Yam Recipes

Fifteen Ways to Cook the Tubers

“HOW does one cook yams?” asked a correspondent in the December issue of the “Pacific Islands Monthly.” Rev. R.

R. Hanselmann, of Madang, New Guinea, who has had considerable experience In cultivating tropical vegetables and fruit, has replied by sending us a number of excellent recipes for cooking the roots of the humble yam.

“There are several species,” he writes, “and it is worth the time and trouble in experimenting with them to cultivate a variety with a suitable flavour. The largest yam I have seen weighed 781bs.

and the smallest, very delicate indeed, was the size and shape of a poultry egg.

“The following recipes have been tried at Madang, and proved very tasty.”

Boiled Yams. —Wash, pare, and cut the yam in halves or quarters, according to the size. Cook in boiling salted water until done. Dram off all water, return to fire until the yam pieces are dry and mealy.

Yams in Coconut Milk.— Wash, pare, and cut yams in large pieces and place in a saucepan.

Grate a coconut, press out the milk and mix it with some of the water of the nut. Add enough of this liquid just to cover the yams. Add salt and cook until tender.

Yams Boiled with White Sauce. —Take two table spoons flour and stir over fire to a golden yellow.

Add a little hot milk and salt and let come to the boil. A pinch of red pepper may be added for additional flavour. Into this hot liquid drop the boiled yams which have been cut into pieces. Allow to heat through thoroughly. Good served with liver, cold boiled ham, sausages, etc.

Baked Yams.— Wash the yams, using a vegetable brush; rub with lard and place in a dripping pan.

Bake in hot oven, 400 to 450 degrees F. until soft.

Split, and serve at once with butter.

Yams in Half Shell.— Follow recipe for baked yams. Remove from oven, split, and scrape out the inside. Mash, add 2 tablespoons butter, salt, pepper, and several tablespoons hot milk. If pre ferred, the whites of two eggs beaten stiff may also be added. Refill skins and bake from 5 to 8 minutes in a very hot oven. The yams may be sprinkled with grated cheese before putting into oven to brown.

Fried Yams. —Wash and pare yams. Cut in 3-inch thick slices and fry rather slowly in a hot greased-skillet until done.

French Fried Yams.— Wash, pare, and cut yams in strips, about as long and thick as one’s little finger. Soak one hour in cold water. Take from water, dry between towels and fry in deep fat.

Drain on paper and sprinkle with salt. Serve around fried or baked fish, chicken, or steak.

Boiled Yams, Fried. —Brown in melted butter or lard a few thin slices or tablespoons of finely

chopped onion, then add cold boiled yams which have been cut in thin, small slices, and fry to a golden brown.

Yam Patties. —Left-over boiled or mashed yams from the noonday meal can be made into patties for the evening. Work the cold yam with a fork to make sure there are no hard particles. Add 1 or 2 well-beaten eggs, a bit more salt and pepper,, shape into patties and fry a golden brown. If desired, the patties may be rolled in finely ground dry bread crumbs before frying.

Escalloped Yams.— Ingredients; 2lbs. raw meat (beef, pork, or what you have), 1 good-sized yam. 4 onions. The meat is cut into slices, as are also; the raw onions and yam. A casserole or baking dish is well-buttered and the ingredients put in in layers, the bottom and top layer being of yam.

Sprinkle each layer with salt and pepper, and dot the whole with lumps of butter. Add ½ cup hot stock or water, cover well and bake until done.

Meat Stew with Yam and Tomato Sauce. —Brown in butter one small, finely chopped onion. Remove from pan and fry small slices of any fresh meat on hand. Place onion, meat and one cup fresh tomato juice or one small can tomato soup into a kettle to cook. After the first 15 minutes of cooking, add the yam cut in cubes. Add season ings and simmer until done.

Yam with Parsley. —Two tablespoons flour are put into a saucepan together with two tablespoons of butter and stirred over fire to a light yellow.

One finely chopped onion is added and one cup stock, beef bouillon cube or water. A raw sliced yam is then put in and allowed to simmer slowly.

When almost done, add a generous amount of finely chopped parsley. Serve with steak or any fried meat dishes.

Curried Yam. —Cook cup butter with one small onion finely chopped, until yellow. Add three cups cold boiled yam cubes and cook until yams have absorbed butter. Then add from ½ to ¾ cup white stock, ½ tablespoon curry powder, a few drops lemon juice, and salt and pepper to taste.

Cook until yams have absorbed stock.

Yam Pancakes.—Grate a large yam. If watery, drain in a colander or sieve. For each cup of grated yam, use one egg and one tablespoon flour, a drop of milk, and salt to taste. Stir well, and bake immediately. Drop the batter by spoonsful in a hot, well-greased skillet and bake golden brown. Good served with stewed dried fruit, fish, sausages, or cold ham.

Yam Croquettes.— Cook the yam in salted water.

Drain water, add a bit of milk, butter, and two eggs. Shape into cones, roll in bread crumbs, and fry in deep fat to a delicate brown. They may be served plain with a vegetable course, or sprinkled with sugar as an accompaniment to stewed dried fruit.