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+*** START OF THE PROJECT GUTENBERG EBOOK 77397 ***
+
+  TRANSCRIBER’S NOTE
+
+  Some minor changes to the text are noted at the end of the book.
+
+
+
+
+[Illustration]
+
+
+BULLETIN No. 37                                                   1918
+
+                       How to Make Sweet Potato
+                         Flour, Starch, Sugar
+                            Bread and Mock
+                               Cocoanut
+
+                                  BY
+                      G. W. CARVER, M. S. Agr.,
+                               Director
+
+                          EXPERIMENT STATION
+                    TUSKEGEE NORMAL AND INDUSTRIAL
+                              INSTITUTE
+
+
+
+
+HOW TO MAKE SWEET POTATO FLOUR, STARCH, SUGAR, BREAD AND MOCK COCOANUT
+
+BY GEO. W. CARVER
+
+Director Experiment Station, Tuskegee Normal and Industrial
+Institute, Tuskegee Institute, Alabama.
+
+
+SWEET POTATO FLOUR
+
+There are several grades of this product and quite as many ways to
+manufacture them. Each one of these flours or meals (as most millers
+insist upon calling them) has a particular character of its own and
+is therefore adapted to certain uses the other products are not.
+
+These Sweet Potato flours are generally speaking of three kinds.
+
+1st. Those made from the uncooked potato.
+
+2nd. Those made from the cooked potato.
+
+3rd. Those made from a careful system of roasting, or from the starch
+making process. The first two will interest the housewife most, so,
+therefore, I will dwell almost or quite exclusively on these.
+
+
+FLOUR NO. 1. FROM THE RAW POTATO
+
+Here, all that is necessary is to wash, peel, and slice the potatoes
+real thin, dry in sun, oven or dryer until the pieces are quite
+brittle, grind very fine in a clean coffee mill, spice mill, or any
+type of mill that will make wheat flour or corn meal; bolt through
+fine cloth in the same way, as for other flours.
+
+The fine flour-like particles will pass through, and the coarse
+granular meal left on the bolting cloths.
+
+
+Uses
+
+This kind of flour is fine for making mock rye bread, ginger snaps,
+wafers, waffles, batter cakes, custards, pies, etc. Bread can be made
+with it, but it makes a dough deficient in elasticity, bread dark in
+color and a loaf which dries out quickly.
+
+The coarser meals can be cooked in a great variety of ways and make
+very palatable dishes; they are to be soaked in warm liquid (whatever
+is desired to cook them in), when soft proceed as for grated
+potatoes.
+
+
+FLOUR NO. 2. FROM COOKED POTATOES
+
+For the making of this flour the potatoes are boiled, or steamed
+(preferably the latter) until done, sliced or granulated by mashing
+or running through a food chopper and dried until they become very
+brittle, they are made into flour and meal exactly the same as given
+for Flour No. 1.
+
+
+Uses
+
+This kind of flour is especially fine for bread, cakes, pies,
+puddings, sauce, gravies, custards, etc.
+
+Indeed, most people consider a loaf made in the proportion of
+one-third sweet potato flour to two-thirds wheat flour, superior in
+flavor and appearance to all wheat flour.
+
+Many experiments have proven that either the mashed sweet potato or
+the sweet potato flour may be used in bread up to as high as 50%, but
+at this point it becomes decidedly potato-like in texture and flavor
+but not unpalatable or unwholesome.
+
+
+FLOUR NO. 3. FROM PULP
+
+This flour is made 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, etc., 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
+where people object to a loaf with the least bit of a sweet taste,
+also where they wish one 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 washings 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.
+
+
+Uses
+
+Use exactly the same as corn starch in cooking; I am confident you
+will find it superior to corn starch; it makes a very fine quality of
+library paste, and has very powerful adhesive qualities.
+
+In certain arts and trades it is almost indispensable.
+
+
+SWEET POTATO SUGAR
+
+By saving the water in which the pulp was washed first, in the starch
+making process, and boiling down, the same as for any syrup, a very
+palatable, non crystalline sugar will be the result; this sugar or
+syrup can be used in many ways.
+
+Here in the South and other sections of the country where fresh
+potatoes can be had almost or quite the year round, the flour is
+not a necessity for bread making; but for commercial purposes there
+are almost unlimited possibilities, and is destined to become more
+popular as fast as the public finds out what a delicious, appetizing
+and wholesome product these flours are.
+
+Our method of using follows with the hope that thousands of
+housewives will try out this most satisfactory way to conserve wheat
+flour.
+
+
+
+
+HOUSEHOLD RECIPES
+
+
+SWEET POTATO BREAD
+
+Take:
+
+  1 cup finely mashed sweet potatoes;
+  2 tablespoons warm water;
+  ½ yeast cake;
+  1 teaspoon salt.
+  Two and ¾ cups flour, or sufficient to make a soft dough.
+
+Add the salt to the potatoes, and the yeast; pour in the water; add
+flour enough to make a smooth sponge (about a cupful); cover, and set
+in a warm place to rise.
+
+When light add the remainder of the flour or whatever is needed to
+make a smooth, elastic dough. Cover, and let rise until light; mould;
+shape into loaves or rolls; let rise and bake.
+
+Many variations of the above bread can be made by adding sugar,
+butter, lard, nuts, spices, etc.
+
+
+SWEET POTATO BISCUITS
+
+Take:
+
+  ½ cupful mashed sweet potatoes.
+  1 cupful flour.
+  4 teaspoons baking powder.
+  ½ teaspoon salt.
+  2 tablespoons butter or lard.
+
+Milk sufficient to make a soft dough. Sift the flour, salt, and
+baking powder together several times; add these to the potatoes,
+mixing in with a knife.
+
+Now work the fat into the mixture lightly; add the milk; work quickly
+and lightly until a soft dough is formed; turn out on a floured
+board; pat and roll out lightly until about one-half inch thick; cut
+into biscuits; place on buttered or greased pans, and bake twelve or
+fifteen minutes in a quick oven.
+
+
+SWEET POTATO BISCUITS NO. 2 (EXTRA FINE)
+
+Take:
+
+  1 cup boiled and finely mashed sweet potatoes.
+  2 eggs, well beaten.
+  2 cups flour.
+  2 teaspoons baking powder.
+  1 teaspoon salt.
+  2 scant tablespoons melted butter or lard.
+  1 tablespoon sugar (if desired).
+  2 cups milk.
+
+Mix together all the dry ingredients, and stir into the milk, beaten
+eggs and potato.
+
+If too soft add more flour, sufficient to make a soft dough. Roll out
+lightly; cut with a biscuit cutter; bake in quick oven.
+
+
+SWEET POTATO BREAD (BAKER’S METHOD)
+
+This recipe was given me by Mr. J. M. Colter, who has charge of the
+Institute’s Bakery:
+
+Take:
+
+  70 pounds of wheat flour.
+  30 pounds of finely mashed sweet potatoes.
+  40 pounds of water.
+  1 ½ pounds of salt.
+  1 pound of sugar.
+  1 pound of lard.
+  1 pound of compressed yeast.
+
+Every other operation is exactly the same as for bread or rolls made
+from all wheat flour.
+
+Mr. W. T. Shehee, Steward of Boarding Department, says it not only
+gives universal satisfaction, but is preferred by many to bread or
+rolls made from all wheat flour.
+
+
+
+
+  TRANSCRIBER’S NOTE
+  Page 5: “non crystaline sugar” changed to “non crystalline sugar”.
+
+*** END OF THE PROJECT GUTENBERG EBOOK 77397 ***