16 



M. FERRY & GO'S DESCRIPTIVE CATALOGUE 



BAKED WINTER SQUASH 



Cut squash into pieces about two inches square and 

 remove seeds and stringy portion. Sprinkle with 

 salt and pepper and dots of butter. Put in a drip- 

 ping pan and bake in a moderate oven about fifty 

 minutes, or until soft. Serve in shell with butter, or 

 scooped from shell and mashed. Season to taste. 



BOILED OR STEAMED WINTER SQUASH 



Wash shell, cut into pieces for serving, cook in 

 boiling water or steam it in shell till tender; season 

 as eaten; or if preferred, remove from shell, mash 

 and season before serving. 



SPINACH 



When property prepared no plant makes more 

 wholesome and nutritious greens than spinach. It is 

 of easy culture, and if a succession of plantings is 

 made, edible greens may be had throughout an ex- 

 tremely long season. 



SPINACH WITH EGGS 



Carefully pick over spinach and wash in several dif- 

 ferent waters, changing from one pan to another each 

 time. Heat gradually, adding but little water, and 

 this may be omitted if spinach is very young and 

 juicy. Cook over a slow fire until tender. Drain, 

 chop fine and mash with a potato masher'. Season 

 with butter, pepper and salt, mound on platter and 

 garnish with poached eggs. 



SPINACH WITH CHEESE SAUCE 



One quart spinach prepared as above, one table- 

 spoon grated onion, salt and pepper, grated nutmeg, 

 yolks of three hard boiled eggs. Mix well and add 

 cheese sauce. Serve on rounds of toast and garnish 

 with whites of eggs, chopped or cut in rings. 



Cheese Sauce 



1 cup white sauce, well seasoned 

 1 cup grated cheese 



Cook in double boiler, keepmg well stirred until 

 cheese is melted. 



TOMATOES 



Probably as favorably known as any other veg- 

 etable. It is extensively used for culinary purposes, 

 and is one of the leading vegetables for canning. 

 When in season the fresh tomatoes are vers^ desirable 

 for salads. 



TOMATOES STUFFED WITH EGG 

 AND PEPPERS 



Cut the inside from large, solid tomatoes and refill 

 with a mixture of equal parts of chopped hard-boiled 

 eggs and chopped sweet, green peppers, well moistened 

 with melted butter and onion juice and seasoned -wath 

 salt. Put in a baking dish, cover, and let bake for 

 twenty minutes in a moderate oven. 



Tomatoes may be stuffed in a great variety of ways, 

 using fillings of chopped onion, fried cucumber, 

 spinach, or bread dressing with sage, etc. 



Put 



FRIED TOMATOES 



1 tablespoon butter in frying pan and when 



melted lay in thickly sliced tomatoes which have been 

 rolled in egg and crumbs. Fr>^ and when brown turn 

 carefully to avoid breaking the shoes. Before ser\'ing 

 season both sides with salt and pepper. 



A half teaspoon of onion juice may be added to the 

 butter in which they are cooking if desired. 



Serve plain or with white sauce. 



DEVILED TOMATOES 



Wash, peel and sHce three or four large, solid toma- 

 toes. Season with salt and pepper, dredge slightly 

 w^ith flour and fry in butter. Ser\^e on a hot platter 

 with dressing made as follows: 



Cream four tablespoons butter, add two teaspoons 

 powdered sugar, one teaspoon mustard, one quarter 

 teaspoon salt and a few grains of cayenne. jNIix well 

 and add yolk of a hard boiled egg rubbed to a paste, 

 one egg beaten shghtly and two tablespoons of 

 vinegar. Cook in a double boiler, stirring until 

 thick. 



TURNIPS 



The turnip is an agreeable and wholesome vege- 

 table which is much in demand for fall and winter use. 

 While more dehcious if used when young and tender, 

 the roots keep exceptionally well and make a palat- 

 able dish throughout the winter months. 



TURNIP AU GRATIN 



Cut boiled turnips in thin slices and arrange in a 

 buttered baking dish in layers 1 inch deep; sprinkle 

 each layer with melted butter, pepper, salt and grated 

 cheese. Finish with cheese on top and bake for 20 

 minutes. 



MASHED YELLOW TURNIPS 



Peel and quarter 2 large sized turnips, cover with 

 boiling water and cook until tender. Drain, mash 

 and add 2 tablespoons of butter, 1 teaspoon of salt 

 and a pinch of pepper. 



CREAMED TURNIPS 



Wash turnips and cut in half inch cubes. Cook in 

 boiling salted water until tender, or from 20 to 30 



minutes. Drain and serve with white sauce. 



WHITE SAUCE 

 For Every Vegetable 



Use twice the quantity of vegetables cut in cubes 



as you use of the White Sauce. 



The proportion of the sauce we have used in these 



receipts, to cubed vegetables is always in the ratio of 



1 to 2, but this can be varied to suit individual tastes. 

 2 tablespoons butter 1 cup cold milk 

 2 tablespoons flour ^ Dash pepper (white pref- 

 }^ teaspoon salt Dash paprika [erably) 



Have all the ingredients measured before beginning 



to mix. 



Melt butter in a shallow saucepan; remove from 



fire; add flour and mix until smooth. Return to fire 



and add cold milk, in three portions, stirring aU the 



time. Add salt, pepper and paprika, and then boil 



for three minutes. 



This sauce can be used for all creamed vegetables, 



such as cabbage, carrots, cauliflower, celery, onions, 



salsify and turnips. 



Using one-fourth the quantity of flour with the 



other ingredients as stated above vnll give you the 



foundation for all cream of vegetable soups, except 



tomato. 



HOLLANDAISE SAUCE 



J/^ cup butter >^ teaspoon salt 



Yolks two eggs Few grains cayenne 



1 tablespoon lemon juice ^ cup boiling water 

 Put butter in a bowl, cover with cold water, and 

 wash, using a spoon. Divide in three pieces; put one 

 piece in a saucepan wath yolks of eggs and lemon 

 juice, place saucepan in a larger one containing 

 boihng water, and stir constantly with a wire whisk 

 until butter is melted; then add second piece of butter, 

 and, as it thickens, third piece. Add water, cook 

 1 minute and season with salt and cayenne. 



