How to make sweet potato flour, starch, sugar, bread and mock cocoanut

How to make sweet potato flour, starch, sugar, bread and mock cocoanut by Carver is an agricultural bulletin and practical manual written in the early 20th century. The likely topic is home and small-scale methods for turning sweet potatoes into flour, starch, sugar, bread, and a mock cocoanut product.

The bulletin explains three types of sweet potato flour: from raw, thinly sliced and dried potatoes for items like mock rye bread and cookies; from cooked, mashed, and dried potatoes, best for bread (ideally about one-third potato to two-thirds wheat, up to half for a stronger potato taste); and from the pulp left after starch extraction, which works in low-sugar breads and as a shredded-coconut substitute in puddings and blancmange. It shows how to make starch by grating, washing, settling, and drying, noting it cooks like corn starch and makes strong pastes, and how to obtain a pleasant, non-crystalline syrup by boiling the first wash water. The closing section gives clear household recipes for breads and biscuits and a bakery-scale formula for rolls and loaves, emphasizing economy, versatility, and the value of sweet potatoes as a partial substitute for wheat flour.