THE DASHEEN, A ROOT CROP FOR THE SOUTHERN STATES. 35 



BOILED DASHEENS. 



Large dasheens are preferable for boiling, though small ones may also be used. 

 They should be boiled in the skin and may be served thus, or the skins may be removed 

 before serving. Dasheens should not be boiled longer than potatoes of the same size, 

 and they should never be pared before boiling. 



MASHED DASHEENS. 



On account of the somewhat mucilaginous character of dasheens they are not recom- 

 mended for mashing in the ordinary way. They do, however, make an excellent dish 

 when boiled in the skin, peeled, and riced, or put through a sieve, as previously men- 

 tioned. Rich milk or cream and a liberal quantity of butter should be used in season- 

 ing when particularly good results are desired. It should be remembered that riced 

 or mashed dasheens may be a little dark, especially when corms or large tubers have 

 been used. 



CREAMED DASHEENS. 



Boil the dasheens in the skin and proceed as for creamed potatoes. 



DASHEENS AS FILLING FOR FOWL AND OTHER MEATS. 



2 parts of riced dasheen. 



1 part of bread. 



1 egg. 



Butter, according to quantity of above. 



Season to taste with salt, pepper, sage, and onion. 



The dasheens should be boiled and riced in the usual way. 



DASHEEN SOUP. 



3 cups of boiling water. 



3 cups of milk. 



3 cupa of riced dasheen. 



3 tablespoonfuls of butter. 

 Salt and celery salt to taste. 

 Parsley or grated onion if desired . 



Boil and rice the dasheens as described. Into a double boiler put the boiling water 

 and add the milk and dasheen. Bring to a boil and cook for 5 to 10 minutes. Season 



and serve. 



CANDIED DASHEENS. 



Peel parboiled dasheens and cut into thick slices or strips; prepare a sirup made in 

 the following proportions : 



1 cup of sugar. 



2 cups of hot water. 



2 to 3 tablespoonfuls of butter. 

 Salt if desired. 



Either granulated or brown sugar may be used. Cinnamon may be added if desired. 

 Boil in this sirup in a covered dish until soft, and brown in the oven. 

 [Cir. l-'7] 



