The Worcester salt cook book

Select white “button” squashes, about four inches in diameter. Pare and cut into thin slices, dip in sea- soned crumbs, then in beaten egg, then in more crumbs and fry in deep fat (395 deg. F.) from four to five minutes. When the slices are brown, drain on soit paper, Serve ona plat- ter. * Worcester Salt « Corn Soufflé (D) 1 tablespoon fat Pepper 1 tablespoon 1 canned flour pimiento Y¥ cup milk 2cups corn l1teaspoon salt* pulp Y¥, teaspoon 2 eggs paprika Make a white sauce, using the fat, flour, milk and seasoning. Rub the pimiento through a sieve and add it to the sauce. Add the corn to the mixture. Cool slightly, then add the well-beaten egg yolks and fold in the stifly beaten egg whites. Turn into a greased baking dish, set the dish in a pan of hot water and bake in a moderate oven (375 deg. F.) until the egg is set, about thirty minutes. « Baked Corn and Tomatoes (D) 2cups cooked 1 teaspoon corn sugar 2cups toma- lcup fresh toes bread crumbs 1 feaspoon salt* 3 tablespoons Pepper fat Mix seasonings with the corn and to- matoes and pour all into a greased baking dish. Spread the crumbs over the top, dot them with the fat, and bake in a moderate oven (350-400 deg. F.) for one hour. « Spanish Potatoes (D) 1 tablespoon 2 cups boiled minced onion potatoes, 2 tablespoons diced chopped ¥% cup cold green pepper cooked- ham, 2 tablespoons chopped chopped 1 teaspoon salt* pimiento 14 teaspoon 2 tablespoons paprika oil or cooking fat Saute the onion, pepper and pimiento in the fat until light brown, add the diced potatoes, the chopped ham and seasonings and cook until thoroughly heated through. « Turnips in Cream (D) 1 pound white or 4tablespoons fat yellow turnips _ Salt* and 2cups milk pepper 4 tablespoons flour 27 Pare the turnips, cut them in cubes and cook until tender. Make a white sauce of the flour, fat, milk and sea- sonings. Pour sauce over turnip cubes and serve. « Sweet Potato Boulettes (*) 6 medium 4 tablespoons sweet pota- melted butter toes 3 slices bacon 2 teaspoons salt* Parsley Y% teaspoon pepper Cook the potatoes until tender, rice and mash well. Add the salt*, pep- per and 3 tablespoons melted fat. When cool enough to handle, form into round balls 2 inches in diameter. Sprinkle wth the chopped bacon, brush with 1 tablespoon melted but- ter and brown in a moderate oven of 375 deg. F. for 12 minutes. Garnish with parsley. « Sweet Potato Fluff (D) 3 cups sweet 3 tablespoons « Baked String Beans and Bacon (*) 2 lbs. string beans 6 slices bacon ¥y teaspoon pepper 3 tablespoons 1% cups thin melted fat cream or ¥% cup fine Thin White bread Sauce crumbs 1% teaspoons salt* Cook the string beans, cut in inch lengths, until tender. Meanwhile cut the bacon into dice and fry’ until crisp. Add the bacon to the beans, together with the thin cream or white sauce, salt*, pepper and 2 table- spoons melted fat. Arrange in a greased casserole and cover with the fine crumbs which have been mixed with 1 tablespoon melted fat. Bake in a hot oven of 425 deg. F. for 20 minutes, or until golden brown. « Broiled Tomatoes with French Dressing (*) 6 firm medium 2 teaspoons tomatoes mustard 8 tablespoons 2 teaspoons oil vinegar 4 teaspoons 2 tablespoons sugar cracker 11% teaspoons crumbs salt* 2 tablespoons potato, butter mashed 34 cup 1 cup pineapple shredded juice pineapple 2 teaspoons Paprika salt* Mix ingredients in order given, place in baking dish and brown. « Spanish String Beans (*) 2 medium Y% diced green onions pepper 2 tablespoons 2 whole cloves butter 2 teaspoons 14% cups pureed sugar stewed 2 Ibs. cooked tomatoes fresh string 1 bay leaf beans 34 teaspoon salt*