The Dawson news. (Dawson, Ga.) 1889-current, 1920-06-08
SWEET POTATOES OF
HIGH FOOD VALUE
AN APPORTUNITY FOR CULlNA-
RY WIZARD TO EXERT
HER SKILL.

no more. They are "sugarspuds"
from now henceforth. Along with
this news the American Food Jour
nal tells us that these native tubers
are to be with us. all the time, not
only for a few weeks now and then.
so that when you have just become
accustomed to their appearance on
the table they disappear until the
next season. New varieties have
been developed along with improved
methods of curing and storing, and
the combination bids fair to extend
the popularity of the sweet potato
so that the Irish cousin will lose her
place as the belle of the dinner
table.
- Like Corn, They Are Aborigines.
The "sugarspud" is one of our dis
itinctly American foods, and it seems
rather remiss on our part to have
been so slow in developing this won
derful food. The colonists found
them here in abundance when they
came. and they were a valuable as
set in the revolutionary war. There
is a story that General Marion, the
Swamp Fox" of South Carolina,
maintained his men for months on
sweet potatoes. And in 1912 General
Jackson's men, in the campaign
against the British in Louisiana, had
little food but sweet potatoes. An
English general, in reporting back
home as to the morale of the Amer
Iican army, said that they could never
jbe conquered, because of their de-
termination and because they could
always raise sweet potatoes, on
which food they could fight indefi-
nitely.
There could be no better time
than the present to extend the use
of this food in our diet. White po-
tatoes are now selling for ridicu-
lousy high price, so begin your
sweet potato campaign. Sugar, too,
is scarce and exorbitant in price. 1t
will be needed for canning and pre-
serving soon, and a more abundant
use of this sweet vegetable will aid
in the solution of the sugar prob
lem. The children. especially, whose
"sweet tooth" makes constant de-
mands, may crave less candies and
sweet desserts if a liberal amount
of this food be placed before them.
Cheap Source of Energy.
You will find that they give you
more energy value at a lower price
than almost any kind of fresh vege-
tables. The food value of q serving
of sweet potato compared with the
Irish potato, turnip and squash might
be noted. 1t is higher in fat. carbo-
hydrate and calorific value than any
of the others. The Irish potato alone
surpasses it in protein.
Recent analyses of pre-cooked
vegetable flours (including pea,
bean, squash, white and sweet po-
tatoes and standard spring wheat for
comparison) showed that the flour
made from the sweet potatoes con-
drate and more calories a pound
than any of the flours analysed. It
contains more sugar (28 per cent?
than any except the squash flour
(41.9 per cent), whereas other
flours show only from to per
cent, with none, of course, like the
white flour.
Suggestions for Using "Spuds."
Here is an opportunity for the
culinary wizard to show her skill, for
this sweet vegetable can be cooked
in most of the ways that the potato
is served and with many added vari-
ations as well. They are delicious
simply boiled, baked or steamed.
They can be mashed, and when put
through a ricer, we'll seasoned, but
tered and piled lightly On the dish
they are real delicacy.
A hearty combination of sweet
potatoes and chicken livers was
served recently at am uptown tea
room. The potato had been boiled
and was of good size. The skin was
taken off and it was cut in half
Ilengthwise so that it would stand
evenly. Almost two tablespoonful
of potato were scooped out and a
mixture of chopped chicken livers
and mushrooms, we'll moistened with
brown sauce, was filled in. The
whole had been brushed with melted
butter and Drowned in the oven. 1t
is a good plan to haste them occa-
Willie
Tcalf's liver could be used, or, in fact,
almost any chopped meat. This is
rather a hearty dish and makes a
luncheon or supper combined with a
green salad and a light dessert.
Another sweet potato idea well
adapted for the day after roasted
fowl has been served is to place two
slices of boiled potato together, sand
witch fashion, with a layer of chop
ped meat between. Brush with
melted butter during the process of
baking. Serve in individual baking
dishes Sausage meat is very nice
as filling instead of the fowl.
Sweet potatoes may be delicious
addition to meal served in combi-
nation with various fruits. especially
apples, pineapples or peaches Any
recipe for candied sweet potatoes
can be followed, but only one layer
of potatoes must be put in the dish.
On each slice a piece of the PREFER
ed kind of fruit is laid. and during
its stay in the oven it should be
basted occasionally with the butter
syrup. The following recipes will
give variety to the "sugarspud' even