Blue Ribbon cook book

Green Peas—Shell them, but do not wash, as this injures the flavor. Put them in boiling salted water; add 14 teaspoon sugar and cook. Drain, pepper and salt lightly, and serve hot. Creamed Peas—Drain boiled peas, and to 2 cups peas add 34 cup medium white sauce. Canned peas are often drained, and reheated in this way. Peppers—Green and sweet red are much used as a seasoning. Puff Balls—Cook like mushrooms. 56 Blue Ribbon Cook Book Pumpkin—Pumpkins are boiled, baked, or steamed same as squash, but require longer cooking. They are used principally for making pies. Radishes—Radishes are used most as a relish, and are served uncooked. To prepare radishes for table, remove leaves, stems, and tip end of root; wash well. Spinach—Pick over carefully and wash thoroughly in several waters until every bit of sand is removed. Use warm water first, then cold. Put into large kettle and add very little boiling water, about 4% cup. Young spinach does not need any water. Boil until tender. Drain thoroughly, chop fine and drain again. Season with salt, Blue Ribbon pepper, and garnish with slices of hardboiled eggs. Spinach may be steamed and in this way none of the valuable mineral matter will be lost. Boiled Summer Squash— They should be so young that the thumb nail will strike through the shell. Wash and quarter,or slice them, then boil until tender in salted water. Turn in a cheesecloth placed over a colander, drain, and wring in cheesecloth. Mash, and season with butter, salt and Blue Ribbon pepper. Baked Summer Squash—Pare the squash, remove the seeds, and steam it until tender; then mash, season with butter, Blue Ribbon pepper and salt. Stir, put it in a greased baking dish, reheat and bake. Fried Summer Squash—Peel the squash, cut it in small squares, and fry in hot butter. Season with Blue Ribbon pepper and salt. Both summer and winter squashes are also steamed. Unless squash is very dry, it is much better steamed than boiled. Baked Winter Squash—Cut squash in halves, remove seeds and stringy portion, place in a dripping pan, cover, and bake 1 hour, or until soft, in a slow oven. Remove from shell, mash, and season with butter, salt, and Blue Ribbon pepper. Reheat in oven. Pepper Squash—Cut in half. Remove seeds and fibrous centre. Put a small piece of butter in each half. Place in oven 300° F. for 1 hour. Swiss Chard—The tops are used as greens; the stalks may be cut in small pieces, boiled, and served with a white sauce. Sliced Tomatoes—Wipe, and cover with boiling water; let stand one minute, plunge into cold water and they will be easily skinned. Chill thoroughly, and cut in 4 inch slices. Stewed Tomatoes—Wipe, pare, cut in pieces, put in stewpan — no water is needed —and cook slowly 20 minutes, stirring occasionally. Season with butter, salt, and Blue Ribbon pepper. Stuffed Ripe Tomatoes—Cut slice from the stem end of the tomato. Scoop out centre and fill cavity with chopped meat, onion and dressing. Bake in a moderate oven, serve with cream sauce. This may be served uncooked as a salad. Scalloped Tomatoes—6 medium-sized tomatoes, 1 cup bread crumbs, 1 tablespoon butter, salt and Blue Ribbon pepper. Salads Sf Butter a baking dish and cover the bottom with bread crumbs. Cover this with a layer of sliced tomatoes and season with salt and pepper. Continue until dish is filled. Cover the top with buttered bread crumbs. Bake in hot oven until crumbs are brown. Fried Tomatoes—These are delicious fried in the pan in which bacon was cooked. Do not peel, cut thick. Turnips—Serve turnips boiled or mashed, and season with salt and Blue Ribbon pepper. OE SOe SALADS The food value of salad greens is in the vitamins and mineral salts. They are called ‘‘Protective Foods” and should be eaten every day, if possible. Those most generally used are lettuce, celery, cabbage, watercress, chicory, endive, Swiss chard, dandelions.