D. M. FERRY & CO., WINDSOR, ONT. 
17 
Parsnips and Drawn Butter Sauce 
Clean and scrape young parsnips and cut into small 
pieces; cook until tender in boiling salted water 
(about 10 minutes). Drain and serve with half the 
quantity of drawn butter sauce. 
Drawn Butter Sauce 
cup butter ^ teaspoon salt 
3 tablespoons flour yi teaspoon pepper 
cups hot water 
Melt half the butter, add flour with seasoning. Pour 
on the hot water gradually, then add remainder of 
butter in small pieces. 
PEAS 
Probably no vegetable is more universally appre¬ 
ciated than young peas fresh from the garden. They 
contain a comparatively high percentage of protein, 
and are usually considered, with green corn, as having 
the highest food value of all garden products. Proper 
cooking when the peas are in prime condition for the 
table insures a food delicacy that is unsurpassed. 
Boiled Peas 
Remove from pods and cook in a small quantity 
boiling salted water until tender. Add salt the last 
five minutes of cooking. Drain; season with butter, 
pepper and salt. If they have lost much of their 
natural sweetness they are improved by the addition 
of a small amount of sugar. 
They may be served with half the quantity of white 
or drawn butter sauce. 
Pea Timbales 
Rub 1 quart of cooked peas through a sieve. To 
every cup of pea pulp add two beaten eggs, two table¬ 
spoons melted butter, two-thirds teaspoon salt, one- 
eighth teaspoon pepper and a few drops of onion 
juice. Pack in buttered moulds and bake in a mod¬ 
erate oven until firm. Serve with one cup of white 
sauce to which has been added one-third cup of peas. 
PEPPER 
Peppers when properly prepared make some of the 
most attractive salads for the table, and their value 
as a food as well as an appetizer, is giving them in¬ 
creasing popularity. They may be used either green 
or ripe for salads, chili sauce and chow chow, and are 
a desirable addition to meat and vegetable dishes of 
many kinds. 
Stuffed Green Peppers 
Slice the stem end from sweet peppers. Cut away 
inside seed and pulp, and fill with a mixture made of 
one cup fine crumbs, one grated onion, one-half cup 
chopped nuts, one teaspoon salt and two teaspoons of 
melted butter. Set in a pan containing a little water 
and melted butter and bake from twenty minutes to 
half an hour, basting occasionally. 
Escallop of Peppers and Corn 
Cut enough sweet com from cob to make three cups. 
Take two or three sweet green peppers and remove 
inside pulp and seeds; then slice in very thin circles, 
and arrange in alternate layers, salting each layer, 
until dish is filled, finishing the top with peppers. To 
a cup of cream, or milk, add one beaten egg and two 
tablespoons of melted butter; pour this over the whole 
and bake for half an hour in a hot oven. Canned 
com may be used, in which case less cream will be 
needed. 
WARMED OVER POTATOES 
To a quart of cold peeled potatoes add a table¬ 
spoonful of fat, preferably bacon fat; season well with 
salt and pepper and heat slowly. Chop fine and 
when thoroughly heated add a cupful of sour cream. 
Sweet cream will do but the sour gives a little better 
* flavor. If well warmed and properly seasoned they 
are much better than when first cooked. 
RHUBARB 
Rhubarb, also known as pie plant or wine plant, is 
the earliest spring vegetable, and is grown for its long 
leaf stalks, which are extensively used for pies, sauce 
and other dishes. Its piquant flavor makes it a de¬ 
sirable appetizer-and an excellent accompaniment to 
the heavier and plainer foods of the diet. 
Rhubarb Pie 
l K cups rhubarb 2 tablespoons flour 
1 cup sugar 
Wash thoroughly, and cut stalks of rhubarb in half 
inch pieces before measuring. Mix sugar and flour, 
add to rhubarb and bake between crusts. Rhubarb 
may be scalded first, thus losing much of the acidity 
ana requiring less sugar. 
SALSIFY 
Salsify is rapidly gaining in favor as a desirable 
vegetable for fall and winter use. Its excellent keep¬ 
ing qualities are such that roots stored in the fall may 
be had throughout the winter months. The flavor 
is similar to that of oysters, and when cooked is palat¬ 
able and delicious. 
Creamed Salsify 
Remove tops from two bunches of salsify, scrape 
and cut in slices. Put in a bowl of cold water with a 
little lemon juice to retain whiteness. Drain and 
cook three quarters of an hour in enough boiling 
water to cover; add salt after fifteen minutes’cooking. 
Drain and serve with highly seasoned white sauce. 
Scalloped Salsify 
Boil salsify as for above, but drain before quite done. 
Arrange in layers with slightly browned buttered 
crumbs. Season each layer with pepper, salt and 
paprika. Pour one-half cup milk and one beaten egg 
well mixed over all and bake in moderate, oven about 
fifteen minutes. 
SQUASH 
The squash is one of the most valuable garden 
vegetables. It is very palatable when cooked, and 
when used for pies is as delicious as pumpkin. The 
summer varieties come to the table early in the 
season, and should be used when soft and tender; the 
winter sorts when stored, may be had from August 
until the following spring. 
Fried Summer Squash 
Select a very young summer squash and cut it in 
small pieces, removing seed and stringy portion. If 
squash is not young and fresh it shoula be peeled. 
Fry half an onion in one tablespoon of butter. When 
beginning to brown add squash and season with salt 
and pepper. Cook ten minutes, add one-quarter cup 
hot water and continue cooking until squash is tender. 
Boiled or Steamed Summer Squash 
If young and soft simply wash and steam till 
tender. If hard, pare and remove seeds, cook in 
boiling water till soft, turn into strainer and press 
I out juice till nearly dry; add butter, salt and pep- 
I per, and serve. 
