The complete cook book

Peel a young, tender squash. Cut it in small pieces and take out the seeds and boil in boiling salted water until tender. Drain it and mash with a wooden spoon. Return it to the saucepan with two tablespoonfuls of butter, half a cup of cream, a palatable seasoning of salt and pepper. Cook this and stir constantly until the squash is dry. Serve hot. For a souffle add the whites of four eggs beaten very stiff. Stir together lightly and bake twenty minutes. The Complete Cook Book. 125 CORNED BEEF AND CABBAGE. Select a nice thick piece of corned beef from the round, weighing five or six pounds. Wash it in cold water and put it in a large pot over the fire with cold water enough to cover it three or four inches. When it reaches boiling point set the pot where it will simmer three hours. When the scum rises skim it off. Then put in the pot a firm head of white cabbage, red pod pepper and salt to taste, with small piece of side meat. Boil until the cabbage is tender, and if necessary add more water. STRING BEANS. Wash young, tender beans in cold water; break off the top and bottom carefully and string or pare both sides. Throw them into boiling water with a piece of butter. When partly done add one teaspoonful of salt. Boil rapidly until tender, or from thirty to forty minutes. Drain, and season with butter, salt, and cream. In the South they cook string beans with enough fat side meat to grease and season them. GRANDMOTHER'S STUFFED CABBAGE. Select a firm, heavy cabbage, remove the outside leaves, cut a thick slice from the root end and hollow out a good-sized hole in the cabbage. Take a pound of sausage meat, add to it a beaten egg, half a cup of milk, one tablespoonful of flour, salt and red pepper to taste. Stuff the hollow cabbage with this, place a strip of bacon on top, and close the whole with the slice cut from the top of the cabbage, so that none of the stuffing escapes. Plunge it into a pot of boiling water and add to the water one carrot, one small onion, and a piece of fat side meat and boil until done. CABBAGE AND SCRAMBLED EGGS. Cold cabbage left from dinner can be drained from the pot liquor in which it was boiled. Chop it up coarsely and fry it in a skillet with boiling lard. Stir 126 The Complete Cook Book. in a lump of butter, half a cup of milk thickened with flour, and seasoned with salt and black pepper, and just before serving break over it three or four eggs. Toss it lightly together with a fork and serve immediately. TOMATOES DRESSED INDIVIDUALLY. Take five tomatoes that are fully ripe, but firm and smooth, peel them, cut them in halves, and take out ' the pulp and seeds, being careful not to break the outside. Make a French dressing of one tablespoonful of strong vinegar, three of salad oil, one-half tablespoonful of pepper; mix the pulp and seeds with the dressing, return all to the halves of tomatoes, set each half on a fresh leaf of lettuce on an individual dish and serve. PARSNIPS. Scrub and wash six parsnips well, and boil them with a slice of pork until tender. Add salt just before they are done; then remove them from the fire. Drain and peel them, and cut into halves lengthwise and pour over them a cream sauce, or season simply with butter, pepper and salt. FRIED PARSNIPS. Make a batter of an egg, a spoonful of milk and flour, salt and pepper. Slice your boiled parsnips, dip them in the batter and fry a light brown in boiling lard. When a golden color on both sides drain and serve. They may also be mashed, and to each pint add two well beaten eggs, one pint of milk, one pint of flour, two teaspoonfuls of baking powder, salt and white pepper to taste, and one tablespoonful of butter. Mix lightly, form into balls and fry in hot fat. TOMATOES.