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56 Blue Ribbon Cook Book

Pumpkin—Pumpkins are boiled, baked, or steamed same as squash, but
require longer cooking. They are used principally for making pies.

Radishes—Radishes are used most as a relish, and are served uncooked.
To radishes for table, remove leaves, stems, and tip end of root;
wash well.

Spinach—Pick over carefully and wash thoroughly in several waters
until every bit of sand is removed. Use warm water first, then cold. Put
into large kettle and add very little boiling water, about 3 cup. Young
spinach does not need any water. Boil until tender. Drain thoroughly,
chop fine and drain again. Season with salt, Blue Ribbon pepper, and
garnish with slices of hardboiled eggs. Spinach may be steamed and in
this way none of the valuable mineral matter will be lost.

Boiled Summer Squash— They should be so young that the thumb nail
will strike through the shell. Wash and quarter, or slice them, then boil
until tender in salted water. Turn in a cheesecloth placed over a colander,
drain, and wring in cheesecloth. Mash, and season with butter, salt and
Blue Ribbon pepper.

_ Baked Summer Squash—Pare the squash, remove the seeds, and steam
it until tender; then mash, season with butter, Blue Ribbon 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 Blue Ribbon 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—cCut 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, and season with butter, salt, and
Blue Ribbon pepper. Reheat in oven.

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 Blue Ribbon 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 Blue Ribbon pepper.