26 



THE GARDEN MAGAZINE 



February, 1911 



use one and one-half cups or more of 

 squash and correspondingly less milk. 



Condensed milk or the milk powders 

 are useful when squashes are watery. 



The squash biscuits or rolls shown in 

 the cut are made by combining one cup 

 of cooked and sifted squash with each cup 

 of milk in an ordinary recipe for raised 

 rolls. The squash in any case is so moist 

 that additional flour will be required. 

 The result is a soft roll of rich golden color 

 as if much egg yolk had been used. 



Cream of squash soup is made much 

 like the familiar cream of tomato or mock 

 bisque soup. Use one cup sifted squash 

 for each quart of milk. Thicken with 

 two tablespoonfuls of butter and the same 

 of flour cooked together. Season with 

 salt, pepper and onion. Strain and add 

 a little fine chopped parsley or green pepper 

 just before serving. 



The old time housekeepers used to dry 

 the pumpkin and squash much as apples 

 are dried — and sometimes they were 

 used for preserves — alone or combined 

 with quince or some high flavored fruit. 



Some Turkish sweetmeats have squash 

 as a basis. The squash is cut in strips 

 and partly boiled, then is cooked in syrup 

 until well preserved. The syrup is finally 

 flavored with rose water. 



A Harmonious Bed Cover 



IF a bedroom leads directly out of a liv- 

 ing-room the bed itself is the one thing 

 which seems to stand out and proclaim 

 itself. A very pretty covering for a bed 

 is one made of monk's cloth. Monk's 

 cloth looks like a burlap. The color is 

 just a natural one. It does not come in 



different colors as does burlap. The 

 texture of monk's cloth is pleasing, as is 

 the coloring. It harmonizes well with any 

 room furnishings. 



A Cooking Kit 



IT is a problem how to cook a dinner 

 over a one or two burner oil or gas 

 stove. As soon as one or two vegetables 

 are cooked these must come off and others 

 go on. While the latter are cooking, the 

 former are cooling down. Then finally 

 comes the grand rush of trying to have 

 everything hot, and the mother of the 

 house is hot and disturbed when dinner 

 is served. By using the following con- 

 trivance a hot dinner of several vegetables, 

 soup and even meat in certain forms may 

 be served. 



Get a large agate or porcelain kettle or 

 even a 5-pound lard pail will do. Then 

 gather together a small pail or two, some 

 baking-powder tins and a wire basket. 



Let us have potatoes, beans, squash, 

 and onions for the hot part of this supposed 

 meal. Place the beans in a small pail 

 with the water for their boiling and in 

 another pail or tin go the onions. Now 

 place the tins and pails, all nicely covered, 

 on the bottom of the large pail. Pour in 

 water. Fill in chinks between the pails 

 with the potatoes. The wire basket should 

 fit down into the top of the pail and in 

 this put the squash. Cover the kettle and 

 place over the one little burner. 



You might wish to cook certain things 

 which take different lengths of time for 

 their boiling. Suppose you wish to have 

 some brown bread for the evening meal. 

 Put it in its own can and start it ahead of 



A great deal can be done to lighten labor in the kitchen by making the plan fit the conditions. In 

 this case there is ample work space, and the sink is properly put in the lightest place. The space-saving 

 recess in which the table fits is a novel feature, too 



the other food. If one has a two-burner 

 stove then start one kettle with those 

 things which take a long time for cooking 

 over one burner. Later put on the second 

 kettle with its foods requiring less time 

 for their cooking over the second burner. 

 New York. E. E. S. 



Afternoon Tea 



ALL lovers of lemon served in tea will 

 like this combination. Add to a 

 cup of clear tea a teaspoonful of orange 

 marmalade. Stir it in well. The resulting 

 flavor of orange combined with lemon, 

 which is of course necessary, is delicious. 



Meat Souffle 



THIS is to be made of the final re- 

 mains of a roast which has been 

 served up for several meals. Chop the 

 meat fine. Warm it up in its own gravy 

 or a little hot water. To a cup of chopped 

 meat plan to use one egg. Beat the eggs, 

 both white and yolk together, with a quarter 

 cup of cream or milk for each egg. Add 

 salt, pepper, and butter. Mix with the 

 meat and cook for fifteen minutes in a 

 double boiler. Line a baking dish with 

 mashed potato, pour the hot meat mixture 

 into this, and cover with potato. Brush 

 over the top with the white of an egg and 

 drop little pieces of butter here and there 

 over it. Cook for twenty minutes. Serve hot. 



Keeping Cut Flowers 



IN A symposium of ideas as to the 

 best way to preserve cut flowers 

 in water which I read some time ago 

 nothing whatever was said of a little 

 point worth knowing and observing. 

 In cutting the stems (which should, of 

 course, be repeated every time that the 

 water is changed), use a knife and cut 

 diagonally. That adds to the suction 

 area of the cut part. H. S. A. 



A Cheese Supper Dish 



SOAK one cup of bread crumbs in 

 one cup of milk. Add to this one 

 well beaten egg, salt, and last of all one 

 cup of cheese cut in. This is only a 

 small individual portion to be baked in a 

 ramekin. For four or six people the in- 

 gredients can be increased accordingly and 

 one large dish may be used for baking. 



Doctoring an Omelet 



EVERY one knows this receipt : 3 eggs, 

 3 tablespoonfuls of milk, a pinch of 

 salt. 



Beat separately the whites and yolks of 

 the eggs. To the yolks add the milk and 

 the salt. Fold the whites into the yolks. 



But it is far better if, after beating 

 the whites until the mass is perfectly stiff, 

 one-half is then thoroughly stirred with a 

 spoon into the yolks and milk. Fold the 

 other half in. This makes more body to 

 the omelet and less froth. 



