Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-16
TEMPTING SWEET POTATO RECIPES
ARE GIVEN BY MRS. NJ A. WILSON
Boiled Pudding and Other Delicious
YOU viii " o Try for the Family
Ho,Uto Make eSreetPot Bread

THE yam or sweet potato is one Of
= the most delicious vegetables cul-
tivated. Many splendid dishes may
be made from it and much variety
may be had with little or no trouble.
The sweet potato is usually larger
and dryer than the yam, and it re-
quires a larger proportion Of sugar
in preparing it.
The sweet potato is harvested in
the fall, and is usually in the mar
kets and moderately priced until
about January.
Baked Sweet Potatoes
Wash and dry potatoes and then
rub with shortening. Place in pan
and bake in a moderate oven. The
rubbing of the sweet potatoes with
shortening permits the skin to peel
of without sticking to the potato.
Georgia Sweet Potatoes
Wash and cook six medium m-sized
potatoes until tender and then cool
Remove the skins, cut into thin
slices, and place layer in a we'll
creased baking dish. Sprinkle each
layer with cinnamon and brown
sugar, and about one-quarter cup OF
raisins. Repeat until the dish is
full. Now add one cup of sirup and
two tablespoons of butter, and bake
in a slow oven for twenty-five MIN
utes.
Candied Sweet Potatoes
Place in an iron frying pan
Three tablespoons Of bacon fat,
One cup Of sirup,
One-haJ cup of broUn sugar.
Stir to blend and then cook until
IL forms a hard ball when tried in
cold water. Then add one dozen cold
boiled sweet potatoes. Baste with
the s;rup to candy them. Now add
one-half cup of water and gently
toss until rich sirup. Season with
grated nutmeg.
Sweet Potato Batter Bread
Boil and then remove the skins
from six medium-sized sweet pota-
toes. Mash and then put through a
sieve. Now add
One cup Of corrreGl,
One cup Of milk,
Four tablespoons of sirup,
Three tablespoons Of shortening,
Thres-quurters teaspoon Of bdk-
ing soda,
One teaspoon Of salt,
One egg.
Beat hard to mix, and then pour
into well-greased baking dish and
bake In hot oven for thirty minutes.
Basic with three tablespoons Of
bacon or ham fat ten minutes before
removing from the oven.
Sweet Potato Croquettes
Mince fine
TtCo onions,
One green pepper,
Three strips Of bacon.
Cook gently in a frying pan until
the onion is tender and nicely
Drowned. Now add
Ttpo cups of boiled and mashed
s1oeet potatoes,
One teaspoon Of salt,
One teaspoon Of pdprtkd.
Mix thoroughly and then form into
croauettes, and dip in -four and fry
until golden brown in hot fat.
Sweet Potato Waff1es
Rub four cold-boiled potatoes
through a fine sieve into a bowl
and add
Yolk Of one egg,
Three tablespoons Of shortening
Tpo tablespoons Of strup,
One and one-holf cups Of milk,
One and one-quarter cups OF
-four,
Three teaspoons Of baking
ponder.
Beat hard to mix and then folc
in the stiff1y beaten white of one egg
Bake in hot, well-greased waffle
iron.
Old-Fashioned Sweet Potato Pudding
Pare and CRATE into a mixing bow
Sir mediun,-sized rutU stOeet po
tdtoes
and then add
One cup Of milk,
2 Three-qudrters cup Of 6ro1U'
sngGr,
One tVell-beuter egg,
One-qudrter teaspoon Of salt,
One-hdlt teaspoon Of cinnamon,
One-qudrtsr teaspoon Of nutmeg
Beat hard to mix, and then bak
in well-greased pudding dish in
moderate oven until firm in tn
center.
Boiled Sweet Potato Pudding
Boil and then pare and mash tn
sweet potatoes. Now measure thre
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