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Show Mary's Kitchen ( 4- sgt MI liMII s Perhaps you ninncd quite a lot of vjuash last fall or acquired many cans . In a canned goods sale. Here are some nourishing ind maybe different ways of using It up. It does not pay to keep canned vegetables vege-tables over into the next se.sn. so um them all up before fresh home grown onea come Into market. LI in OX s'l VSU "ne and one-half cups sifted I squash. .' tiM-spoons crated i her m Z 'Sffe. 1-i cup i hopped nut. 1 'S-A CUDS milk. 1 teaspoon salt. 1-8 tea-:poon tea-:poon pepper. 1 tablespoon butter. Mix squash, cheeee, -nlt and pepper, pep-per, nuts and butter with milk. Heat eggs well anl mid to mixture. Turn into m well buttered baking dish and bake halt an hour !n a moderate oven. si.M ISH .l MS One Clip silted squash 4 tablespoons brown sugar 1 1-1 cups sour milk. 2 eggs, J tablespoons butter. 1 1-2 cups flour, 1 teaspoon salt. 1 teaspoon bakliiK powder, 1-2 teaspoon soda. Mix squash, sugar and salt. Add butter and mix thoroughly. Add eggs well beaten. Mix and sift flour nnd baking powder. Dissolve soda In sour milk inrl add to first mixture. Stir iu flour ami beat two minutes. Turn ! into buttered muffin pan- and bake 26 minutes In a moderate oven. iSB i i M I One cup squash, 1-4 cup butter. cup suuar. 2 egg 2 tablespoons milk, I 1 to 3 cups flour i to roll 2 tca-I tca-I spoons baking powder. 1 teaspoon s ib 1 1 teaspoon cinnamon. 1-2 teaspoon Hoves. 1-2 cup seeded raisins. Cream butter and sugar Sift In one-quarter cup flour. Mix well nnd add eggs well beaten with milk Ada j squash Mix and sift one cup flour i with salt and baking powder Add to . first mixture and before stirring it in ' add the raisins Mix well Add spires and enough flour to ! roll. The dough should bo very moist, i flour the board and rolling pin well Holl about one-half inch thick- and i CUt with B small co )kie cutter. Bake II minutes In a moderate oven Of course there 'ire squash pies I and puddings. Any good pumpkin pie rule rnn be used for squash pie. SQI ASH PUDDING ! One and one-half cups squash, 1-2 'cup sugar. 3 eggs 2 tablespoons flour , 1 tablespoon butter, 4 tablespoons ; milk 1-2 teaspoon ginger. 1-2 teaspoons tea-spoons cinnamon, 1-3 teaspoon salt. 6 tablespoons oowdered sugar. Beat yolks well. Add squash, flour, ! sugar, butler, milk nnd spices. Cook j over a slow fire till thick. Stir constantly con-stantly to prevent burning Turn in-i in-i lo a pudding dish W hen cool cov er with the whites of the eggs beaten till stiff and dry with the powdered sur ir Tut in a hot oven for eight minutes I to cook and brown the niermgue. SQI ASH SOI P Three-quarters cup sifted squash, 3 cups milk. 1 tablespoon minced on- ion. 2tablespoons minced celery leaves, j 3 tablespoons butter, 2 tablespoons ; flour. 1 teaspoon salt. 1-4 teaspoon pepper, few gratings nutmeg. Heat milk, squash onion and cel- ery In double holler. Dei OOOK half i an hour Strain Melt butter, stir In flour nnd slowly add milk mixture 'ook five minutes, stirring constantly con-stantly Add salt, pepper and nut-I nut-I meg and serve I (Copyright. 1922. NEA Service) o |