D. M. FERRY & CO 



DETROIT, MICH 



15 



PARSNIPS AND DRAWN BUTTER SAUCE 



Clean and scrape young parsnips and cut into small 

 pieces; cook until tender in boiling salted water 

 (about 10 minutes). Drain and serve with half the 

 quantit}^ of drawn butter sauce. 



Drawn Butter Sauce 



Yi cup butter K teaspoon salt 



3 tablespoons f^our yi teaspoon pepper 



\y2. cups hot water 



Melt half the butter, add flour with seasoning. Pour 

 on the hot water gradually, then add remainder of 

 butter in small pieces. 



PEAS 



Probably no vegetable is more universally appre- 

 ciated than 3^oung peas fresh from the garden. They 

 contain a co'mparatively high percentage of protein, 

 and are usually considered, with green corn, as having 

 the highest food value of all garden products. Proper 

 cooking when the peas are in prime condition for the 

 table insures a food dehcacy that is unsurpassed. 



BOILED PEAS 



Remove from pods and cook in a small quantity 

 boiling salted water until tender. Add salt the last 

 five minutes of cooking. Drain; season with butter, 

 pepper and salt. If they have lost much of their 

 natural sweetness they are improved by the addition 

 of a small amount of sugar. 



They may be serv'ed with half the quantity of white 

 or drawn butter sauce. 



PEA TIMBALES 



Rub 1 quart of cooked peas through a sieve. To 

 every cup of pea pulp add two beaten eggs, two table- 

 spoons melted butter, two-thirds teaspoon salt, one- 

 eighth teaspoon pepper and a few drops of onion 

 juice. Pack in buttered moulds and bake in a mod- 

 erate oven until firm. Serve with one cup of white 

 sauce to which has been added one-third cup of peas. 



PEPPER 



Peppers when properly prepared make some of the 

 most attractive salads for the table, and their value 

 as a food as well as an appetizer, is giving them in- 

 creasing popularity. They may be used either green 

 or ripe for salads, chili sauce and chow chow, and are 

 a desirable addition to meat and vegetable dishes of 

 many kinds. 



STUFFED GREEN PEPPERS 



Slice the stem end from sweet peppers. Cut away 

 inside seed and pulp, and fill with a mixture made of 

 one cup fine crumbs, one grated onion, one-half cup 

 chopped nuts, one teaspoon salt and two teaspoons of 

 melted butter. Set in a pan containing a little water 

 and melted butter and bake from twenty minutes to 

 half an hour, basting occasionally. 



ESCALLOP OF PEPPERS AND CORN 



Cut enough sweet corn from cob to make three cups. 

 Take two or three sweet green peppers and remove 

 inside pulp and seeds; then sHce in very thin circles, 

 and arrange in alternate layers, salting each layer, 

 until dish is filled, finishing the top with peppers. To 

 a cup of cream, or milk, add one beaten egg and two 

 tablespoons of melted butter; pour this over the whoie 

 and bake for half an hour in a hot oven. Canned 

 com may be used, in which case less cream will be 

 needed. 



WARMED OVER POTATOES 



To a quart of cold peeled potatoes add a table- 

 spoonful of fat, preferably bacon fat; season well with 

 salt and pepper and heat slowly. Chop fine and 

 when thoroughly heated add a cupful of sour cream. 

 Sweet crea.m will do but the sour gives a little better 

 flavor. If well warmed and properly seasoned they 

 are much better than when first cooked. 



RHUBARB 



Rhubarb, also laiown as pie plant or wine plant, is 

 the earhest spring vegetable, and is grown for its long 

 leaf stalks, which are extensively used for pies, sauce 

 and other dishes. Its piquant flavor makes it a de- 

 sirable appetizer and an excellent accompaniment to 

 the heavier and plainer foods of the diet. 



RHUBARB PIE 



1% cups rhubarb 1 egg 



y^ cup sugar 2 tablespoons flour 



Skin, and cut stalks of rhubarb in half inch pieces 

 before measuring. Mix sugar, flour and egg; add to 

 rhubarb and bake between crusts. Rhubarb may be 

 scalded first, thus losing some of the acidity and re- 

 quiring less sugar. 



SALSIFY 



Salsify is rapidly gaining in favor as a desirable 

 vegetable for fall and winter use. Its excellent keep- 

 ing qualities are such that roots stored in the fall may 

 be had throughout the winter months. The flavor 

 is similar to that of oysters, and when cooked is palat- 

 able and delicious. 



CREAMED SALSIFY 



Remove tops from two bunches of salsify, scrape 

 and cut in slices. Put in a bowl of cold water with a 

 little lemon juice to retain whiteness. Drain and 

 cook three quarters of an hour in enough boiling 

 water to cover; add salt after fifteen minutes' cooking. 

 Drain and serve with highly seasoned white sauce. 



SCALLOPED SALSIFY 



Boil salsify as for above, but drain before quite done. 

 Arrange in layers with slightly browned buttered 

 crumbs. Season each la3^er with pepper, salt and 

 paprika. Pour one-half cup milk and one beaten ^gg 

 well mixed over all and bake in moderate oven about 

 fifteen minutes. 



SQUASH 



The squash is one of the most valuable garden 

 vegetables. It is very palatable when cooked, and 

 when used for pies is as delicious as pumpkin. The 

 summer varieties come to the table early in the 

 season, and should be used when soft and tender; the 

 winter sorts when stored, may be had from August 

 until the following spring. 



FRIED SUMMER SQUASH 



Select a very young summer squash and cut it in 

 smaU pieces, removing seed and stringy portion. If 

 squash is not young and fresh it should be peeled. 

 Fry half an onion in one tablespoon of butter. When 

 begrnning to brown add squash and season with salt 

 and pepper. Cook ten minutes, add one-quarter cup 

 hot water and continue cooking until squash is tender. 



BOILED OR STEAMED SUMMER SQUASH 



If young and soft simply wash and steam till 

 tender. If hard, pare and remove seeds, cook in 

 boiling water till soft, turn into cheese-cloth strainer 

 and press out juice till nearly dry; add butter, salt 

 and pepper and serve. 



