61. Peas au Gratin. — Soak one pint dried peas or split peas in cold water over night. Boil slowly five hours with half an onion and a little celery. Drain, put through a cullender and add one cup bread crumbs, one and one- half tablespoonfuls butter, salt to taste, one cup of milk, and put in a baking dish. Grate a little cheese✪ Peas au Gratin on top, and bake one hour. 62. Lentil Cutlets. — Soak over night one cupful of dried lentils and one-third cupful of dried lima beans. Drain, add two quarts of water, half an onion, a stalk of celery. Cook until soft, remove the seasonings and rub through a sieve. Add one cupful of stale bread THE PHYSICAL CULTURE COOK BOOK. 65 crumbs, one beaten egg, seasoning to taste, -and the juice of half a lemon. Melt one table- spoonful and a half of butter, add one table- spoonful and a half of flour, and pour on grad- ually one-third cupful of sweet milk✪ Lentil Cutlets. Let cook until smooth and thick, and add to the lentil mixture. Set aside to cool. Then form into small cutlets, dip in beaten egg, then in pow- dered cracker crumbs and fry to a golden brown. Drain, and serve with tomato sauce. Peas may be used for this dish. 63. Canned Peas. — Open the can and pour the contents into a cullender. Drain off the juice, and set the cullender in fresh cold water. Drain, and put the peas in a saucepan, with a little boiling water, to heat thoroughly. Sea- son with butter, and salt. 64. Asparagus. — Wash, cut1 off the ends and tie in bundles ;- cook in enough boiling salted water to cover for twenty to thirty minutes. Serve on toast with drawn butter sauce, using some of the water in which the asparagus was boiled, instead of milk, in making the sauce. 65. Summer Squash. — Pare, cut up and boil until tender, about twenty to thirty minutes. Mash with butter and salt. 66 - T>*E PHYSICAL CULTURE COOK BOOK:- / 66. Winter Squash will need longer cook- ing than summer squash, and the seeds must be removed. 67. Vegetable Marrow is one of the dain- tiest and sweetest of the squash family. Pare, cut up and boil until tender, twenty minutes or so, in salted water, and serve with a drawn butter sauce. 68. Baked Squash. — Boil, mash, and let cool ; then beat up light with one t'ablespoonful melted butter, two raw eggs, three tablespoon- fuls milk, pepper and salt to taste. Put in but- tered bake dish, sift dry crumbs over the top, and bake in a quick oven. 69. Egg Plant. — Slice the egg plant at least half an inch thick, pare each slice and lay in salt1 and water for an hour. Wipe dry and fry brown. 70. Stewed Cucumbers. — Cut them into halves, then into quarters, then into eights; put them in a baking pan, cover with boiling water; add a teaspoonful of salt, and simmer gently for twenty minutes. Lift them care- fully with a strainer, arrange neatly on slices of toasted bread, and pour over them drawn THE PHYSICAL CULTURE COOK BOOK 67 butter sauce, using for the sauce the water in which the cucumbers were boiled 71. Artichokes. — Strip off the outer leaves and cut off the stalks, wash and lay in cold water one hour. Boil one and a half hours, or until very tender, and serve with drawn butter sauce.

AI-modernized reading of the original text

61. Peas au Gratin. — Soak one pint dried peas or split peas in cold water over night. Boil slowly five hours with half an onion and a little celery. Drain, put through a cullender and add one cup bread crumbs, one and onehalf tablespoonfuls butter, salt to taste, one cup of milk, and put in a baking dish. Grate a little cheese on top, and bake one hour. 62. Lentil Cutlets. — Soak over night one cupful of dried lentils and one-third cupful of dried lima beans. Drain, add two quarts of water, half an onion, a stalk of celery. Cook until soft, remove the seasonings and rub through a sieve. Add one cupful of stale bread crumbs, one beaten egg, seasoning to taste, -and the juice of half a lemon. Melt one tablespoonful and a half of butter, add one tablespoonful and a half of flour, and pour on gradually one-third cupful of sweet milk. Let cook until smooth and thick, and add to the lentil mixture. Set aside to cool. Then form into small cutlets, dip in beaten egg, then in powdered cracker crumbs and fry to a golden brown. Drain, and serve with tomato sauce. Peas may be used for this dish. 63. Canned Peas. — Open the can and pour the contents into a cullender. Drain off the juice, and set the cullender in fresh cold water. Drain, and put the peas in a saucepan, with a little boiling water, to heat thoroughly. Season with butter, and salt. 64. Asparagus. — Wash, cut off the ends and tie in bundles ;- cook in enough boiling salted water to cover for twenty to thirty minutes. Serve on toast with drawn butter sauce, using some of the water in which the asparagus was boiled, instead of milk, in making the sauce. 65. Summer Squash. — Pare, cut up and boil until tender, about twenty to thirty minutes. Mash with butter and salt. 66. Winter Squash will need longer cooking than summer squash, and the seeds must be removed. 67. Vegetable Marrow is one of the daintiest and sweetest of the squash family. Pare, cut up and boil until tender, twenty minutes or so, in salted water, and serve with a drawn butter sauce. 68. Baked Squash. — Boil, mash, and let cool ; then beat up light with one tablespoonful melted butter, two raw eggs, three tablespoonfuls milk, pepper and salt to taste. Put in buttered bake dish, sift dry crumbs over the top, and bake in a quick oven. 69. Egg Plant. — Slice the egg plant at least half an inch thick, pare each slice and lay in salt and water for an hour. Wipe dry and fry brown. 70. Stewed Cucumbers. — Cut them into halves, then into quarters, then into eights; put them in a baking pan, cover with boiling water; add a teaspoonful of salt, and simmer gently for twenty minutes. Lift them carefully with a strainer, arrange neatly on slices of toasted bread, and pour over them drawn butter sauce, using for the sauce the water in which the cucumbers were boiled 71. Artichokes. — Strip off the outer leaves and cut off the stalks, wash and lay in cold water one hour. Boil one and a half hours, or until very tender, and serve with drawn butter sauce.

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