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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 which the white potato is used. It may also be 

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

 tubers is frequently somewhat gray or violet when cooked, but 

 this does not affect the flavor. 



"When uncooked dasheens are being scraped or pared they 

 shoul{.l be handled in water to which a teaspoon ful 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. When 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 pro])erly baked is particularly delicious. The corms may 

 be cut in half from top to base in order to lessen the time neetled 

 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 pro])- 

 crly 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 arc secured. 



"The c(jrms are esi)ecially ada])ted for serving in this manner, 

 l)ut they should always be scraped and, unless quite small, may be 

 cut in lirdf. Instead of mashing dasheens it will always be found 

 Ix'lter t(j scrape them with a potato scraper or to rub them through 

 a coarse sieve. 



Scalloped Dasheens. 



"Pare raw dasheens and slice lliin, 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. 



