Milford chronicle., 1931-10-30
SWEET POTATOES,
HOW TO USE THEM
Has A Higher Food Value
Than The Irish Potato

Sweet potatoes, like apples an(
peaches, are an abundant crop il
Delaware this year and every loya
home-maker should use as many
/, Delaware sweet potatoes and in as
many different ways as possible tC
help in using up the crop, says
Miss Pearl Macdonald, of the EX-
tension Service, University of Della
ware.
The sweet potato has higher
? food value than the Irish potato.
The food value of the latter is main
ly in the form of starch while that
. of the sweet potato is in the form
of starch and sugar. The rather
high percentage of sugar gives to
the sweet potato its characteristic
sweet taste. Because of this amount
of sugar, when sweet potatoes are
served, the amount of other sweets
. should be correspondence lessened.
Since sweet and Irish potatoes are
so similar in their food value, both
should not be served at the same
meal.
The sweet potato, continues Miss
Macdonald also contains some pIo-
tein which is of good quality, accor-
ding to rather recent reports of the
United States Bureau of Chemistry
and Soils.
Also. the sweet potato is a good
source of Vitamins A, B, and c, so
essential to the normal growth of
children and to the general we'll
oe ,I vnn f1hII1Tnn
Furthermore, it is one of our sour
ces of supply of mineral matter and
of roughage, so important in the eff
ficient digestion of foods and elimi-
nation of waste.
Sweet potatoes require greater
care in handling than do Irish po-
tatoes. Since they do not keep so
well if frosted, people are urged to
dig them now. Digging should be
done with care as housing also,
causes early decay.
If they are to be kept over a long
period of time, they should be plae-
ed in houses artificially heated. The
usual temperature for curing sweet
potatoes is from 80 to IS degrees f.
Plenty of ventilation to get rid of
the moisture from the potatoes
should be provided.
After the curing process, the
sweets should be kept at an even
temperature of about 55 degrees F.
There are many tasty dishes that
may be prepared with sweet pota-
toes. The following are some OF
the ways to use them, suggests Miss
Macdonald.
Sweet Potato Soup
2 oupsful baked sweet potatoes
2 tablespoonsfuls melted butter or |
bacon drippings
IL teaspoonfuls salt
/ quart scalded milk
2 tablespoonsfuls flour
- cupful cooked rice.
Bake potatoes and mash. Add two
cupsfuls to cooked rice, add to
White Sauce made of remaining in
gredients. Season with salt.
Sweet Potato Biscuit
2 pounds sweet potatoes
2 tablespoonfuls fat
2 eggs
/ tablespoonful molasses
/ cupful milk
l teaspoonful salt
8 teaspoonfuls baking powder
Q cupfuls bread -four.
Scrub and boil the potatoes in
their packets until tender. Skin and
mash while hot; add margarin. Cool
and add the eggs well-beaten, the
molasses, the milk, and the flour
sifted with the salt and baking pow
1 srh n Hn1Irod hoard |
roll to three-fourths of an inch in
cut with a biscuit cutter,
prick each biscuit with a fork, place
on a shallow pan, and bake twenty
in a noven heated to 400
degrees F., Serve hot with plenty of
butter.
ScaIlOped Sweet Potatoes
And Apples
2 cups cold boiled sweet potatoes
cut in Il inch slices
70 cup brown sugar
IL cup thinly sliced sour apples !
tablespoonfuls butter 3
/ teaspoonful salt.
Put in breased baking dish, lay s
sr of potatoes and then a layer of G
apples, sprinkle with sugar and salt i
and dot with butter. Repeat, cover l
with buttered crumbs and bake in
moderate oven until apples are ten I
Ter. /
Sweet Potatoes And /
a
Scrub, boil until tender, remove c
SKINS mash, season with salt. pep a
Der, butter, little milk (f too dTy). S
place in creased pan, reheat in oven
ind serve. d
Vote mashed sweet potatoes may L
be scalloped with marshmallows, S
using l layer of potatoes, layer t.
of marshmallows cut in half j
cross-wise, another layer of po- o
tatoes and the other half of the v
marshmallows on top. This layer '
may be omitted if desired. Beaten a
white of egg may be added to l
mashed potatoes if desired. "
lace Sweet Potatoes
Select medium-sized potatoes. c
Grub with vegetable brush to re- g
1ove all particles of dirt. Cook in o
oiling water until tender. Drain off ~
rater and remove the skins. Cut in =,
alves, lengthwise, and put them in 2
CREASED shallow pan. Make a syr- u u
p by boiling 2s cup sugar, 70 cup u
,ater five minutes, add l table .,
poonful butter. Pour this over the a
weet potatoes. Bake in hot oven