Delicacies

Peel squash and put through food chopper. Season to taste. Put in casserole and cover half with milk. Bake until done. — Mrs. Glenn E. Spriggs. Beets With Sweet Sour Sauce 2 cup sugar lA tablespoon cornstarch 3/4 cup vinegar 2 cups coked beets (diced) Mix the sugar and cornstarch, add vinegar ; let cook 5 minutes. Add cooked beets. Season with salt and butter. —Mrs. Fred W . Steffgen. Spinach a la St. Francis Drain cooked spinach, chop fine and put in pan with diced fried bacon and onion ; stir in a tablespoon of flour, mixing all together well until flour is cooked. —Mrs. Fred IV. Steffgen. Curry of Tomato 3 large fresh tomatoes green pepper 2 tablespoons minced celery 1 tablespoon flour 2 tablespoons butter x/i teaspoon curry powder. 2-3 cup milk salt, paprika 1 tablespoon each onion, Melt butter in saucepan, add minced onion, green pepper and celery chopped together. Let cook slowly 7 minutes. Cut tomatoes in two, roll in flour, salt, pepper, and cook in sauce about 15 minutes. Remove and place on squares of toast. To the sauce add flour and curry powder rubbed to a paste with the milk. Let boil 2 minutes, then pour over the tomatoes and toast and serve. —Mrs. Fred W . Steffgen. Eggplant Puffs Peel an eggplant and cut into small pieces. Add a little water and cook until tender or almost dry. Add flour to make a stiff batter and half teaspoon of baking powder. Drop from end of spoon into hot, deep fat and fry until golden brown. —Mrs. T. C. McNulty. —41— Vegetables Thursday Club Delicacies Summer Squash (Casserole Style) Select tender young summer squash. Scrape and cut into small pieces. Cook in salted water until tender but not mushy. (Use as little water as possible in order that it may be almost cooked away.) Drain off remaining water and arrange in baking dish. Pour over squash sweet cream and butter melted together and sprinkle top with cinnamon and sugar. Bake until cream bubbles up but do not scorch. — Mrs. Donald McLeish. Whole Cauliflower au Gratin Wash cauliflower and soak head down in salted water for half an hour, then boil it in salted water until tender. Drain it. place it in fire-proof platter, dust thickly with equal parts of finely dried bread crumbs and grated American cheese. Brown it in the oven, dust with paprika and surround with white sauce. — Mrs. Ruel Liggett. Baked Onions 6 onions 4 cups dry bread cut into 2 tbsp butter small cubes salt and pepper to taste Pare and cook onions until tender. Add to bread cubes, butter, salt, pepper, enough juice from cooked onions to moisten, then add cooked onions. Bake in medium oven 30 minutes. — Mrs. Foster McClure. Lima Beans and Okra 1 can lima beans ' 1/4 teaspoon salt 1 s lb butter 1/8 teaspoon pepper 1 can okra Open and drain the okra. Rinse with boiling water. Open lima beans and cook okra and lima beans together in the juice of the lima beans for 15 minutes. Pour off most of the juice; add butter, salt and pepper and serve. — Mrs. George Swain. Thursday Club Delicacies Vegetables Carrots and Celery Prepare young carrots and cut into small cubes or slice them very thin ; wash, scrape and cut celery stalks in small pieces. Cook from 20 to 30 minutes in boiling salted water. Drain, and season with butter, salt and pepper. — Mrs. Gerald Champ. Escalloped Cucumbers