1(3 



French-fried dashesus ai;e also exceedingly good. Gave should be 

 taken to see that they are not fried too long. 



Boiled dasheens, while still hot, may also be mashed or put through 

 a potato ricer, mixed with grated cheese, made into cakes or croquettes, 

 and fried. The cheese may be omitted and the croquettes dipped in 

 egg and cracker crumbs before frying. 



Dasheens G-eiddlecakks.— Excellent griddlecakes are made by 

 using one part of grated raw dasheen to one, two, or three parts of wheat 

 Hour, with the other ingredients as usual. 



Dasheen Fritters. — 1 cup of grated or finely ground raw dasheen 

 1 cup of white flour, 1 tablespoonful of sugar, ^ teaspoonful of salt, 2 

 teaspoonfuls of baking powder, ^ cup of milk. 



Mix the dasheen and the dry ingredients, and add the milk. Drop 

 heaping teaspoonfuls into deep hot fat and fry to a golden brown. 

 Sprinkle with powdered sugar, and serve immediately ; or serve with 

 maple or sugar syrup. These fritters make one of the most thoroughly- 

 delicious of ail dasheen dishes. 



Creamed Dasheens. — Boil the dasheens in the skin and proceed as 

 for creamed potatoes. 



Dasheen Salad. — Boil medium -sized or small dasheens in the skm 

 and proceed as for potato salad. The addition of onion improves the 

 salad. It is very important to prepare the dasheens while still warm 

 and to add the dressing at once. 



Dasheens as filling for fowl and other meats. — 2 cups of riced 

 dasheen, 1 cup of bread crumbs, 1 egg, 2 tablespoonfuls of butter, season 

 to taste with salt, pepper, sage and onion. 



The dasheen should be boiled and riced in the usual way. They 

 make a particularly delicious filling, comparable with that made with 

 chestnuts. 



Dasheen Soup. — 3 cups of boiling water, B cups of milk, o cups of 

 riced dasheen, 3 tablespoonfuls of butter. Salt and celery salt to taste 

 Parsley or grated onion if desired. 



Boil and rice the dasheens as described. Into a double boiler put 

 the boiling water, and add the milk and dasheen. Bring to boil and 

 cook for 5 to 10 minutes. Season and serve. 



Candied Dasheens. — Peel parboiled dasheens and cut into thick slices 

 or strips. Prepare a syrup made in the following proportions : 



1 cup of sugar, 2 cups of hot water, 2 to 3 tablespoonfuls of butter. 

 Salt to taste. 



Either granulated or brown sugar may Ije used. Cinnamon may be 

 added if desired. Boil in this syrup in a covered dish until soft, and 

 brown in the oven. 



This dish is very similar to the candied sweet-potatoes so commonly 

 served as one of the vegetables to accompany roast meats and fowl. 



