How to Cook Vegetables

The seed grower's cookbook, 1890 — every vegetable Burpee sold, and how Mrs. Rorer would have you cook it.

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Roasted Sweet Potatoes

Wash and scrub those of a uniform size; do not cut or scratch the skin. Put them in a baking-pan, place them in a hot oven and bake until when pressed with the hands they seem mellow in the centre. Do not pierce them with a fork; serve them in their jackets. Roasted potatoes must, of course, be served at once when taken from the oven, or they become heavy.

For the Modern Kitchen

A method rather than a formula, and one that still holds up. The only variables are oven heat, size and timing.

A Little History

American cookbooks of the late nineteenth and early twentieth centuries print roasting in the skin briefly, as though everyone already knew it. The sweet potato (Ipomoea batatas, no relation to the ordinary potato) was long a staple of the South before it became a national side dish. The insistence on serving at once, and on the intact jacket, belongs to a period when kitchen writers were codifying habits that had been passed on by demonstration -- though the book states the rule without giving a reason for it.

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