Evening Republican, Volume 18, Number 259, Rensselaer, Jasper County, 2 November 1914 — FROM THE SWEET POTATO [ARTICLE]

FROM THE SWEET POTATO

Innumerable “Goodies” May Be Made by the Housewife Who Gives It • Little Thought For candied sweet potatoes cut parboiled sweet potatoes into lengthwise slices and put them in buttered pan. Cook for two minutes three-quarters of a cupful of water and two tablespoonfuls of butter. Brush the potatoes with this and bake them. Baste them with the sirup as they cook until they are well candied. Sweet potato balls that cause surprise are these: Season two cupfuls of baked sweet potatoes that have been pressed through a colander with salt and pepper and add a beaten egg and a little hot cream. Form into balls and into each press a pitted prune into which two walnut meats have been forced. This prime should not be visible. Dip the balls into crumbs and egg.. Then brown the potato balls in deep fat, drain and serve at once. Scalloped eweet potatoes are made by slicing parboiled potatoes into a battered baking dish and covering them with a well-seasoned white sauce. On top of the saucb put some melted butter and crumbs^and bake for about twenty minutes. French fried sweet potatoes are truly a delicacy. To make them, cut in thick lengthwise-sections some parboiled sweet potatoes and plunge them in a frying basket, into deep hot fat. Brown delicately, drain and season with salt.