1641.—WHEAT OR MAIZE, ITALIAN, TO BOIL.
See Maize or Indian Corn, Recipe No. 1527.
1642.—WHEAT, INDIAN.
See Maize or Indian Corn, Recipe No. 1527.
1643.—YAMS, BAKED.
Ingredients.—Yams, butter, salt and pepper.
Method.—Wash and dry the yams, bake them in a moderately hot oven until soft, and serve on a folded napkin. Butter, salt and pepper are the usual accompaniments.
1644.—YAMS, BOILED.
Ingredients.—Yams, salt.
Method.—Wash and peel the yams, and let them remain in cold water for ½ an hour. Cover them with hot water, add a little salt, boil gently until tender, then drain and serve.
Yams may also be steamed, stewed, fried, mashed, curried, baked "au gratin" (see Cauliflower Baked with Cheese, Recipe No. 1477), made into rissoles (see Potato Balls), soup, purée, or salad.
