utilization of the Sweet Potato 53 



two-thirds wheat flour. Many experiments have proven that 

 either the mashed sweet potato or the sweet potato flour may 

 he used in hread as high as 50 per cent but at this point it 

 becomes decidedly potato-like in texture and flavor but not 

 unpalatable or unwholesome. 



FLOUR NO. S FROM PULP 



This flour is make from the pulp after the starch has been 

 removed. It is dried without cooking, ground and bolted 

 exactly the same as recommended for the other flours. When 

 made into puddings, pies, blanc-mange, and the like, the 

 same as shredded cocoanut, it resembles it very much in taste 

 and texture and is very palatable and is a most welcome 

 addition to the dietary. It can also be used in the making of 

 bread and is especially valuable when a loaf is desired with- 

 out the least sweet taste, and with as little starch and sugar 

 as possible. 



SWEET POTATO STARCH 



This is very easily made, all that is necessary is to grate 

 the potato, the finer the better, put into a cheese-cloth or thin 

 muslin bag and dip up and down, in a vessel of water, 

 squeezing occasionally, continue washing as long as the wash- 

 ings are very milky. Allow it to settle five or six hours or 

 until the water becomes clear, pour off; rewash the starch, 

 which will be in the bottom of the vessel, stir up well, allow 

 to settle again, pour off the water and let dry; keep the same 

 as any ordinary starch. Used exactly the same as corn- 

 starch in cooking. As a thickening agent, 1 tablespoon of 

 sweet potato starch thickens 1 cup of liquid to the consistency 

 of a thick sauce or makes a pudding of the proper con- 

 sistency for molding. 



