Boston Cooking-School cook book

Leave whole or break in large pieces and remove seeds and stringy portion. Bake in moderately slow oven (325° F.) about 11% hours. Cut, if whole, remove seeds, and scoop squash out of shell. Mash and season with butter, salt, and pepper. BAKED WINTER SQUASH IN THE SHELL Cut in 2-inch squares, remove seeds and stringy portion, place in dripping pan, sprinkle with salt and pepper, and allow for each square 14 teaspoon molasses and ¥% teaspoon melted butter. Bake 50 minutes, or until soft, in moderate oven (350° F.), keeping covered first half-hour of cooking. Serve in the shell. BAKED WINTER SQUASH WITH BACON 2 pounds winter squash 2 tabléspoons butter Salt and pepper 4 strips bacon, cut in squares Remove seeds and stringy portion from squash, bake or steam until soft, remove from shell, mash, and season with salt, pepper, and butter. Put in baking dish, cover with bacon, and bake in hot oven (400° F.) until bacon is crisp. BAKED DES MOINES SQUASH Remove tops. Take out seeds. Brush inside and out with melted butter, sprinkle inside with salt, and replace tops. Bake 1 hour or until tender in moderate oven (350° F.). Season with salt, pepper, butter, and if desired, 14 teaspoon sugar. Serve in the shell, 1 squash to a person. TO PEEL TOMATOES Hold on fork over gas flame for a moment until skin wrinkles and splits, then peel. Or drop into boiling water for 2 minutes, remove, peel, and chill. Or rub entire surface with back of knife and peel. STEWED TOMATOES Wipe, peel, cut in pieces, put in stewpan, and cook slowly 20 minutes, stirring occasionally. Season with butter, salt, and pepper. Add sugar if desired. Sprinkle with croutons. SCALLOPED TOMATOES Canned tomatoes Few drops onion juice Salt and pepper Sugar, white or brown Buttered bread crumbs Drain off some of tomato liquor. Season with salt, pepper, onion juice, and sugar if liked sweet. Cover bottom of buttered baking dish with crumbs, cover with tomatoes, and sprinkle top thickly with crumbs. Bake in hot oven (400° F.) until crumbs are brown. BROILED or SAUTEED TOMATOES Wipe green or ripe tomatoes and slice or cut in halves crosswise. Sprinkle with salt and pepper, brush over with melted butter. If desired, dip in crumbs, egg, and crumbs again. Broil or sauté 6 to 8 minutes. Serve as a garnish for meat or fish or on sautéed bread or toast, with Horse-radish Hollandaise (p. 202). Tomatoes à la Crème. Serve with thin cream, heated and seasoned or Thin White Sauce (p. 192). TOMATO CURRY 2 tablespoons butter 2 cups tomatoes, cut in pieces ¥% tablespoon finely chopped onion or canned 1 sour apple, pared, cored, and cut Y% tablespoon curry powder in small pieces 1 teaspoon vinegar Y% cup stock Salt and pepper 1 cup boiled rice Cook onion in butter until yellow. Add apple and cook 8 minutes. Add stock, tomatoes, curry, vinegar, and salt and pepper. Bring to boiling point, add rice, and cook 5 minutes. Serves 6. DEVILED TOMATOES 3 tomatoes, sliced and sautéed 14 teaspoon salt 4 tablespoons butter Few grains cayenne 2 teaspoons powdered sugar Yolk 1 hard-cooked egg 1 teaspoon mustard 1 egg, slightly beaten 2 tablespoons vinegar Cream butter, add dry ingredients, egg yolk rubbed to paste, egg, and vinegar. Cook over hot water, stirring constantly, until thickened. Pour over tomatoes. Serves 6. BAKED TOMATOES Wipe 6 small tomatoes and make 2-inch gashes at right angles to each other, across blossom end of each. Bake until thoroughly heated. Peel and pour over White Sauce (p. 191) made with cream or sauce for Deviled Tomatoes, adding, just before serving, 1 tablespoon heavy cream. BAKED STUFFED TOMATOES I