TAROS AND YAUTIAS 13 
Creamed.—Boil the taro and while still warm peel, dice small, season with 
Salt, and nearly cover with rich milk. Heat slowly and simmer until the 
milk is mostly absorbed. No flour is used, since sufficient starch to thicken 
the milk is drawn from the taro. 
Scalloped taro.—Use raw taro, pared dry. Cut slices an eighth to a quarter 
inch thick, and proceed as for scalloped potatoes. Sprinkle cracker meal or 
bread crumbs and a little sugar on each layer in addition to the usual season- 
ing. Less time is required in cooking than for scalloped potatoes. 
Fie. 7.—A 54-pound corm of a taro, S. P. I. No. 47147, grown in central Florida. 
This taro is too moist for satisfactory table use when first harvested and has less 
flavor than some varieties, but it is improved by a period in storage. For baking 
it is a good variety for use after midwinter. It is a good keeper. (P24827FS.) 
Taro scalloped with cheese.—Proceed as for scalloped taro, but less butter 
and no sugar should be used, and grated cheese should be added to each layer, 
with bread crumbs on the top layer. 
Taro sauté—Boil the taro until done. Peel, slice (warm or cold) into 
rather thick, even slices, sprinkle with salt and sauté (fry in small amount 
of fat) quickly, one layer deep, in a covered frying pan. Remove from fire 
immediately when only slightly browned, to avoid excessive drying, and serve 
