaspoonful of brown
sugar and cook for fifteen minutes.
Strain, arrange the potatoes in
small casserole, pour over the sauce
and cook covered for twenty minutes.
Uncover, sprinkle with Drowned bread
crumbs, dot with bits of butter and
brown over for ten minutes longer.
These are delicious to serve with
chops or steak.
Greens" Also to