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diff --git a/77397-h/77397-h.htm b/77397-h/77397-h.htm new file mode 100644 index 0000000..e603d99 --- /dev/null +++ b/77397-h/77397-h.htm @@ -0,0 +1,408 @@ +<!DOCTYPE html> +<html lang="en"> +<head> + <meta charset="UTF-8"> + <title> + How to Make Sweet Potato Flour, Starch, Sugar, Bread and Mock Cocoanut | Project Gutenberg + </title> + <link rel="icon" href="images/cover.jpg" type="image/x-cover"> +<style> + +body { + margin-left: 10%; + margin-right: 10%; +} + +/* Font styles */ + h1,h2,h3 { + text-align: center; /* all headings centered */ + clear: both; + font-weight: normal; + } + h1 {font-size: 1em; font-weight: bold;} + p { + text-indent: 1em; + margin-top: .51em; + text-align: justify; + margin-bottom: .49em; + text-indent: 1em; + } + + img { + max-width: 100%; + height: auto; + } + + .fs85 {font-size: 85%;} + .fs65 {font-size: 65%;} + + .p4 {margin-top: 4em;} + + .center {text-align: center; text-indent: 0;} + .bold {font-weight: bold;} + + .recipe {font-size: 1em; font-weight: bold; text-align: center; margin-top: 1em; margin-bottom: 1em;} + + .title-top{text-indent: 0em; margin-left: 2.5em; margin-right: 2.5em;} + + .title-bottom{padding-bottom: 2em; margin-left: 2.5em; margin-right: 2.5em;} + + .title {font-size: 1em; font-weight: bold; text-align: center; text-indent: 0;} + + /* .x-ebookmaker .title .title-bottom .title-top {display: none;} */ + +/* Transcriber's notes */ + .transnote {background-color: #E6E6FA; + color: black; + font-size:small; + padding:0.5em; + margin-bottom:5em; + font-family:sans-serif, serif; + text-indent: 0em; + } + +/* Line styles */ + hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: 33.5%; + margin-right: 33.5%; + clear: both; + } + + hr.chap {width: 20%; margin-left: 40%; margin-right: 40%;} + @media print { hr.chap {display: none; visibility: hidden;} } + + + hr.r10 {width: 10%; margin-top: 1em; margin-bottom: 1em; margin-left: 45%; margin-right: 45%;} + + div.chapter {page-break-before: always;} + h2.nobreak {page-break-before: avoid;} + +/* List and table styles */ + + .ingredient {list-style-type: none; margin: 0; padding-left: 1em;} + +/* Misc */ + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: small; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; + color: #A9A9A9; + } /* page numbers */ + +/* Images */ + + + /* comment out next line and uncomment the following one for floating figright on ebookmaker output */ + /* for image dropcaps */ + + .x-ebookmaker p.drop-cap2:first-letter + {color: inherit; + visibility: visible; + margin-left: 0; + } + .figcenter { + margin: auto; + text-align: center; + page-break-inside: avoid; + max-width: 100%; + } + .illowp75 {width: 75%;} + </style> + +</head> +<body> +<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 77397 ***</div> + + + +<p class="transnote">TRANSCRIBER’S NOTE<br> +New original cover art included with this eBook is granted to the public domain.<br> +Some minor changes to the text are noted at the end of the book.</p> + + +<hr class="chap x-ebookmaker-drop"> +<figure class="figcenter illowp75" id="front_cover" title="Original cover" style="max-width: 184.875em;"> + <img src="images/cover.jpg" alt="Cover with decorative border."> +</figure> +<div class="chapter"> +</div> + + +<div style="max-width: 75%; margin: auto; padding: 1.5em;"> +<p class="fs65 title-top">BULLETIN No. 37 <span style="float: right">1918</span></p> + +<p class="title"> +How to Make Sweet Potato<br> +Flour, Starch, Sugar<br> +Bread and Mock<br> +Cocoanut</p> +<p class="center p4 fs65">BY</p> +<p class="center">G. W. CARVER, M. S. Agr.,</p> +<p class="center fs65">Director</p> + +<p class="center p4 fs85 title-bottom">EXPERIMENT STATION<br> +TUSKEGEE NORMAL AND INDUSTRIAL<br> +INSTITUTE +</p> +</div> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> +<p><span class="pagenum" id="Page_3">[Pg 3]</span></p> + +<h1 class="nobreak" id="HOW_TO_MAKE_SWEET_POTATO_FLOUR_STARCH">HOW TO MAKE SWEET POTATO FLOUR, STARCH, +SUGAR, BREAD AND MOCK COCOANUT</h1> +</div> +<hr class="r10"> +<p class="center bold">BY GEO. W. CARVER</p> + +<p class="center bold">Director Experiment Station, Tuskegee Normal and Industrial Institute, +Tuskegee Institute, Alabama.</p> + +<hr class="r10"> +<h3 class="recipe">SWEET POTATO FLOUR</h3> + +<p>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.</p> + +<p>These Sweet Potato flours are generally speaking of three kinds.</p> + +<p>1st. Those made from the uncooked potato.</p> + +<p>2nd. Those made from the cooked potato.</p> + +<p>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.</p> + + +<h3 class="recipe">FLOUR NO. 1. FROM THE RAW POTATO</h3> + +<p>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.</p> + +<p>The fine flour-like particles will pass through, and the coarse granular +meal left on the bolting cloths.</p> + + +<p class="recipe">Uses</p> + +<p>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.</p> + +<p>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.</p> + +<p><span class="pagenum" id="Page_4">[Pg 4]</span></p> + +<h3 class="recipe">FLOUR NO. 2. FROM COOKED POTATOES</h3> + +<p>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.</p> + + +<p class="recipe">Uses</p> + +<p>This kind of flour is especially fine for bread, cakes, pies, puddings, +sauce, gravies, custards, etc.</p> + +<p>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.</p> + +<p>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.</p> + + +<h3 class="recipe">FLOUR NO. 3. FROM PULP</h3> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + + +<h3 class="recipe">SWEET POTATO STARCH</h3> + +<p>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.</p> + +<p>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.</p> + + +<p class="recipe">Uses</p> + +<p>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.</p> + +<p>In certain arts and trades it is almost indispensable.</p> + +<p><span class="pagenum" id="Page_5">[Pg 5]</span></p> + + +<h3 class="recipe">SWEET POTATO SUGAR</h3> + +<p>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.</p> + +<p>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.</p> + +<p>Our method of using follows with the hope that thousands of housewives +will try out this most satisfactory way to conserve wheat flour.</p> + + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> +<h2 class="nobreak" id="HOUSEHOLD_RECIPES">HOUSEHOLD RECIPES</h2> +</div> + +<hr class="r10"> +<h3 class="recipe">SWEET POTATO BREAD</h3> + +<p>Take:</p> + +<ul class="ingredient"> +<li>1 cup finely mashed sweet potatoes;</li> +<li>2 tablespoons warm water;</li> +<li>½ yeast cake;</li> +<li>1 teaspoon salt.</li> +<li>Two and ¾ cups flour, or sufficient to make a soft dough.</li> +</ul> + +<p>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.</p> + +<p>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.</p> + +<p>Many variations of the above bread can be made by adding sugar, +butter, lard, nuts, spices, etc.</p> + + +<h3 class="recipe">SWEET POTATO BISCUITS</h3> + +<p>Take:</p> + +<ul class="ingredient"> +<li>½ cupful mashed sweet potatoes.</li> +<li>1 cupful flour.</li> +<li>4 teaspoons baking powder.</li> +<li>½ teaspoon salt.</li> +<li>2 tablespoons butter or lard.</li> +</ul> + +<p>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.</p> + +<p><span class="pagenum" id="Page_6">[Pg 6]</span></p> + +<p>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.</p> + + +<h3 class="recipe">SWEET POTATO BISCUITS NO. 2 (EXTRA FINE)</h3> + +<p>Take:</p> + +<ul class="ingredient"> +<li>1 cup boiled and finely mashed sweet potatoes.</li> +<li>2 eggs, well beaten.</li> +<li>2 cups flour.</li> +<li>2 teaspoons baking powder.</li> +<li>1 teaspoon salt.</li> +<li>2 scant tablespoons melted butter or lard.</li> +<li>1 tablespoon sugar (if desired).</li> +<li>2 cups milk.</li> +</ul> + +<p>Mix together all the dry ingredients, and stir into the milk, beaten +eggs and potato.</p> + +<p>If too soft add more flour, sufficient to make a soft dough. Roll out +lightly; cut with a biscuit cutter; bake in quick oven.</p> + + +<h3 class="recipe">SWEET POTATO BREAD (BAKER’S METHOD)</h3> + +<p>This recipe was given me by Mr. J. M. Colter, who has charge of +the Institute’s Bakery:</p> + +<p>Take:</p> + +<ul class="ingredient"> +<li>70 pounds of wheat flour.</li> +<li>30 pounds of finely mashed sweet potatoes.</li> +<li>40 pounds of water.</li> +<li>1 ½ pounds of salt.</li> +<li>1 pound of sugar.</li> +<li>1 pound of lard.</li> +<li>1 pound of compressed yeast.</li> +</ul> + +<p>Every other operation is exactly the same as for bread or rolls made +from all wheat flour.</p> + +<p>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.</p> +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"></div> +<p class="transnote"> +TRANSCRIBER’S NOTE<br> +Page 5: “non crystaline sugar” changed to “non crystalline sugar”.<br> +</p> + +<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 77397 ***</div> +</body> +</html> diff --git a/77397-h/images/cover.jpg b/77397-h/images/cover.jpg Binary files differnew file mode 100644 index 0000000..dd674ca --- /dev/null +++ b/77397-h/images/cover.jpg |
