12 



The cracked corn is then whuiowed and carefully separated from all 

 chaff and other impurities. It is next scalded or parboiled, taking great 

 care to avoid cooMng it to a soft consistency ; it is next allowed to cool 

 and then ground in a suitable mill, adapted for the purpose, to a soft, 

 consistent mass. 



This mass is salted to taste, usually by the application of salted 

 water but only in such quantity as will not render it too soft or 

 watery. The mass, duly salted as describeds is formed into balls of 

 a suitable size or weight, flattened by hand into biscuits and placed on 

 baking irons such as are used for baking cassava bread, and allowed to 

 bake taking great care to turn them occasionally to avoid scorching. 



These biscuits should be baked in a slow fire of live coal cinders. 



Suitable mills for grinding the scalded corn can be had at Messrs. 

 Davidson and Todd. 



SWEET POTATOES. 



About two-thirds by weight of fresh sweet potatoes is water. It 

 takes 31b. of sweet potatoes to yield as much starch and sugar, etc., as 

 one pound of corn, and even then there is less than one half the amount of 

 nitrogenous matter. Two ounces of dry beans or peas with every pound 

 of sweet potatoes will more than make up this deficiency. Meat or salt 

 fish will serve a similar purpose. The uses of sweet potatoes are well 

 known, but the following recipes may be of interest to some : — 



Boiled Sweet Potatoes. — Boil the potatoes in water with their 

 jackets on, peel and cut into slices before serving. 



Stewed Sweet Potatoes. — Peel and slice about four or five pounds 

 of sweet potatoes, take a cup of sugar, a tablespoonful of flour, a table- 

 spoonful of butter and a little salt. Lay the sliced potatoes in an 

 enamelled saucepan in layers sprinkled with sugar, butter and flour, and 

 after adding the last layer pour over it a cup of water. Stew gently, 

 giving the pot an occasional stir. 



Broiled Sweet Potatoes. — Half boil the potatoes, remove the skin 

 and put them into the oven or before the fire until done, v/hen they 

 should be of a nice brown colour. Out into pieces and serve hot. 



Fried Sweet Potatoes. — Cut cold boiled potatoes in thin slices, 

 season with salt, put them into the fi'ying basket, and cook in fat for 

 five minutes. 



Sweet Potato Rice. — Boil sweet potatoes until tender, squeeze 

 through a colander or presser on to a hot dish, shaking lightly every 

 other minute to cause the potatoes to fall off in short grains like rice, 

 serve very hot. This will be]found a nice accompaniment to any meat 

 course. 



Sweet Potato Rissoles.— Boil and smash the potatoes, add pepper 

 and salt, and, when liked, a little minced parsley. Shape the rissoles, 

 cover them with egg and bread crumbs (or banana or other meal) and 

 fry until a light brown. 



Roasted Sweet Potatoes. — Lay them before the grates of the stove 

 or in the oven, turning them occasionally until cooked. Scrape off the 

 outer skin and cut into pieces or crush with butter and serve hot. 



