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 
tablespoonfuls of butter, one cup sugar and yolk 
of two eggs. Mix thoroughly. Season with a 
little salt, a little cinnamon, ginger or nutmeg as 
preferred. 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 
each 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 boiling 
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 
tablespoonfuls 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, pep- 
per, 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, bake 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 tablespoonful 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 and 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 teaspoon ful salt and sugar 
and two teaspoonfuls of butter. Sometimes a 
small amount of broken bread crust is added. 
Baked Tomato. — Tomatoes can be cooked 
without 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. Green 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 be glad to 
receive them, and when we can use them, will do 
so, giving you credit for them in our next catalog. 
8 
