52 ' The Sweet Potato 



SWEET POTATO FLOUR 



There are several grades of this product and quite as many 

 ways to manufacture them. Each one of these flours or 

 meals (as most millers insist on calling them) has a particu- 

 lar character of its own and is therefore adapted to certain 

 uses the other products are not. The sweet potato flours are, 

 generally speaking, of three kinds : (1) Those made from the 

 uncooked potato; (2) those made from the cooked potato; 

 (3) those made from a careful system of roasting, or from the 

 starch making process. The first two will be of most interest 

 to the housewife. 



FLOUR NO. 1 FROM THE RAW POTATO 



Here all that is necessary is to wash, peel, and slice the 

 potatoes very thin, dry in sun, oven or dryer until the pieces 

 are quite brittle, grind very fine in a coffee or spice mill, or 

 any type of mill that will make wheat flour or corn-meal; 

 bolt through fine cloth in the same way as for other flours. 

 The flne flour-like particles will pass through, and the coarse 

 granular meal left on the bolting cloths. This kind of flour 

 is good for making mock rye bread, ginger snaps, wafers, 

 waffles, batter cakes, custards, pies, and the like. Bread can be 

 made with it, but it makes a dough deficient in elasticity, 

 bread dark in color and a loaf which dries out quickly. 



The coarser meals can be cooked in a great variety of 

 ways and make very palatable dishes; they are to be soaked 

 in warm liquid (whatever is desired to cook them in), when 

 soft proceed as for grated potatoes. 



FLOUR NO. 2 FROM COOKED POTATOES 



For the making of this flour the potatoes are boiled, or 

 steamed (preferably the latter) until done, sliced or granu- 

 lated by mashing or running through a food chopper and 

 dried until they become very brittle. They are made into 

 flour and meal exactly the same as given for Flour No. 1. 

 This kind of flour is especially good for bread, cakes, pies, 

 puddings, sauce, gravies, custards, and so on. A loaf may 

 be made in the proportion of one-third sweet potato flour to 



