Evening star., 1934-11-16

; the most part cooked rather simply,
while in the South. where both sup
| ply and variety are more abundant,
they often are candied with various
sirups and favorings. and used in
making bread, cake, pie and pudding.
Candied sweet potatoes are gener-
ally made by slowly cooking slices of
either raw or cooked potatoes in a
rich sirup and butter, but Southern
cooks have discovered many ways of
varying the flavor. Sometimes they
add one or more of the common spices,
such as cinnamon. allspice, nutmeg
and ginger; or the juice or grated rind
of a lemon. dried orange peel, or
vanilla. Honey or maple sirup, used
instead of the ordinary sirup of
sugar and water. also gives a differ
ent flavor to candied sweet potatoes.
Mashed sweet potato forms the basis
of croquettes. soufdes. potato balls or
cakes, pies and puddings. Probably
one Of the most popular methods of
serving the sweet potato is baked.
Many combinations Of baked sweet
potatoes in a casserole are possible
by the addition of chopped nuts,
marshmallows, various spices or fruit.
such as cooked prunes, dates and
apples, or the grated rind and juice
of oranges and lemons. Brown sugar
and maple sirup add a delicious fla
vor, and liquid, when added, may be
in the form of fruit juices. Bacon
and ham or sausages may be a part
Of the dish. or may be used as a
garnish. Sweet potatoes are espe-
cially delicious with turkey, fried or
roast chicken, roast pork and pork or
veal chops.
Pumpkin.
The pumpkin is that fruit Of the
vine of which we think perhaps more
than any other during November, so
1t Is interesting to know that the
Chinese revered this as a symbol Of
fruitfulness, health and wealth, long
before our own Pilgrim Fathers insti-
tuted the harvest feast of Thanks
giving. The Chinese called this fruit
the emperor of the garden" and
perhaps it Is because of this that so
many of the lanterns which hang
gaily in their narrow, picturesque
streets have the rotund contours of
the pumpkin. Certainly the most
famous use in the world for the golden
fruit is an American pumpkin pie.
The pumpkin was cultivated by the
American Indian in his fields of maize
long before the coming Of Columbus.
What moistens the lips and what
brightens the eye,
What calls back the past like the rich
pumpkin pie!"
Give this rhyme to each one of
your guests, written on pumpkin
pies" which are merely round disks
cut from yellow cardboard. The
past" should be the early history
OF America. A prize should be given
to the guest who can answer most
accurately the questions written on
the back of his or her "pie"
Crystallized Pumpkin.-Cut the
pumpkin into small strips. peel and
put into a granite utensil. Cover
with cold water. Into this put a
small saucerful of lime Qeveled) and
soak overnight. The next morning
wash the pumpkin through several
waters, then wipe each piece dry.
Have ready a heavy sirup almost
to the candy stage::> drop the pieces
of pumpkin into this and let cook
until tender. Remove the pieces
from the sirup and roll each piece
in sugar. Place on a heavy brown
paper and leave in the sun. Every
day roll these again in sugar, as
a little sirup will continue to ooze
out, until all the moisture has been
completely sugarized. Ginger and
spices put into the .sirup and cooked
with the pumpkin add a most pleas
ing flavor. This makes very de-
licious crystallized fruit and can be
used in many different ways.
Specialties.
Jellied Consomme. one and
one-haf tablespoonfuls Of gelatin in
one-haf cupful Of cold water. Add
to two cupfuls of consomme, brought
to boil. Add the juice Of one
lemon and dash of cayenne pepper.
Pour into a shallow dish and CONCEAL
in the refrigerator. Cut into small