One small onion, minced fine, Two tablespoons of dried parsley, One teaspoon of salt, One-half teaspoon of white pepper.
Place in a ca.s.serole dish and cover with one and a half cups of cream sauce. Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon.
SQUASH
SQUASH AU GRATIN
Wash, pare and cut the squash into pieces, discarding the seeds. Steam until tender and then drain well and stand on the back of the range to dry. Now rub the pulp through a sieve. Measure and add to each cup of pulp
One well-beaten egg, Two tablespoons of b.u.t.ter, One teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of milk, One tablespoon of finely minced parsley.
Pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes.
SQUASH CAKES
Wash and cut the squash into pieces and then cook until tender in boiling water, then drain and rub pulp through sieve. Now measure and place in a bowl
One cup of prepared squash, One well-beaten egg, One tablespoon of shortening, One-half cup of milk, One and one-half cups of flour, Two tablespoons of baking powder, One-half teaspoon of salt, One-half teaspoon of paprika, One tablespoon of minced parsley.
Beat to mix and then bake as if for griddle cakes on a hot griddle.
Serve with maple syrup.
SQUASH SOUFFLE
One cup of prepared squash pulp, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One tablespoon of melted b.u.t.ter, Two teaspoons of salt, One teaspoon of paprika, One cup of very thick cream sauce, Yolks of two eggs.
Beat to blend and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased individual custard cups and set in a pan of warm water. Bake slowly in a moderate oven until firm in the centre, usually about twenty minutes. Let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve.
SQUASH ITALIENNE
One and one-half cups of prepared squash pulp, One and one-half teaspoons of salt, One teaspoon of paprika, Two tablespoons of finely minced parsley, Two tablespoons of finely minced onions.
Mix thoroughly and then dice two ounces of salt pork. Brown the salt pork nicely and then drain off about one-half of the fat in the pan.
Turn the squash mixture on the salt pork and heat and serve.
SQUASH PIE
Wash and then cut the squash into pieces and then boil until tender and drain; rub the pulp through sieve. Measure, and to each cup add
One cup of sugar, Two tablespoons of melted b.u.t.ter, Two well-beaten eggs, One cup of milk, One-half teaspoon of nutmeg.
Beat well to mix and then pour in a pie tin which has been lined with plain pastry. Sprinkle one-half cup of currants over the top and bake for one-half hour in a slow oven.
BAKED SQUASH
Cut a slice from the top of the squash and remove the seeds and the string fibre. Now add
One tablespoon of melted b.u.t.ter, One-half teaspoon of salt, One-half teaspoon of paprika.
Cover closely with a lid and then bake in a slow oven until the pulp is tender, usually about thirty minutes. Remove the lip and scoop out the pulp with a spoon, piling it into a hot vegetable dish, and garnish with finely chopped parsley and then serve.
SQUASH BISCUIT
Place in a bowl
Three and one-half cups of sifted flour, One teaspoon of salt, Five teaspoons of baking powder.
Sift to mix and then rub in five tablespoons of shortening and mix to a dough with one cup of prepared squash pulp. Work to a dough and blend evenly, then roll out on a slightly floured board three-quarters of an inch thick. Cut and brush the tops with milk and bake in a hot oven for fifteen minutes.
Squash may be used to replace potatoes when making bread. Add one cup of squash pulp to ginger-bread, or when making small cakes it will be found to be delicious when used this way.
OMELET IN TOMATO CASES
Select firm tomatoes and then cut a slice from the tops and with a spoon carefully remove the centres. Place the tomato in well-greased custard cups and then break in a bowl four eggs; then add
Four tablespoons of water, One teaspoon of salt, One-half teaspoon of pepper.
Beat to mix and then fill into the prepared tomato. Sprinkle one teaspoon of fine bread crumbs on top of each tomato and add
One teaspoon of b.u.t.ter, Dash of paprika.
Set the custard cups in a baking pan and place in a hot oven and bake for twenty minutes. Turn on a slice of toast and cover with cream sauce.
BAKED TOMATOES, CHELSEA
Select firm tomatoes and cut a slice from the tops and scoop out the centres with a spoon. Now grease custard cups and place the tomatoes in the cups. Now shred very fine one ounce of dried beef. Divide into the four tomatoes. Break in a mixing bowl
Two eggs.
Then add
Three-quarters cup of milk, One-half teaspoon of salt, One-half teaspoon of paprika, One teaspoon of grated onion, Two teaspoons of finely minced parsley.
Beat to mix and then chop fine the pulp from the tomatoes. Place one teaspoon of this pulp in each tomato.
TOMATOES, COUNTRY STYLE