How Does One Cook

Yams?

Letter to the Editor.

I REMEMBER a “Punch” joke of my far-off youth, when pineapples were as little known a luxury as Alligator-pears are to-day, where a suddenly wealthy ignoramus says to the fruiterer;—“Yer can keep the change if yer tell us ’ow ter cook ’un!”

This little parable rises always in my mind when I get my numerous inquiries regarding the subject indicated at head of this letter. Owing to the publicity given to my introduction of Trobriand yams to Australia (assisted by the “P.I.M.,” the “Sydney Mail” and the “C.P.

Gazette”) Mr. A. H. Joubert, of the Tweed, has now distributed yams to over seventy growers in Queensland and N.S.

Wales. They can readily be grown; but, as old Randolph put it, “God sent us meat; but the Devil cooks!” Our wiser ancestors steamed food that they did not roast; and the gentle “savage” of the Islands still understands how to cook fish and vegetables—an art that we have lost.

It still remains legal amongst us to boil such Heaven-sent provender! The yam is excellent food—but I fear it may be spoiled in the kitchen.

Will any experts do the yam-movement the service of enlightening us, through these columns, as to the best ways of cooking yams in our poor modern appli ances? “And your petitioners will ever pray!”

I am, etc..

Arthur J. Vogan.

Sydney. 6/12/1934.