Detroit evening times. (Detroit, Mich) 1921-1958, 1943-10-31

neutral rats, we use money, maple
syrup, brown sugar. or corn syrup
instead OF the scarcer graduated:
we test cinnamon and Glove, nut
meg and allspice and include also
simple wines and fruit juices as
flavorings.
From soup to dessert" could
truly be written of the versatile
sweet potato. For as is the case
with similar starchy vegetables
like satisfy, parsnip, carrot, or
pumpkin and squash, it makes a
most delicious, rich and nutri-
tious tureen of the cream soup
type Add it's well mashed pulp
to a milk base, and there it is
every spoonful a food capsule in
appetizing form.
A S a vegetable, the sweet has
~ always ranked supreme, espe-
cially when served with chicken,
turkey and other poultry Try
it in "pone' style, that is, mashed
and baked casserole fashion,
= which does away with the some
what messy service of eating it
baked in its skin, or candied, or
with apples or cranberry sauce.
For pie filling, the Old South
often turned TO the sweet po-
tato just as the New Highlander
turned to the pumpkin 49, and
truly, there is but a fine differ
ence between them. Both are
yellow vegetables, both Of soft
smooth-fleshed texture, BIO h
sweet and rich. The same spices
are equally pleasing used with
both. You may add chopped nuts
to your sweet potato pie, or
flavor it with sherry or a dash
of rum on a holiday occasion.
incidentally. here's trick
learned from an old Southern
cook: when she made either
pumpkin pie or sweet potato pie,
she baked the vegetable, never
boiled 1t. The baking she claimed,
was what gave the extreme flavor
TO the pulp. as against a boiled
or steamed pulp. And she could
make pie to back up her claim!
So, bake your sweets. scoop out
the pulp and mash as often as
possible, to secure the most flavor
and least loss Of food values.
Don't forget, too that regional
cook books have many recipes
for sweet potato buildings and
similar desserts. Here the raw
sweet pulp is grated, just as raw
carrots are grated TO make a fine
delicious holiday plum pudding"
Both have the sweet flavor. soft
pulp and gelatinous consistency
which makes an ideal baked or
steamed pudding.
TRY your hand at a simple dish
like this for the children who
need lots Of Vitamin a during
cold weather Or if unable 10
duplicate the usual holiday pud-
dings. turn to the sweet potato
dessert, not as a mean substitute,
but as a rich and royal type Of
pudding 10 grace even the most
festive board.
The following sweet potato
recipes will make a wide appeal.
Cream of Sweet Potato Soup:
Boil y onion. minced, with y
cup water until tender Add 4
cups scalded milk, together with
liz cups cooked sweet potato
pulp, and blend. Blend 3 table,
spoons margarine with 3 table
spoons flour and add to hot mix
ture. stirring constantly until
| smooth. Serve very hot, busting
/ with natmeg and adding minced
watercress leaves, if available. BY
adding 2 well-beaten eggs, after
soup is removed from heat, and
beating in, soup becomes a very
hearty one-dish dinner. (Serves
To-
Sweet Potato Croquettes: Par
boil 6 medium sweets, drain, and
peel Mash well or put through
riccr Combine with table
spoons melted margarine, tea
spoon salt, y teaspoon pepper,
tablespoons brown sugar, and
beat together until fluffy and
light. Shape mixture into pat
ties or cakes, and roll in fine dry
breadcrumbs. Dip in slightly
beaten egg mixed with 1 table
spoon water, and roll again in
, crumbs. Fry in deep fat 1915
degrees) for minutes, or until
golden brown. Drain on paper,
and serve very hot. makes about