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Recipes for pies and cakes are not given in this book. The less these
compounds are used the better. They are very popular and can be made
according to directions in conventional cook books. Pies should be made
with thin crusts, which should be baked crisp both on bottom and top.
The best cakes are the plain ones.
When desserts are eaten, less should be taken of other foods. Most
people make the mistake of eating more than enough of staple foods and
then they add insult to injury by partaking of dessert.


CHAPTER XV.
TUBERS.
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Pro- Carbohy- Calories
Water tein Fat drates Ash per lb.
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Potato............ 78.3 2.2 0.1 18.0 1.0 375
Sweet potato...... 51.9 3.0 2.1 42.1 .9 925
Jerusalem artichoke. 78.7 2.5 0.2 17.5 1.1
The two tubers that are of chief interest are the Irish potato and the
sweet potato. The former is easily and cheaply grown on vast areas of
land and therefore forms a large part of the food of many people.


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