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Show VEGETABLE COOKING AT HOWE By Leah Ivins, Utah Agricultural College. Sweet potatoes, parsnips and turnips tur-nips may be included in the class oi vegetables known as roots and tubers, tub-ers, the first being a tuber and the last two roots. ' Sweet potatoes are quite different from the common Irish potatoes, both in composition and appearance. They are not so nutritious, contain less starch and more sugar, and as a rule are not so easily digesied. They are yellow in appearance, while the Irish potato is usually white. In cooking, sweet potatoes require more care than the others, since, if the skin is brokeu before they are boiled, they become soggy and moist, hence they are always better if boiled with the jackets on than if pared before bein? cooked. Those grown in the south contain more sugar than those grown in the north. Turnips are cultivated in many varieties, va-rieties, but those used for human food are the white-fleshed roots and those yellowish in color. The latter are called rutaliagos, or "Swedish turnips." In composition they closely resemble cabbage, except that they contain more water and less nutritious nutri-tious matter. They do not contain much sugar or starch, but have a certain cer-tain percentage of carbohydrates in another form, which makes them specially good food for diabetic patients. pa-tients. They are best during the fall and winter; toward spring they become corky. Parsnips are fairly rich n food value, containing from 3 to 4 per cent starch, about 3 per cent sugar and seven times as much fat as white potatoes. po-tatoes. They are not as common as some others of our vegetables, and unless used when young become woody and tough. The woody fibre is softened by freezing, hence they are left in the ground until the frost comes, or even through the winter. In case this is done, they must be used before they begin to grow again, or they lose their sweetness. In cooking parsnips, as in cooking sweet potatoes, if they are steamed with the skins on they retain more of their sweetness than if pared and then boiled. Glazed Sweet Potatoes. Cook potatoes pota-toes ten minutes in boiling salted water, strain, cut in halves lengthwise, length-wise, and put in a buttered pan. Make a syrup by boiling three minutes, one-half cup sugar and four table-spoonfuls table-spoonfuls water; add one tablespoon-ful tablespoon-ful butter. Brusli potatoes with syrup and bake forty minutes, basting twice with remaining syrup. The above recipe may be varied by placing a layer of sweet potatoes in a baking dish and sprinkling with brown sugar, su-gar, dotted over with bits of butter. Repeat until dish is full, cover with buttered crumbs and bake in a hot oven, until well browned. Sweet Potatoes, Georgian Style. Bake six medium-sized potatoes, remove re-move from oven and scoop out Inside, In-side, mash, add two tablespoons butter but-ter and cream to moisten. Season with salt, refill skins and bake ten minutes in a hot oven. Sweet Potato Puff. Season mashed boiled sweet potatoes with butter, salt and pepepr. moisten with cream, add one egg well beaten and bake in a moderate oven. Suated Sweet Potatoes. Cut boiled potatoes into one-fourth-inch slices, dip in beaten egg and cracker crumbs and brown to golden brown in butter. Sweet Potatoe Pie Boil sweet potatoes po-tatoes with skins on; when tender remove skins, mash and beat until light; to each pint add a pint of milk and four eggs. Season and bake as pumpkin pie. Mashed Turnips. .Wash and pare turnips, cut in slices or quarters and cook in boiling salted water until soft; strain, mash and season with butter, salt and pepper. Creamed Turnips. Wash turnips and cut in cubes. Cook three cups cubes in boiling water until tender; strain and and one cup wliite sauce i. Note White sauce "1" Is made with one cup milk and one table-spoonful table-spoonful each of flour and butter. Turnip Croquettes. Steam turnips until tender, mash, pressing out all the water possible, season one and one-fourth cupfulls with salt and pepper, pep-per, then add the yolks of two eggs slightly 'beaten, cool, shape, dip li crumbs, egg. and Cumbs again and fry in deep fat. Parsnips With Drawn' Butter Sauce. Wash and scrape parsnips. Cut in halves lengthwise; cook in boiling water until tender, drain and to two cups add one cup drawn butter sauce. Drawn Butter Sauce. One-third cup butter, one and one-half cups hot water, three tablespoonfuls flour, one-half one-half teaspnonful salt and pepper. Melt one-half the butter, add flour with seasoning, and pour on gradual ly hot water. Boil five minutes ar4 add remaining butter in small pieces. Parsnip Fritters. Cook parsnips in boiling salted water without removing remov-ing skins, strain, plunge into cold water, when fkins will le found to slip off easily. Mash, season wtih hut'er. salt and pepper, shape in sm?ll flat cakes, roll in flour and fry in butter. |