STUFFED POTATOES.— Take left-over mashed potatoes, 1 egg, 1 cup bread crumbs, J^ cup cream, 1 onion, chopped✪ Stuffed Potatoes, and sea- son with pepper, salt, and sage; shape into a loaf, and cool; cut in slices, dip in flour, and fry in a little butter. — Mrs. John Jj. O'Heron, 425 Homan Ave., Chicago, 111. BAKED PUMPKIN. — Scoop out inside of pumpkin, cut round hole out of top, and take seeds out. Put in salt, butter, pepper, and sugar,✪ Baked Pumpkin and then replace the top, and bake, using no water, as the pumpkin steams itself. Serve as vegetable. Easy for cook- ing pies also. Pumpkins may be prepared in any of the ways which apply to squash: baked, boiled, fried, flaked, mashed, etc. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SALSIFY. — This vegetable is usually scraped before cooking, and much care is necessary^— soaking and cooking in acidulated water, etc., to keep it from discoloring. A better plan would be to scrub the roots carefully — a vegetable brush is indispensable in cleaning all root vegetables — and cook without scraping; then peel carefully and cut into small pieces before sending to the table. Salsif}^ may be served with butter, and seasonings, but it is better when dressed with a white sauce. It is also served "au gratin." A teaspoonful of lemon juice may be added to the sauce or sprin- kled over the cooked salsify, before the sauce is poured over it. — Ma'bel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAMED SALSIFY OR OYSTER PLANT.— Remove the tops from 2 bunches of salsify, scrape and cut to shape, and put in a bowl of cold water containing some lemon juice, to retain the whiteness. Drain, and put in boiling water, using enough to cover it, and let cook about ^ of an hr., salting the water during the last ^/4i hr.'s boiling. Drain, and serve with highly seasoned white or parsley sauce, made with the water in which the salsify was cooked, with the addition of a little cream. — Mrs. Lina C Jenkins, 6225 In- gleside Ave., Chicago, 111. BOILED SAUERKRAUT.— Put pork spareribs in boiler, boil -lowly 3 hrs. After 'boiling 1 hr. add sauerkraut, sliced potatoes and boil with the rest about ^ of an hr✪ Boiled Sauerkraut. If the sauerkraut is ex- tremely sour wash before boiling. Ten minutes before taking from stove add a few dumplings. — Mrs. Klug, 25 N. 5th Ave., May- wood. 111. 420 VEGETABLES SPINACH. — Wasfi- and clean carefully and put into a net, or bag of coarse muslin kept for the purpose, and boil in plenty of salted water. All kinds of greens should be boiled in plenty oi water, else they will be bitter. Drain very thoroughly and turn into a tureen; it may be chopped, if desired; put sliced or quartered hard-boiled eggs on top and pour melted butter over all, and serve. Another way is to press it between 2 plates, then put it into a saucepan with a small bit of butter, salt, and a little cream, and boil it up. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BAKED SQUASH.— Cut into 2-inch pieces, remove the seeds and string, put into a baking-pan, sprinkle with salt and pepper, and bake, basting with molasses and melted 'butter. Keep cov- ered during the first J^ hr.✪ Baked Squash Serve in the shells. Or, cut in halves, and bake, covered, for 2 hrs., remove from the shell, mash, and season with salt and pepper, and butter. — Mrs, M, Eckstein, 6039 Rhodes Ave., Chicago, 111.

AI-modernized reading of the original text

STUFFED POTATOES.— Take left-over mashed potatoes, 1 egg, 1 cup bread crumbs, 1/2 cup cream, 1 onion, chopped, and season with pepper, salt, and sage; shape into a loaf, and cool; cut in slices, dip in flour, and fry in a little butter. — Mrs. John J. O'Heron, 425 Homan Ave., Chicago, 111. BAKED PUMPKIN. — Scoop out inside of pumpkin, cut round hole out of top, and take seeds out. Put in salt, butter, pepper, and sugar, and then replace the top, and bake, using no water, as the pumpkin steams itself. Serve as vegetable. Easy for cooking pies also. Pumpkins may be prepared in any of the ways which apply to squash: baked, boiled, fried, flaked, mashed, etc. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SALSIFY. — This vegetable is usually scraped before cooking, and much care is necessary — soaking and cooking in acidulated water, etc., to keep it from discoloring. A better plan would be to scrub the roots carefully — a vegetable brush is indispensable in cleaning all root vegetables — and cook without scraping; then peel carefully and cut into small pieces before sending to the table. Salsify may be served with butter, and seasonings, but it is better when dressed with a white sauce. It is also served "au gratin." A teaspoonful of lemon juice may be added to the sauce or sprinkled over the cooked salsify, before the sauce is poured over it. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAMED SALSIFY OR OYSTER PLANT.— Remove the tops from 2 bunches of salsify, scrape and cut to shape, and put in a bowl of cold water containing some lemon juice, to retain the whiteness. Drain, and put in boiling water, using enough to cover it, and let cook about 1/2 of an hr., salting the water during the last 1/4 hr.'s boiling. Drain, and serve with highly seasoned white or parsley sauce, made with the water in which the salsify was cooked, with the addition of a little cream. — Mrs. Lina C Jenkins, 6225 Ingleside Ave., Chicago, 111. BOILED SAUERKRAUT.— Put pork spareribs in boiler, boil slowly 3 hrs. After boiling 1 hr. add sauerkraut, sliced potatoes and boil with the rest about 1/2 of an hr. If the sauerkraut is extremely sour wash before boiling. Ten minutes before taking from stove add a few dumplings. — Mrs. Klug, 25 N. 5th Ave., Maywood. 111. SPINACH. — Wash and clean carefully and put into a net, or bag of coarse muslin kept for the purpose, and boil in plenty of salted water. all kinds of greens should be boiled in plenty of water, else they will be bitter. Drain very thoroughly and turn into a tureen; it may be chopped, if desired; put sliced or quartered hard-boiled eggs on top and pour melted butter over all, and serve. Another way is to press it between 2 plates, then put it into a saucepan with a small bit of butter, salt, and a little cream, and boil it up. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BAKED SQUASH.— Cut into 2-inch pieces, remove the seeds and string, put into a baking-pan, sprinkle with salt and pepper, and bake, basting with molasses and melted butter. Keep covered during the first 1/2 hr. Serve in the shells. Or, cut in halves, and bake, covered, for 2 hrs., remove from the shell, mash, and season with salt and pepper, and butter. — Mrs, M, Eckstein, 6039 Rhodes Ave., Chicago, 111.

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Stuffed PotatoesBaked PumpkinBoiled SauerkrautBoiled SauerkrautBaked Squash

The Cook County cook book