34 CIRCULAK NO. 127, BUREAU OF PLANT INDUSTRY. 



new product , wliicJi is nioctiiig witJi <,M'iU'ral ii])])roval. Theiiutty flavor 

 of tJic tubei-s gives tliem a peculiar ])iilatability which has struck the 

 fancy of a hxrge number of persons. The higlier nitrogenous and 

 starchy character gives them an advantage as food that would seem 

 to make the plant, wlicn compared with the potato, an even more 

 valuable food producer. 



RECIPES FOR THE PREPARATION OF THE DASHEEN. 



This vegetable is a staple article of food for millions of people in 

 tropical and subtropical countries. In general it is used in the 

 different ways in wliich the white potato is used. It may also be 

 candied like the sweet potato. The flesh of the corms and large 

 tubers is frequently somewdiat gray or violet when cooked, but this 

 does not aft'ect the flavor. 



When uncooked dasheens are being scraped or pared they should 

 be handled in water to wliich a teaspoonful of sal soda to the quart 

 has been added, in order to prevent irritation to the hands. 



BAKED DASHEENS. 



Dasheens, large or small, may be baked like potatoes, in a quick oven. They 

 should first be washed and scrubbed to remove the fibrous part of the skin. WTaen 

 practicable to do so it is often desirable to scrape the dasheens before baking, as they 

 are then more convenient for eating and the soft crust which forms when they are 

 properly baked is particularly delicious. The corms may be cut in half from top to 

 base in order to lessen the time needed for baking. The time required is about the 

 same as for potatoes of the same size. They should be served hot. Season with salt 

 and plenty of butter, and pepper if desired. Gravy instead of butter may be used. 



The dasheen when properly baked and served is mealy and the flavor is much like 

 that of the white potato, but more or less suggestive of chestnuts. If not overbaked, 

 the skin when properly scrubbed or scraped beforehand will be found of delicious 

 flavor. As the dasheen is drier than the potato it requires more butter. 



STUFFED DASHEENS. 



Proceed the same as in baking, and when the dasheens are done follow the method 

 used for stuffed potatoes, using more butter, however. If cream instead of milk is 

 used for moistening, still better results are secured. 



The corms are especially adapted for serving in this manner, but they should always 

 be scraped and, unless quite small, may be cut in half. Instead of mashing dasheens 

 it will always be found better to rice them with a potato ricer or to rub them through a 



coarse sieve. 



SCALLOPED DASHEENS. 



Pare raw dasheens and slice thin, putting in layers in a well-buttered baking dish, 

 seasoning each layer with salt and butter- and sprinkling each lightly with flour. 

 Nearly cover with rich milk and bake. 



This method of serving the dasheen will be found particularly well adapted for 

 banquets or formal dinners, but in such cases individual baking dishes or casseroles 

 should be used. 



The above recipe may be varied by using less l)Ult(>r and adding grated cheese. 

 Pepi)cr may also be used in seasoning if desired. Cold boiled instead of raw dasheens 

 may also be utilized in these recipes. 

 [Cir. 127] 



