Tabor City tribune. (Tabor City, N.C.) 1946-1991, 1951-02-28
BY RITA DUBOIS
Nutritionist, State College
Extension Service

BY RITA DUBOIS
Nutritionist, State College
Extension Service
The yam is rapidly becoming
one of North Cardinals most pop
ular foods. This State has one of
the largest sweet potato markets
in the world at Tabor City. Their
yam festival each fall attracts
thousands of visitors where all
varieties of sweet potatoes are on
display.
While most people know and
enjoy the excellence of yams as
a food delicacy, they may not ap-
preciate the food value which
sweet potatoes contain.
A medium sized sweet potato
will furnish the body with more
than it's minimum days quota of
vitamin A-the vitamin that's
often called the good eyesight
vitamin."
The deeper the yellow color
the more vitamin value. Don't
worry about getting little extra
vitamin A. 1t can be stored in the
body and used later. Medical au'
thorities inform us that the Eek
ira" amount goes toward helping
us reach the goal of "bouyant
good health" that we're all star
ing for.
Sweet potatoes are also an un-
usually good source of vitamin
C - even when cooked. A sweet
potato, baked whole in the skin
will furnish a little more than
one-third of a persons need for
vitamin c. This places sweet po-
tatoes along with tomatoes as an
excellent "home grown source OF
vitamin C. Vans also furnish a
little protein, some iron, calcium
vitamin B or thiamine and vita
min b or riboflavin.
Quite a few more calories are
found in sweet potatoes than IN
white ones. When boiled or serV-
ed with butter and salt. the cal
orie count in yams is not hlgn.
Galleries are increased by adding
sugar. nuts and marshmalioWs.
Most farm families can grow
enough sweet potatoes for thelr
own use. To keep well they
should be properly cured before
storing. That is, they should De
kept at a temperature OF 80 de'
grees Fahrenheit for Two weeks
then stored at a cooler tempeFa-
tr1re of about IS degrees Fahren'
heit until used.
The care of yams is very I'M
nortant. too. Easily bruised, they
should be handled as cautiously
as eggs. Wrap then in paper
even old newspapers will 40
They are more easily kept II stor-
ed in an attic or pantry rather
than in dirt banks.
Sweet Potato and Apple Seal
most versatile of all foods. Wha1
other vegetables can be useo
equally tastefully as a dessert
Here are some suggestions tor
preparing yams that may lena
variety to meals.
Sweet Potato and Apple schl-
lop- Boil two or three mealum
sized sweet potatoes until tend
or Cool and peel. Slice the pota'
toes and three medium sized ap,
nles. place in layers in a CREASED
baking dish. Combine table
snoons sugar and salt; dot with
Hitter or drippings. Add IL cup
water and bake covered Tor 10 &c
o "~, n,inutes in a moderate oven.
oso z Then remove the cover
and bake until the apples are
tender and the top layer
brown.
Tor taste treat that children
and grown ups will both ENJOY
trv Golden sticks Peel and cut
raw sweet potatoes in sticks one,
half inch in thickness. Drop the
s sticks in hot fat half-inch deep
When potatoes are golden brown own,
, mn the heat and cook until
done. Drain and sprinkle "i'n
salt.
Sweet Potato Souffle- scald
one cup milk; ad Id two tap a1t
snoon sugar, IL teaspoon sal.
s spd two tablespoons butter tc
milk, Mix milk with two eups
mash, cooked sweet potatoes t;seE
a ma heat until light and fluffy
Son two eggs, beat yokes
and add to the potato. Next q aoo
a,,e tea teaspoon nutmeg, IL Guy
W, U aisins and IL Guy broken nut
heats = Cut and fold lightly into
, notato mixture and stiffly beaten
eoe whites. Pour into a buttered
baking dish and arrange ma 81 81
malloWs one-half inch apart on
the TOP, Put in a moderate oven
$50 degrees Fahrenheit anu uahe
,'nt;1 so,,ffle is set and marsh