Potato Puff

Potato Puff

Ingredients:
2 c. mashed potato
1/2 tsp. celery salt
1 egg

Directions:
To the mashed potato, add the celery salt. Separate the egg, beat the
yolk, and mix it with the potato. Beat the white stiff and fold it into
the potato last. Pile into a buttered baking dish, set in a hot oven,
and bake until the potato is thoroughly heated through and the surface
is brown. Serve at once.
SWEET POTATOES
91. SWEET POTATOES are used for practically the same purposes as white
potatoes, and while these vegetables resemble each other in many
respects they are not related botanically, sweet potatoes being root
rather than tuber vegetables. Sweet potatoes are of a tropical nature
and have been cultivated for hundreds of years in the West Indies and
Central America. They form a staple article of diet in the southern part
of the United States, where, on account of the warm climate, they are
raised abundantly. They are not raised in the North; still they are
consumed there in large quantities. After maturing, sweet potatoes are
collected and dried in kilns before shipping. While this makes it
possible for them to keep longer than if they were not dried, they do
not keep so well as white potatoes and therefore cannot be stored in
such large numbers. If they are to be kept for a considerable period of
time, they should be wrapped separately in paper and stored in a cool,
dry place.
92. Sweet potatoes vary considerably in size, shape, and quality. Some
are short and blunt at the tips, others are long and cylindrical, either
crooked or straight, while others are medium in size and spindle-shaped.
Some varieties, which are known as yams, cook moist and sugary, while
others, which are simply called sweet potatoes, cook dry and mealy. The
kind to select depends entirely on the individual taste, for in
composition and food value all the varieties are similar. In
composition, sweet potatoes resemble white ones, except that a part of
their carbohydrate is in the form of sugar, which gives them their
characteristic sweet taste, but in food value they are almost twice as
great as white potatoes.
93. The preparation of sweet potatoes is similar to that of white
potatoes, for they may be boiled, steamed, baked, mashed, creamed,
fried, etc. In fact, they may be used at any time to take the place of
white potatoes in the diet. A few recipes are here given for this
vegetable, but any of those given under White Potatoes may also be used
by merely substituting sweet potatoes for the white potatoes specified.
94. BOILED SWEET POTATOES.--It is a very simple procedure to boil sweet