36 



CIRCULAK NO. 12", BUREAU OF PLANT INDUSTRY. 



DASHEEN PIE. 



Any recipe for sweet-polato pie will ])r()l)iii)ly do, hut the followin.c; is suf!;ji;ested as 

 being economical and otherwise satisfactory. The dasheens should he boiled and 

 riced as usual. 



2 cups of riced daKheen. 



J cup of butter. 



J cup of white sufrar. 



^ teaspoouful of cinuanion. 



Bake in a deep pie tin. Serve warm. 



i- teaspoonful of nutmeg. 



1 egg (white and yolk beaten separately). 



2 cups of milk. 



^ lemon, juice and rind. 



DASHEEN PUDDING. 



Proceed the same as with the above recipe for pie. Bake without crust in a deep 

 dish well buttered. 



DASHEEN SHOOTS. 



1. Cut the blanched shoots into 2-inrh lengths, pour on an abundance of boiling 

 water, add salt, and boil for 12 minutes; drain, pour on enough cold ^ milk so that the 

 shoots will be completely covered when it boils, season with salt, and boil for 5 minutes; 

 drain, season with butter, and serve on toast or'plain. Cream sauce may be used in 



serving, if desired. 



2. Instead of boiling in milk aftei-draining off the first water, add a little piece of 

 bacon or other fat meat - and then cover the shoots with cold water, season with salt, 

 and boil for 5 minutes. Drain and serve. 



DASHEEN GREENS. 



The young leaves of dasheens and other plants of this class are used for greens, like 

 spinach, in all countries where these crops are grown. The leaves are seemingly in 

 more suitable conditions for greens in the first half of the season than later, and it will 

 probably be found best to restrict their use to the earlier period. They should never 

 be tasted raw. 



Remove half or more of the midrib of the leaf and boil for 12 to 15 minutes in water to 

 which a good pinch of baking soda has been added. Drain off the soda water, -wash 

 with clear boiling water, and then boil in water seasoned with salt for 20 to 30 minutes, 

 or until tender. Other seasoning may be added as desired. 



The above treatment destroys the acridity, but boiling in soda water has been found 

 unnecessary when the greens are cooked with fat meat. 



1 The purpose in using cold milk or water aft er I lie first boiling is to prevent the shoots from becoming too 

 soft. 

 2The fat of the mill^ or meat seems to assist in destroying the acridity. 



H'ir. Vl-i\ 



ADDITIONAL COPIES of this i)nl)lication 

 -l\ may be procured from the Superintend- 

 ent OF Documents, Government Printing 

 Office, Washington, D. C. , at 5 cents per copy 



