15 



In I'icing dasheeiis the round or plunger type of ricer rather than the 

 triangular, lever type should be used. One with wrought-iron handles is 

 better than one with cast-iron handles, as tlie latter are too easily broken. 



Stdffed Dashbens.- Proceed the same as in baking ; and, when the 

 dasheens are done, follow the method used for stuffed potatoes, using 

 more butter, however. If moistened with cream, instead of milk, still 

 better results are secured. 



The corms are especially adapted for serving in tlais manner ; they 

 may be scraped or simply scrubbed, as preferred : and, unless much 

 smaller than a pound in weight, they may be cut in half, —always from 

 the top to the base. Instead of mashiog dasheens it will always be 

 found better to rice them with a potato ricer or rub them through a 

 coarse sieve. If, after baking, the upper part of the corm is found to 

 be hard, this part should be taken out and discarded. 



Scalloped Dasheens. — Pare and slice raw dasheens, putting th3 

 slices in layers into a buttered baking dish, and seasoning each layer 

 with butter, salt, etc. A few thin slices of onions added brings out 

 the dasheen flavour. Latticework slices of dasheen, made with a fluted 

 slicer, are a little more attractive in appearance than the plain ones, and 

 they do not mat together. Nearly cover with rich milk, and bake. 

 Scalloped dasheens require only about two-thirds as much time in 

 cooking as scalloped potatoes. When corms are used for scalloping, it is 

 well to discard about three-quarters of an inch of the upper, or bud end, 

 as it may be tough after cooking. On account of the firm texture of the 

 dasheen, a slicer with the sliding guard made of wood, rather than of 

 tin, is desirable if a fluted slicer is used. 



This method of serving the dasheen will be found particularly well 

 adapted for banquets or formal dinners ; and in such cases individual 

 baking dishes or casseroles should be used if practicable. 



Dasheens au Geatin.- Proceed as for scalloped dasheens, but use 

 less butter and add grated cheese. Bread crumbs may also be added to 

 the top layer. 



Dasheen Crisps. — Dasheen crisps are especially recommended. They 

 are made by cutting the raw dasheens into latticevv^ork slices, as for 

 scalloped dasheens, or into fluted slices, and frying slowly to a straw 

 colour in deep fat. Drain on clean paper, and salt immediately. It is 

 well to soak the sliced dasheens in water for an hour or so, and dry 

 them between cloths, before frying. 



Dasheen Saratoga Chips. — Dasheen Saratoga chips are made in 

 the same way as potato chips. Pare raw dasheens, and if the outside 

 has become wet with water, dry them ; slice about one- sixteenth inch 

 thick, soak in plenty of water for from one to two hours, changing the 

 water once, and dry the surface of the slices between cloths. Fry in 

 deep fat to a straw colour. Place the chips on clean paper so that the 

 excess fat may be drawn from them. Salt immediately when taken 

 from the hot fat. 



Feibd Dasheens. — Slice boiled dasheens, either warm or cold, 

 season with salt, and fry quickly in plenty of fat. If fried too long they 

 become dry and hard. 



