Part 9

1 qt. finely-sliced celery 1½ qt. stewed tomato with a little of the juice drained off ¼-½ cup chopped onion 2-3 teaspns. salt

Put half the celery, onion, tomato, and salt into a baking dish in the order given, and repeat with the remaining half. Cover with small dice or coarse crumbs of bread. Turn a little cream or melted butter over the top, cover and bake 1¼-1½ hr. in moderate oven. The onion may be omitted.

=Tomatoes Scalloped with Rice and Onion=

Put layers of boiled rice and tomato with thin sliced onion, salt and a little butter or oil in baking dish, sprinkle with crumbs and parsley. Bake, covered, in moderate oven, brown on top grate just before serving.

=Creamed Sweet Potatoes=

Cover sliced, cooked sweet potatoes in serving dish with cream or thin cream sauce. Sprinkle with crumbs and parsley if desired. Heat gently in oven until a delicate brown.

=★ Baked Creamed Tomatoes=

1 pt. strained stewed tomatoes 1¼ cup stale bread crumbs ¼-½ cup sweet cream salt

Let crumbs stand in tomato until well softened, rub through a colander, add cream and salt. Bake in serving dish until delicately browned on top and well heated through. Let stand in warm place 10-20 m. before serving.

=Spinach Soufflé=

½ peck spinach (2 cups cooked). Cook; drain very dry and rub through a fine colander. Add 1 teaspn. oil or melted butter, beat in the yolks of 2 eggs and fold in the whites beaten moderately stiff. Fill well oiled mold about ¾ full. Set in pan of hot water and bake (covered until nearly done) in moderate or slow oven until firm in the center, 45-60 m. Do not bake too rapidly or too long. When done, set the mold out of the water, let it stand a moment to settle, and invert carefully on to a platter or chop tray. Serve at once with quarters or sixths of lemon or with one of the cream sauces, or with Sauce Amèricaine.

Baked tomatoes are very suitable for a garnish or accompaniment.

=Individual Daisy Soufflés= make pretty garnishes for timbales and molds. Small custard cups, or the imported tin molds, being suitable for them. Oil molds well with cold oil or softened (not melted) butter and leave in a cool place.

Prepare daisies by cutting a small round piece from a slice of hard-boiled yolk of egg and six diamond shaped pieces from the poached white, for each, and arrange like daisies in the bottom of the mold, the oil holding them in place.

Press the spinach mixture into the molds, taking care not to displace the daisies, and bake the same as the large mold, only a shorter time, 30-35 m., or until puffed in the center and firm to the touch. Invert on to rounds of toast and place as desired.

=Mashed Potato Loaf=

Add grated onion to nicely seasoned mashed potato; put into a long, well buttered tin; brown in hot oven, turn out on to a platter and serve cut in slices for luncheon or supper.

=Timbale of Carrot--unusually desirable=

2 cups mashed carrot 1 teaspn. salt 2 teaspns. chopped parsley 1 pint rich milk whites 3 eggs

Add stiffly-beaten whites of eggs to other ingredients which have been mixed. Bake in buttered mold in pan of water, until firm in center, about ½ hour. Let stand a moment after removing from oven, unmold on to platter or chop tray, surround with spinach leaves or garnish with other green and serve with sour sauce.

=Corn and Egg Timbale=

1¼ qt. milk 3 cups flour 1 pt. corn, drained dry 2 teaspns. salt 4 chopped hard boiled eggs 4 beaten raw eggs 2 teaspns. chopped onion 2 teaspns. chopped parsley

Blend flour with 1 pt. of the milk, heat remainder of milk in oiled frying pan, stir in flour, remove from fire, add other ingredients, bake in well oiled mold. Serve with sauce 16, 23, 28, or 31.

=Timbales of Corn--individual=

1½ cup corn (cut from cob) put through fine chopper 2 eggs salt 1½ tablespn. melted butter 1 pt. hot milk

Set molds in pan of hot water, cover, bake.

=Vegetable Pie=

Prepare vegetables (half or whole quantity) as for Trumese en Casserole, of Trumese Dishes, use a little more liquid, thickened a trifle. Cover and bake until vegetables are nearly or quite tender, 1-1¼ hours. Remove from fire, cool to just warm (if universal crust is to be used), cover with crust, let rise, and bake; or, the crust may be baked or steamed in a pie plate separately and laid over the baked filling. If steamed, it will be dumplings.

A combination of equal quantities potatoes, turnips, parsnips, carrots and onions covered with consommé, or very fresh milk, and baked, may be used for a pie. Sometimes, when no potatoes are used, lay sliced tomatoes on top of the vegetables.

Chopped parsley is suitable for all combinations. Garlic, if liked, is nearly always an improvement.

Cooked instead of uncooked vegetables may be used.

Sliced hard boiled eggs give variety and add to the nutritive value of pies.

When liquid is not thickened, sprinkle a little fine tapioca between layers of vegetables.

=Oyster Plant Pie=

1-1¼ qt. sliced oyster plant (2 large bunches) 1½ qt. boiling water 1 teaspn. salt

Cook oyster plant until nearly tender, add the salt, boil up well and drain.

_Sauce_--

4 tablespns. oil or melted butter 6-6½ tablespns. flour 1 qt. and ¼ cup of oyster plant broth and water ½ cup cream ½ teaspn. salt

Heat oil, add flour, then liquid, and when smooth and well cooked, the cream and salt, and a little chopped parsley if convenient.

_Crust_--Universal crust of ¾-1 cup of liquid, or one cup of rice as for rice and trumese pie, or dish lined and covered or covered only, with pastry crust. Pour part of the sauce into the baking dish, sprinkle the cooked oyster plant in and pour the remainder of the sauce over. Cover with the crust. Let rise until very light (if universal crust). Bake ½-¾ hour.

May make small individual pies.

_Sauce without Cream_--½ cup of raw nut butter maybe rubbed smooth and boiled up with the oyster broth and the cream omitted. With this, 1 teaspn. of celery salt may be used, or 3 level tablespns. chopped onion and 1 level teaspn. sage. Chopped parsley with either. 7 or 8 tablespns. of cracker dust may be used for thickening the sauce instead of flour.

=Oyster Plant Pastry Pie=

Cook oyster plant in small quantity of water, add salt when nearly tender, boil up well and drain; thicken liquor slightly, add a little butter and the cooked oyster plant. When cool, put into custard pie pan lined with pastry, cover, bake. Serve hot with celery stewed in tomato if desired.

=Mushroom and Celery Pie--Rice or pastry crust=

1¼ qt. celery in inch lengths 1-1½ pt. mushrooms in quarters or eighths chopped parsley

Cook and drain celery. Cook mushrooms 10-15 m. in salted water and drain. Arrange cooked celery and mushrooms in baking dish with parsley sprinkled between layers. Pour over the following sauce, cover with rice (as for rice and trumese pie) or pastry crust, bake.

_Sauce_--5 tablespns. melted butter, 5½-6 tablespns. flour, the liquid drained from the mushrooms and celery with water to make 1 qt., salt. Rub the butter and flour together, pour boiling liquid over, boil up well, add salt.

=Carrot Pie. Excellent=

1 qt. cooked sliced carrots chopped parsley

_Sauce_--

5 tablespns. oil or melted butter 2 tablespns. chopped onion 5½ tablespns. flour 1 qt. boiling water

Simmer, not brown, onion in oil, add flour and water, pour into baking dish with carrots and parsley and cover with any desired crust--universal, pastry, rice, mashed potato, dressing, or mashed dried green peas. With the last, one would have a hearty meat dish.

=Potato Pie=

Use potatoes instead of carrots and more onion in preceding recipe. Celery may be used (without simmering in oil) instead of the onion. ⅓-½ cup of raw nut butter, instead of the oil, rubbed smooth with water and boiled with it would give a meaty flavor with the potatoes and onions. A mashed lentil crust, when desired, adds to the nutritive value of the pie.

=Stuffed Winter Squash=

½-⅔ of a medium sized, nice shaped winter squash 3 cups dry bread crumbs sliced onion garlic if desired chopped parsley

_Sauce_--

3 tablespns. oil or melted butter 3-3½ tablespns. flour 3 cups rich consommé

Heat oil, add flour, then consommé, and salt if necessary. Saw squash in two in the middle, or a little above the middle as required. Scrape out the seeds and stringy pulp and rub with salt. Let stand while preparing other ingredients; drain before stuffing. Mix crumbs and flavorings, leaving out a little parsley: pour part or all of the sauce over the crumb mixture. (The quantity of the sauce will depend on the quality of the squash. If it is a dry one it will probably take it all, and if it is quite a large one, more of all the stuffing will be required). Fill the squash, sprinkle with crumbs or corn meal, and chopped parsley. Set into covered baker or cover with waxed paper and bake until squash is tender which will be in 2-3 hrs. according to the squash. Give it plenty of time. Serve on chop tray and send plain onion sauce to be served with it.

Coarse chopped nuts may be put into the dressing and the top of the squash garnished after baking with halves of nuts. This makes a beautiful as well as palatable dish.

=Baked Squash with Celery Stuffing=

Make a thick sauce of rich milk and browned flour No. 1. Add to it chopped onion, minced garlic if liked, a few coarse bread crumbs and a large quantity of fine sliced celery. Fill the squash which has been prepared as in the preceding recipe, sprinkle with crumbs, cover with slices of tomato from which the seeds have been removed, or with pieces of canned tomato. Finish with chopped parsley; bake covered until time to brown over the top.

Nuts may be used with this also, and unbrowned flour in the sauce if preferred.

A simple dressing of bread or cracker crumbs and milk with a little cream or butter and chopped onion is nice in squash.

With such _summer squashes_ as are of the right shape to bake, the greater part of the inside may be scraped out, chopped and put in with the dressing.

=Claudia’s Stuffed Egg Plant=

½ large egg plant ⅓ cup boiled rice 4 tablespns. tomato 4 tablespns. grated onion (or 3 of chopped) ⅔-1 tablespn. browned flour ½ cup fine cut celery 3-5 truffles cut fine 2 tablespns. oil or melted butter salt

1 dozen chopped ripe olives may be used instead of truffles, or 3 or 4 soaked dried mushrooms chopped, or all may be omitted.

Boil whole egg plant in unsalted water 20 m. Cut in halves lengthwise, or if only one piece is to be baked cut a little one side of the middle, using the larger piece for stuffing. The quantity of stuffing given is for one piece only. Scrape out the pulp with a spoon, leaving a wall ½-¾ in. thick. Chop pulp and mix with the other ingredients, using only half the oil or butter. Rub a little salt over the inside of the egg plant, press the stuffing in firmly, sprinkle with crumbs and chopped parsley and pour oil over. Bake in quick oven about ½ hour, covered when sufficiently browned.

=Stuffed Potatoes=

Cut slices off the sides of nicely baked potatoes (if large they may be cut into halves, or they may be cut in two in the middle crosswise, or a piece may be cut off from one end), scrape out the inside, leaving a thin coating of the potato so that the skin will not be broken. Prepare the same as mashed potato and beat very light, refill the skins, brush with cream or sprinkle with crumbs and chopped parsley, set in shallow tin and brown on top grate in oven. To serve, arrange on a napkin on a platter, with sprays of parsley.

=Meringued Stuffed Potatoes=

Add 1 or more yolks of eggs to the mashed potato, fill skins and heat as in preceding recipe, then pile the salted, stiffly-beaten whites of eggs on the tops and brown delicately.

=Stuffed Tomatoes=

Select large firm tomatoes, cut out the stem end, remove the inside with a teaspoon and turn upside down on a drainer for the liquid to drain out.

Stuffed tomatoes may be served as a garnish for meat dishes or on rounds of toast as a separate course, often the second course. When suitable, they may be served on rounds or squares of broiled trumese. Sometimes they are set into a rich cream sauce on a platter, or in ramekins, and sprinkled with chopped truffles. Chopped nuts and parsley may be substituted for truffles. When desired, a half nut meat may be laid on top of each tomato before sending to the table.

=Fillings for Stuffed Tomatoes=

Buttered crumbs, the tomato pulp and salt: to this may be added grated onion or onion and sage. Cracker crumbs instead of bread are sometimes used.

Crumbs, chopped nuts or trumese or nutmese, garlic, onion and salt. Or, ripe olives and celery salt with chopped parsley in place of onion and garlic.

Boiled rice, onion, browned flour, melted butter, tomato pulp. Salt tomatoes well inside and sprinkle with chopped parsley after stuffing.

Soaked dried mushrooms chopped, butter, crumbs, tomato pulp, onion, salt.

Fresh mushrooms chopped, crumbs, cream or butter, salt.

Macaroni or spaghetti, tomato pulp, onion, butter, crumbs on top.

Left-overs of macaroni may be chopped slightly for filling, with small rings as top finish.

Always fill tomatoes to the top and finish with crumbs or something suitable.

Bake 10-30 m. (according to the filling, and the ripeness of the tomatoes) on oiled pans without water.

=Fruit and Nut Tomatoes=

Mix equal parts chopped nuts, currants and fine cut citron with two parts raisins cut fine and a little sugar. Fill hollowed and drained tomatoes. Bake, serve plain or with cream or whipped cream. Raisins and cocoanut with sugar, may be used, or either one alone.

=Stuffed Green Tomatoes=

Mixture of onion, garlic, salt, sage, a trifle of thyme and the chopped pulp of tomato in bottom of hollowed out tomatoes; then each tomato partly filled with dice of nutmese, covered with some of the mixture, and the top finished with a slice of ripe tomato or pieces of canned tomato. Bake covered 1½ hour or until tomatoes are tender. Serve on crisped large crackers with Tomato Cream sauce or Chili sauce sprinkled with chopped parsley. Use large tomatoes turned a little white.

=Peeled Tomatoes Baked=

Set whole peeled tomatoes in pudding dish, sprinkle generously with salt, cover with buttered crumbs and bake: or, omit crumbs and when tender, pour over them a thin cream sauce; sprinkle with parsley and leave in oven 10-15 m.

=Rich Baked Sliced Tomatoes=

Cut tomatoes that are not too ripe into thick slices (halves if thin), sprinkle with salt, chopped onion and garlic if liked, and pour a little melted butter over. Bake. After laying slices of tomato on to rounds of toast, add butter and flour to liquid in pan, then a little cream; boil up and pour around tomatoes on toast.

Oil and nut milk or cream may be used instead of butter and dairy cream.

=Broiled or Baked Tomatoes=

Dip thick slices of not too ripe tomatoes in Mayonnaise or Improved Mayonnaise dressing, then in fine sifted bread or cracker crumbs. Brown in wire broiler or lay in agate pan and bake in hot oven.

=Tomato Short Cake=

Cover layers of split hot short cake crust of universal dough with Cream of Tomato sauce and serve. Or, prepare unstrained tomatoes the same as for sauce and serve over the crust.

=Pilau--stewed rice=

1 cup rice 3-5 tablespns. oil or melted butter 1 onion 2-4 cups tomato 3-5 cups water 1½-2½ teaspns. salt

Simmer sliced onion in oil (without browning), add salt, boiling water and rice. Cook until rice is about half done, then add tomato hot, and finish cooking slowly without stirring. If convenient, set into the oven after the tomato is added. When the larger quantity of tomato is used, the smaller quantity only of water will be required.

1½ cup sliced celery may be substituted for the onion.

Spanish rice calls for 2-3 cloves of garlic in addition to Pilau with six cups of water and one only of tomato.

=Macaroni with Onion or Celery, and Tomato=

Substitute 1¼-1½ cup of macaroni for the rice in pilau. Hominy also may be used in place of rice.

=Parsnip and Potato Stew=

Cut potatoes in quarters lengthwise, then across the center, and cut parsnips into about the same size; cook separately or together and drain; add both to cream sauce, heat, and serve on toast, or put small slices of toast (zwieback) in the stew. This is a delightful dish though simple.

=Succotash--Corn and Beans=

In the summer cook shelled Lima or other beans until tender. Add corn which has been cut from the cob, boil 10-15 m., pour in a little heavy cream, heat but do not boil; add more salt if necessary. Succotash is one of the dishes which calls for cream. Just a few spoonfuls is all that is required for a large quantity of succotash, but that little perfects it.

Corn and beans may be cooked separately, combined and seasoned. All sorts of corn and all sorts of beans may be combined with great satisfaction, but the richest and most delightful of all is nice dried corn (the yellow sweet corn is best) and dry common white beans. Raw nut butter cooked to a cream is good with the dry bean succotash.

=Dried and Hulled Corn=

A very near relative (which some prefer) to succotash is the combination of dried and hulled corn; 2 parts dried and 1 part hulled corn, finished with cream the same as succotash.

=Vegetable Hashes=

My first experience with a vegetable hash was at a hotel in one of the new towns in North Dakota where the landlady herself did the cooking. The hash was made from the different vegetables left from a boiled dinner chopped and heated, and was one of the happy gastronomic surprises.

Just such a surprise is in store for the vegetarian who utilizes the remains of the trumese boiled dinner.

One rule with few exceptions to be followed in hashes, is not to chop the ingredients too fine; they should be distinguishable one from another.

Always finish hashes in the oven when possible, either in frying pan or baking dish.

Cold baked potatoes or those boiled in jackets are preferable for hash, but steamed or plain boiled ones will do if not too soft. Rice may be substituted for potato. Do not be skeptical in regard to these dishes; try them.

=Acushnet Hash=

Heat chopped onion in oil or butter, add 2 parts chopped potatoes and ½-1 part coarse zwieback crumbs or granella, with salt. Pour a little nut milk or dairy cream, and water over. Cover and heat well, then brown in oven uncovered. A little sage may be used sometimes, or both onion and sage may be omitted.

=Cabbage and Potato Hash=

1 or 2 parts cold boiled or steamed cabbage and 2 parts potato, with cream, or butter and water makes a very meaty flavored combination. Do not brown this hash. Heat slowly, covered.

Use parsnips or carrots in place of cabbage for other varieties. Cream is used to advantage in these dishes. The recipes given are merely suggestive of the many combinations possible.

=Hash with Poached Egg=

Nicely poached eggs, one for each serving, may be laid on to any of the hashes spread on a platter.

=Savory Hash=

Equal quantities mashed or whole stewed lentils and rice or chopped potato, with sage and onion, cream, or butter and water, salt.

=Toasts=

We learn from Dr. Vaughn of the Michigan University, and other eminent authorities, that yeast bread browned on the two cut surfaces only, is as unwholesome as when fresh baked, the slice being soggy and indigestible on the inside. So, for all dishes where the ordinary toast is usually used, we recommend the following:

=Zwieback=

Cut slices of light yeast bread into any desired shape or size. (Square slices cut diagonally across are convenient and attractive). Lay in a flat pan or wire dish drainer and put into a warm oven. Dry well, then increase the heat of the oven gradually and bake to a cream color all through. This process partially digests the starch and renders the bread crisp, tender, and nutty in flavor. Keep zwieback in a paper sack hanging near the fire and it will not loose its crispness. Eaten dry with porridge and other soft foods it furnishes material for mastication. It is also a suitable and delightful accompaniment to fruits and nuts, and may be used when toast points are called for as a garnish. A recipe for special zwieback bread will be found among the yeast recipes. Salt rising bread makes especially tender zwieback.

When moist toast is desired, dip the crust part of the slice into the liquid first, then drop the whole slice in, taking it out quickly with a skimmer so that it will not be mushy, and lay it in a covered dish to steam for a few minutes.

Always salt the water for dipping.

When cream or milk are the liquids for dipping, do not have them quite boiling as boiling milk toughens the toast. Do not moisten toast when the dressing is thin enough to soften it.

Prepared toast and dressing may be sent to the table separate and served on individual dishes.

With many, acid or sub-acid fruit dressings served over moistened toast cause acidity in the stomach.

Never use milk for moistening toast for fruit dressings, always water or cream.

When delicate fruits are to be used, strain off the juice, bring it to the boiling point and thicken it a very little with cornstarch. When perfectly boiling add the fruit, heat carefully and dip over toast.

Many little left-overs of foods may be made into dainty and satisfying dishes by being served on toast.

=Blueberry Toast=

The blueberry is one of the most suitable fruits for toasts. The slightly sweetened stewed fruit may be thickened without straining, as the berries do not break easily. Serve with Brazil nuts or dried blanched almonds, or with chopped or ground nuts.

=Prune Toast=

Use sweet California prunes stewed without sugar, whole stoned with juice, or in marmalade. Serve with halves of English walnuts on or around slices when required.

=★ Sister Betty Saxby’s Toast=

Moisten white or graham zwieback according to directions and put in layers in a tureen with the following dressing. Cover and let stand in a warm place 10-15 m. before serving.

_Dressing_--To a pint of milk take about 1⅓ tablespn. graham (not white) flour, or for skimmed milk, 1½ tablespn. flour, add salt and cook in a double boiler 15 m. to ½ hour.

=Old-Fashioned Milk Toast=

Lay slices of zwieback in a deep dish with salt and bits of butter. (Butter is not a necessity if the milk is rich). Pour hot milk over and send to the table at once.

=Cream Toast=

Use hot thin cream without butter or salt in above recipe.

=Creamed Toast=

1-2 tablespns. butter 1½ tablespn. flour 1 pt. milk salt

Heat butter, stir in flour, add milk hot, and when smooth a trifle of salt. Dip slices of zwieback in sauce, lay in deep dish and pour remaining sauce over. Set in a warm place for a few minutes before serving.

=Cream of Corn Toast=

Thicken cream of corn soup a little more if necessary, or, add corn to thin cream sauce, and serve on toast. Left-overs of all sorts of cream soups may be utilized for toast: celery, asparagus, string bean, oyster plant and spinach, also succotash and other stewed or creamed vegetables.

=Lentil and Other Legume Toasts=

Use any lentil gravy or thickened lentil soup, cream of peas or peas and tomato soup thickened, red kidney beans purée or thickened soup, on moistened slices of zwieback.

=Toast Royal=

1 cup drawn butter sauce 3 eggs 1 cup minced trumese or nutmese or ½ cup chopped nuts

Add meat to hot sauce and pour all over beaten salted eggs; cook as scrambled eggs. Serve immediately on moistened slices of zwieback, with baked tomatoes when convenient.

_The following toasts_ are of a different nature (though slices of zwieback may be used instead of bread), but they are good emergency dishes.

=French Toast=