38 The Sweet Potato 



plete when the slices become brittle and break readily 

 under pressure. The dried material is used for cook- 

 ing in the same way as other dried root-crops. 



Sweet potato flour. 



With the beginning of the War, every effort was 

 made to determine the most economical and convenient 

 substitutes for wheat flour in making bread. Among 

 the many important wheat substitutes derived was 

 sweet potato flour. There, are several grades of this 

 flour and quite as many ways to manufacture it. Flour 

 may be made from the raw potato, from the cooked 

 product and from the pulp resulting from the by- 

 product manufacture of starch (page 39). 



Sweet potato pie product. 



Sweet potato pies are considered a delicacy in all sec- 

 tions of the South. As a result of the widespread use 

 for this purpose, canning factories in some sections are 

 manufacturing a special pie product. This pie filler is 

 put up in two- and three-pound tins and is ready to be 

 used without further preparation. It is commonly man- 

 ufactured by peeling, mashing and then cooking the po- 

 tatoes, after which a sufficient quantity of ribbon cane 

 sirup is mixed with it to form a thick semi-fluid sub- 

 stance. The natural sugar of the potato and the cane 

 sirup combined furnish a delicately sweet pie filler 

 which is rapidly becoming popular over a wide area. 

 The red or yellow varieties which have a relatively high 

 sugar-content are preferred to the mealy and less sweet 

 kinds in making this product. 



