Farm and home cook book and housekeeper's assistant

Peel tender squash, cut in strips as long and thick as the finger, sprinkle with pepper and salt, roll in flour, and fry brown in hot drippings, then cover and cook slowly until tender. — [E. E. K., Me. Peel a round squash, cut a piece from the stem end, and remove the seeds and stuff the cavity with a filling made of bread crumbs, hard boiled eggs, cold ham, or some other kind of meat, and 1 beaten egg. Dot the top with butter, return the cover to the squash, put in baking pan with just enough water to keep from burning, and bake until tender. Squash is also nice cooked with a roast of meat, same as potatoes. — [Mrs. P. J. S., Tex. Escalloped Squash Peel, remove seeds, and boil and mash squash. When cool add 2 beaten eggs, i^ cup milk, butter, and pepper and salt to taste. Pour into a buttered baking dish, cover with bread crumbs, dot with butter, and bake. Serve hot. — [M. B., 111. Cooked Celery Trim and cut celery stalks in small pieces, reserving the tender inner parts to serve raw, and the greens for soup. Boil until tender in no more water than necessary, then season with salt and pepper, add butter and milk, and slightly thicken the gravy with a little flour. — [Mrs. J. L. R., O. Celeriac Not all housewives are acquainted with the turnip-rooted celery, or celeriac, which is generally used for soups and stews. Here is another way. Pare and slice the root, add a medium sized onion, sliced thin, and boil till tender, then add a cream sauce, and let simmer on back of the range a few minutes, until ready to serve. — [Miss M. W., Mass. To Cook Asparagus The usual way is to cook asparagus uncut, in water to cover, but in this way you are obliged to cook the tender heads just .as long as the tough stalks. This is my way: Cut off all the tops and an inch or so of the tender top stalk, and lay these aside, then peel the bottom stalks, cut in one-inch lengths, and stew slowly ^/^ hour, adding a small pinch of soda, then add the tops and boil 10 or 15 minutes longer. Season with pepper and salt, and add butter and cream, — [Mrs. C. J., Ct. Egg Plant Ways Peel egg plant and cut in slices i/^-inch thick, sprinkle lightly with salt and let stand V2 hour, after wthen dip them in beaten eggs, then in flour, and fry brown on both sides. — IMiss A. E. H., Pa. Cut egg plants in half, scrape out the inside and put in a saucepan with 2 tablesp minced ham, water to cover, and boil until soft then drain, add 2 tablesp bread crumbs, 1 tablesp butter, y2 an onion, minced, % teasp salt, and a dash of pepper. Stuff each half of the egg plant with this mixture, top off with 1 teasp butter, and bake 15 minutes. — [Mrs. K. R. F., Tex. Pare and cut an egg plant in slices l^-inch thick, cover with water, add a little salt, and stew until tender. Then drain, mash with a fork, add 2 beaten eggs, 4 tablesp sweet cream, a small pinch cayenne pepper, and flour enough to make a batter that will drop from a spoon, sifted with 1 teasp baking powder. Drop by spoonsful into hot lard or drippings, and fry brown on both sides. Serve with powdered sugar. — [Mrs. J. J. R. Boiled or Fried Rutabaga Peel and slice rutabaga, add water to cover, salt and pepper, 1 tablesp lard, and a small pinch soda. Cook until tender, then remove cover, and fry brown. — [C. O., N. D.