BAKED — Wash medium-sized sweet potatoes and i^lace on the
top grate of a hot oven; when the potatoes are about half done, pierce
them with a fork to let the steam escape ; this will make them dry and
mealy.
BROILED — Boil, let cool, and peel the number of large, sweet
potatoes required. Slit them in 2 or 3 slices, dip in melted butter,
and place them in a double gridiron. Broil a light brown on both
sides, dish them up, and after j)ouring some melted butter over the
potatoes, they may be served.
FRIED — Peel the raw potato, cut it into very thin, lengthwise
strips, and fry in smoking hot fat» deep enough to immerse them in;
VEGETABLES 247
as they rise to the top and brown on one side, turn them and let
them brown on the other. Nice, and new in the north.
SWEET POTATOES AND PORK.— Select white looking fresh
pork — rib pieces; cut them thin and free from fat and bone; fry them
carefully, and cook thoroughly until nicely browned; then place on a
warm platter; cut boiled sweet potatoes in slices lengthways✪ Sweet Potatoes and Pork, and fry
until brown in the fat in the spider; use care not to burn them; salt
them as they cook; then arrange on the platter around the meat;
serve very hot, with apple-sauce and hot johnny-cake.
SUGARED SWEET POTATOES— Boil those of medium size,
dry off in the oven, peel, let them get cold, and then cut in two length-
wise; then lay each half on its round side
in a shallow pan or dripping-pan, put a
good bit of butter and a little salt and
pepper on each one, sift granulated
sugar generously✪ Sugared Sweet Potatoes over all, and put in a
quick oven to brown; it takes about 40
minutes. Excellent and new.
The sweet potato is probably of American ori- sweet potato.
gin, though now extensively cultivated in many
countries. It belongs to the Convolvulus order. It contains more sugar than the
true potato. Its constituent parts are, water 71 parts; albumen, 1}£; starch, 15;
sugar, 3; pectose gum and cellulose, 5; mineral matter, 1.
PUMPKINS.
PUMPKIN BUTTER — Peel and cut enough pumpkin to fill a
large iron or porcelain kettle✪ Pumpkin Butter. Select the sweetest pumpkins, as you
would for pies. Stew 4 or 5 hours, until it is a rich golden brown
color, and dried to a thick paste. It must be frequently stirred at
last, to prevent burning. This sauce is especially good, served with
pork, either salt or fresh.
Pumpkins for winter can be stewed and canned like fruit, and will
then nearly equal fresh pumpkins.
Pumpkins are a species of gourd. They were formerly more used for food
than at present, having been somewhat supplanted by the squash. They possess
one peculiar quality — that of absorbing and retaining the flavor of whatever they
are cooked with. If stewed with apples they taste exactly like them in puddings
and tarts, and they may be used to advantage in most savory cookery. They con-
tain about 1% of sugar, 2 to 5^ of starch, and about 1% of fat and nitrogenous mat-
ter. An anonymous writer in the early settlement of America wrote home to Eng-
land as foUows:
" If fresh meat be wanting to fill up our dish.
We have carrots, and pumpkins, cind turnips and fish,
We have pumpkins at morning, and pumpkins at noon,
And i-£ '■t'sete not for pumpkins we should be undone."
248 VEGETABLES
RICE.
BOILED Pick over carefully, and wash at least twice, in cold ✪ Boiled Rice
Page 190 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BAKED — Wash medium-sized sweet potatoes and place on the top grate of a hot oven; when the potatoes are about half done, pierce them with a fork to let the steam escape ; this will make them dry and mealy.
BROILED — Boil, let cool, and peel the number of large, sweet potatoes required. Slit them in 2 or 3 slices, dip in melted butter, and place them in a double gridiron. Broil a light brown on both sides, dish them up, and after pouring some melted butter over the potatoes, they may be served.
FRIED — Peel the raw potato, cut it into very thin, lengthwise strips, and fry in smoking hot fat, deep enough to immerse them in;
as they rise to the top and brown on one side, turn them and let them brown on the other. Nice, and new in the north.
SWEET POTATOES AND PORK.— Select white looking fresh pork — rib pieces; cut them thin and free from fat and bone; fry them carefully, and cook thoroughly until nicely browned; then place on a warm platter; cut boiled sweet potatoes in slices lengthways, and fry until brown in the fat in the spider; use care not to burn them; salt them as they cook; then arrange on the platter around the meat; serve very hot, with apple-sauce and hot johnny-cake.
SUGARED SWEET POTATOES— Boil those of medium size, dry off in the oven, peel, let them get cold, and then cut in two lengthwise; then lay each half on its round side in a shallow pan or dripping-pan, put a good bit of butter and a little salt and pepper on each one, sift granulated sugar generously over all, and put in a quick oven to brown; it takes about 40 minutes. Excellent and new.
The sweet potato is probably of American origin, though now extensively cultivated in many
gin, though now extensively cultivated in many
countries. It belongs to the Convolvulus order. It contains more sugar than the true potato. Its constituent parts are, water 71 parts; albumen, 1}£; starch, 15; sugar, 3; pectose gum and cellulose, 5; mineral matter, 1.
PUMPKINS.
PUMPKIN BUTTER — Peel and cut enough pumpkin to fill a large iron or porcelain kettle. Select the sweetest pumpkins, as you would for pies. Stew 4 or 5 hours, until it is a rich golden brown color, and dried to a thick paste. It must be frequently stirred at last, to prevent burning. This sauce is especially good, served with pork, either salt or fresh.
Pumpkins for winter can be stewed and canned like fruit, and will then nearly equal fresh pumpkins.
Pumpkins are a species of gourd. They were formerly more used for food than at present, having been somewhat supplanted by the squash. They possess one peculiar quality — that of absorbing and retaining the flavor of whatever they are cooked with. If stewed with apples they taste exactly like them in puddings and tarts, and they may be used to advantage in most savory cookery. They contain about 1% of sugar, 2 to 5^ of starch, and about 1% of fat and nitrogenous matter. An anonymous writer in the early settlement of America wrote home to England as foUows:
" If fresh meat be wanting to fill up our dish. We have carrots, and pumpkins, cind turnips and fish, We have pumpkins at morning, and pumpkins at noon, And i-£ '■t'sete not for pumpkins we should be undone."
RICE.
BOILED Pick over carefully, and wash at least twice, in cold
Records on this page
Sweet Potatoes and PorkSugared Sweet PotatoesPumpkin ButterBoiled Rice