16 
D. M. FERRY & CO’S DESCRIP'FIVE CATALOGUE. 
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 tli^oughout 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 tire 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 iggs into rings and arrange as 
border on spinach. Press yolks of eggs through wire 
strainer and put oh 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- I 
toes. vSeason 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- I 
table which is much in demand for fall and winter use. I 
While more delicious if used when young and tender, I 
the roots keep exceptionally well and make a palat- I 
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 20 I 
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 i 
1 to 2, but this can be varied to suit individual tastes. I 
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, ! 
i:i three portions, stirring all the time. Return to j 
fire, add salt, pepper and paprika, and then boil 
for three minutes. 
This sauce can be used for all creamed vegetables, j 
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 
foundation for all cream of vegetable soups, except 
tomato. 
HOLLANDAISE SAUCE 
cup butter y 2 teaspoon salt 
Yolks two eggs Few grains cayenne 
1 tablespoon lemon juice y$ cup boiling water 
Put butter in a bowl, cover with cold water, and 
wash, using a spoon. Divide in three pieces; put one I 
piece in a saucepan with yolks of eggs and lemon ! 
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. 
