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Some Kitchen Kinks: Sweet

Sweet Potatoes. - Southern and northern tastes differ as to what is a desirable quality in a sweet potato.

In the South the moist potato is considered best. At the North the dry potato is more generally liked.

The variety of potatoes grown for the northern market is commonly less sweet and moist than those grown for the South. However, long cooking will make any sweet potato moist. Baked Sweet Potatoes.

Wash the potatoes and bake the same as white potatoes. Small ones will bake in half an hour, while very large ones will require an hour or more. If the potatoes are liked very moist and sweet, bake from an hour to two hours, depending on size.

Browned Sweet Potatoes.

Boil medium-sized sweet potatoes forty-five minutes. Peel them and cut in halves lengthwise. Put them in a baking pan and baste with savory drippings, and season with salt.

Cook them in a hot oven for twenty minutes.

Fried Sweet Potatoes.

Cut the boiled potatoes in slices and fry brown in savory drippings.

Or the potatoes may be cut in four parts lengthwise, put in a frying basket and be cooked for ten minutes in smoking hot fat. The fat must be deep enough to cover the potatoes.

Candied Sweet Potatoes.

Candied sweet potatoes are very popular on southern tables, and are extremely palatable when well prepared. Cut boiled sweet potatoes into long slices, place in an earthen dish, put lumps of butter on each slice, and sprinkle with sugar. Some cooks add a little water also. Bake until the sugar and butter have candied and the potatoes are brown. OTHER ROOTS AND BULBS Jerusalem Artichoke. This vegetable is in season in the fall and spring, and may be cooked like kohlrabi and served in a white cream or sauce. The artichoke may also be cooked in milk.

When this is done, cut the washed and peeled artichoke into cubes, put in a stewpan, and cover with milk (a generous pint to a quart of cubes).

Add one small onion and cook twenty minutes. Beat together one tablespoonful of butter and one level tablespoonful of flour, and stir this into the boiling milk. Then season with a teaspoonful of salt and onefourth of a teaspoonful of pepper, and continue the cooking half an hour longer. The cooking should be done in a double boiler. The artichoke also makes a very good soup.