Cooking Recipes (Continued) 
PUMPKIN 
Baked Pumpkin.— Slice the pumpkin in quar- 
ter-inch slices, peel, put in bottom of baking dish. 
Put layer of sugar, dash of cinnamon and pro- 
ceed as with escalloped sweet potatoes. 
Pumpkin Pie. — Take two cups of mashed stewed 
pumpkin, add one cup of rich milk, two table- 
spoonfuls of butter, one cup sugar and yolk of 
two eggs. Mix thoroughly. Season with a little 
salt, a little cinnamon, ginger or nutmeg as pre- 
ferred. Beat the white of eggs and add last. A 
good pumpkin pie will puff up a little when done. 
RHUBARB 
Stewed Rhubarb. After washing, cut into inch 
lengths, cover with fresh water, heat to a boiling 
point. Drain, add two cups of sugar to eacli 
quart of Rhubarb and simmer about five minutes. 
SALSIFY 
Boiled Salsify or Oyster Plant. — Cut off tops, 
scrape off skins, cut into small pieces, place in 
cold water with a little lemon juice or vinegar 
to prevent turning dark. Boil three-quarters of 
an hour until tender. After fifteen minutes boil- 
ing add a little salt. Season with little salt and 
serve with cream sauce. A little salt codfish 
picked very fine and put in when done is thought 
to improve the flavor. 
Escalloped Salsify. — Treat boiled salsify in 
same way as in escalloping white potatoes. 
Salsify or Vegetable Oyster Soup. — Cut fine 
enough Salsify to make a pint, boil in pint of 
water until soft, mash and put through a sieve. 
Add this, both liquor and pulp, to three pints of 
boiling milk, thicken with a tablespoonful of flour. 
Season with butter, salt and pepper. Stir in three 
tablespoon fnls of cracker dust. 
SQUASH 
Squash. — Wash, peel and cut into small pieces. 
Boil for half an hour. Drain, mash pieces while 
hot and season with butter, salt and pepper. 
Summer squash may be cut in slices and fried 
like egg plant. Winter squash may be cooked in 
the same manner. 
Baked Winter Squash. - Cut in small pieces to 
serve individually, bake with the rind on, scoop 
out the squash, season it with butter, pepper, salt, 
a little sugar and cream, and replace in shells ; 
an allowance of two or three extra pieces should 
be made to give filling enough to heap the shells; 
dust a few bread or cracker crumbs over the top, 
dot with a bit of butter, hake a nice brown and 
serve. 
SPINACH 
Boiled Spinach. Clean thoroughly by cutting 
off roots, removing all wilted leaves, break the 
good leaves apart and drop in pan of clear water, 
wash, change water and continue to do this until 
the Spinach is cleaned. Put half peck Spinach 
in three quarts of water with tablcspoonful of 
salt. Boil until tender. When it starts to boil, 
remove cover slightly to one side to permit steam 
to escape. Pour into sieve and let drain well. 
Chop coarse or fine as desired. Chopped fine, 
flavored with butter, salt aud pepper. Can be 
served with poached egg on top of it. 
TOMATOES 
Stewed Tomatoes. -Peel the tomatoes by put 
ting in boiling water for a minute and the skin 
will then slip off easily; cut in small pieces,' boil 
freely for about half an hour from the time it 
begins to boil. Season five minutes before cook 
ing is finished with one tcaspoonful salt and 
sugar and two teaspoonfuls of butter. Sometimes 
a small amount of broken bread crust is added. 
Baked Tomato. — Tomatoes can be cooked with- 
out stuffing or they can be stuffed with bread 
crumbs, butter and chopped tomato. If cooked 
whole, cut a cross in the top. Peel, lay stem-end 
down in the pan with little water. Season with 
pepper, salt and a little sugar and butter. Sprin- 
kle with stale bread crumbs. Bake for twenty 
minutes. 
Fried Tomatoes. — Cut the tomatoes in thick 
slices, roll in flour, corn meal or egg and bread 
crumbs, and fry in butter on both sides until 
brown. Season with salt, pepper and a little 
sugar (if ripe tomatoes are used) while cooking. 
Leave off the sugar for green tomatoes. Greet; 
fried tomatoes are delicious, tasting much like 
fried oysters. Use corn meal with these. 
TURNIPS 
Boiled Turnips. — Wash and cut into small 
blocks. Cook in boiling water for ten minutes. 
Drain and pour over them fresh boiling water, 
continue to boil until tender. Drain, season and 
serve with salt, pepper and butter. 
Turnips au Gratin. - Slice boiled turnips into 
thick slices. Place in layers in buttered baking 
dish with melted butter, salt, pepper and grated 
cheese between each layer. Fill to top of dish 
with cheese on top. Bake for twenty minutes. 
We hope the recipes we have given will be a 
help to you. If you have any recipes of your 
own that you care to send in we will he glad to 
receive them, and when we can use them, will do 
so, giving you credit for them in our next catalog. 
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