Cooking Receipts (Continued) 
PUMPKIN 
Baked Pumpkin. — Slice the pumpkin in 
quarter-inch slices, peel, put in bottom o£ bak- 
ing dish. Put layer of sugar, dash of cinnamon 
and proceed 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 sluns, 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 firteen 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 esealloping 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, 
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, bake a nice brown and serve. 
SPINACH 
Boiled Spinach. — Clean thoroughly by cut- 
ting off roots, removing all wilted leaves, 
break the good leaves apart and drop in pan 
of clear water, wash, change water and con- 
tinue 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. — iPeel the tomatoes by 
putting 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 cooking is finished with one teaspoonful 
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. Sprinkle 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, peppe rand 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. Pill 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. 
6 
