146 
SCOUTING FOR GIRLS 
the water in which the giblets were boiled. To do this 
pour the water into the pan, set the pan over the fire 
and stir until the contents of the pan are dissolved. 
Thicken with a smooth paste of flour and water, using 
two tablespoons of flour for every cup of liquid. Boil 
until the flour tastes cooked. Strain. Add the giblets 
cut in small pieces. 
Vegetables — All vegetables should be clean, crisp 
and firm when ready for cooking. Vegetables are pre- 
pared and cooked in a variety of ways, but almost all 
vegetables should be carefully washed as the first 
process. It is convenient to keep a small brush for 
washing the vegetables, like potatoes, sweet potatoes, 
and beets, which must be scrubbed to get them clean. 
Vegetables which are to be eaten raw, such as lettuce 
and celery, should be washed with special care, wrapped 
in a clean, wet cloth and put in the ice box to keep them 
crisp. 
Baked Potato — Select smooth potatoes of even size. 
Scrub them carefully and bake them in a hot oven. The 
time required is from 45 to 60 minutes, depending on 
the size of the potatoes and the temperature of the oven. 
When the potatoes are done, slash each one with a knife 
to let the steam escape, and serve immediately. 
Mashed Potato — Wash the potatoes, pare, cover with 
boiling salted water (1 level teaspoon of salt to a pint 
of water), and cook until tender (30 to 45 minutes). 
Drain off the water and return to the fire a moment to 
dry. Mash the potatoes, add butter, salt, pepper and 
hot milk, and beat vigorously until light and creamy. 
For three cups of potato use 2 tablespoons of butter 
and 4 tablespoons of hot milk. Pile lightly in a hoft 
dish and serve immediately. 
Steamed Squash — Wash and cut in one-inch slices. 
Steam until tender, scrape from the shell, mash thor- 
