b. M. FERRY & CO 



DETROIT, MICH 



17 



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 properly 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. Put on to cook in a little water, and cook 

 over a moderate fire until tender. Drain and chop 

 fine. Season with butter, pepper and salt, serve on 

 hot platter, garnish with poached egg ; or cut the 

 whites of hard boiled eggs into rings and arrange as 

 border on spinach. Press yolks of eggs through wire 

 strain :r and put on center of spinach. 



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, keeping 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 very 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 with 

 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. 



Fried Tomatoes 



Put 1 tablespoon butter in frying pan and when 

 melted lay in thickly sliced tomatoes which have been 

 rolled in egg and crumbs. Fry and when brown turn 

 carefully to avoid breaking the slices. Before serving 

 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 slice three or four large, solid toma- 

 toes. Season with salt and pepper, dredge slightly 

 with flour and fry in butter. Serve 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. Mix well 

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

 one egg beaten slightly 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 delicious 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 29 

 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; add flour and 

 mix until smooth. Remove from fire ; add cold milk, 

 in three portions, stirring all the time. Return to 

 fire, 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 will give you the 

 ioundation for all cream of vegetable soups, except 

 tomato. 



HOLLANDAISE SAUCE 



Yz cup butter 

 Yolks two eggs 



Yz teaspoon salt 

 Few grains cayenne 

 1 tablespoon lemon juice Yi 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 with yolks of eggs and lernon 

 juice, place saucepan in a larger one containing 

 boiling 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. 



