160 THE BLUE BIRD CooK BOooK

Squash (Hubbard)—Wash; cut in chunks; pare; cut in serving pieces. Cook covered
in salted water 35 to 45 minutes. Wash; cut in serving pieces. Bake in shallow
pan in oven 40 to 60 minutes at 375 degrees.

Squash (Summer)—Wash; pare; cut in cubes. Cook in salted water 15 to 20 minutes.
Zucchini— Wash; cook whole or cut in pieces 15 to 20 minutes in salted water.

Tomatoes—Wash and remove skins by plunging in boiling water. Cook slowly,
covered, without adding water 12 to 15 minutes.

Turnips—Wash; pare; cut in slices or cubes or cook very small turnips whole. Cook
covered in salted water 20 to 30 minutes.

BUTTERED VEGETABLES
2 tablespoons butter 2 cups cooked vegetables
Add butter to cooked, drained vegetables. Season to taste. Serves 4.

CREAMED VEGETABLES
2 cups cooked vegetables 1 cup medium white sauce
Have vegetables and sauce hot. Drain vegetables and add to sauce.

VEGETABLES AU GRATIN
Pour 3 cups creamed vegetables into greased casserole; sprinkle with a mixture
of Y% cup buttered crumbs and Y% to Y2 cup grated cheese. Bake in 350-degree
oven 20 minutes. Serves 4 to 6. ~

SCALLOPED VEGETABLES
2 cups cooked, drained vegetables VY cup dry bread crumbs
1 cup medium white sauce 2 tablespoons melted butter
Place vegetables in greased baking dish. If two vegetables are used, alternate in
layers. Pour over white sauce. Mix crumbs with butter and sprinkle over top. Bake
in 350 degree oven 20 minutes. Serves 4 to 6.

VEGETABLE SOUFFLE
Y cup thick white sauce Salt and pepper
3 well-beaten egg yolks 3 stiffly-beaten egg whites
1 cup cooked vegetables, chopped
Stir white sauce into egg yolks; add vegetables. Season to taste and fold in egg

whites. Turn into greased casserole; bake in pan of hot water in moderate oven
(325 degrees) 45 to 60 minutes. Serves 4.

ORANGE HARVARD BEETS

1 can diced beets 1 teaspoon vinegar

2 tablespoons butter 2 teaspoons grated lemon or
1 tablespoon cornstarch orange rind, if desired

1 tablespoon sugar Y2 cup orange juice

Mix the cornstarch, sugar, vinegar, rind and orange juice. Cook over low flame
until thick and clear. If too thick, thin with beet juice. Add butter and stir until
melted. Pour over beets which have been heated and drained.

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WESTERN GYPSUM PRODUCTS LTD.

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Manufacturers and Distributors of Plaster and Wall Boards 1

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1010 - 26th Avenue S.E. Calgary, Alta.

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