Blue Ribbon and Pure Gold cook book

Baked Summer Squash—Pare the squash, remove the seeds, and steam it until tender; then mash, season with butter, Pure Gold 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 Pure Gold 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, 56 Blue Ribbon Cook Book and season with butter, salt, and Pure Gold 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 } 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 Pure Gold 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 Pure Gold pepper. 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 Pure Gold pepper. | 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. Salads are of three types: 1. Those served as one course in a meal of three or more courses. They should always be simple, often the salad green alone. 2. ‘Those served as a main dish. ‘These are the chicken, meat, fish, and vegetable salads. 3. Those served as a dessert—fruit salads. Salads 57 General Rules . Have all ingredients cold, the uncooked materials crisp, and the foundation material, such as lettuce, dry. . Wash salad greens thoroughly and dry between towels. Place in refrigerator or in a covered dish in a cool place. . The outer leaves of lettuce may be shredded and used as the foundation for fruit and vegetable salads. . Ingredients should be cut in attractive shapes and in suitable sizes. . Do not add dressing to salad greens until just before serving, as it makes them limp and wilted. . In serving a mixed vegetable salad marinate each vegetable separately, then mix them together lightly with mayonnaise dressing just before serving. To ‘‘marinate’’ a salad is to let it stand for a time to season, sprinkled with French dressing. If you have never done this, you will find a great difference in the flavor of your salad when you try it. This applies particularly to cooked vegetables, meat and fish. . Use enough dressing to flavor the salad, but not enough to make too moist. . Make the salad attractive, but do not over garnish. Salad Combinations or Suggestions Apple, celery and nuts— Waldorf.