Kirmess cook book

Wash half a peck of spinach, cook, drain, chill and chop fine. In a saucepan cook together for five minutes two scant tablespoonfuls of butter and one heaping tablespoonful of finely chopped onion. Add a half teaspoonful of salt, a dash of paprika, a quarter of a teaspoonful of grated nutmeg, and one tablespoonful of flour and cook slowly until the flour is pale brown. Gradually stir in one scant cupful of chicken or veal stock. When smoothly thickened, add the spinach, cover, draw to one side, and simmer for twenty minutes. STRING BEANS WITH NEW POTATOES. Camden, N. J. Remove the strings from one quart of beans. Boil with one-fourth pound of salt pork or bacon until the beans are nearly tender. Have a quart of new potatoes pared and place in the kettle with beans. Season with salt. Let them boil together until beans and potatoes are tender. Serve with the boiled salt pork. BOILED BEETS. Marion Harland. Wash the beets, rubbing them carefully with the palm of the hand to dislodge dirt, but not so hard as to abrade the tender skin. Drop into fresh cold water as you cleanse them. Put into a saucepan of salted boiling water, and cook for an hour. Drain, scrape, slice and serve in a deep dish with melted butter poured over them. They are best when a tablespoonful of hot vinegar is added to the melted butter. CREAMED YOUNG BEETS. Marion Harland. Cook with two inches of the stem on to prevent bleeding, and do not clip the tap root. Have ready a cupful of cream, heated, with a pijich of soda. Rub the skins off, top and tail the beets, and slice them thin into the cream, setting the saucepan containing it in boiling water. When all are in, stir in a tablespoonful of butter rubbed into one of flour, pepper, salt and a teaspoonful, each, of sugar and onion juice. Simmer two minutes to cook the flour, and dish. SQUASH. Boston Cooking School Cook Book. Summer squash, which are in market during the summer months, should be young, tender and thin-skinned. The common varieties are the white round and yellow crooknecks. Some of the winter varieties appear in market as early as the. middle of August. Among the most common are Marrow, Turban and Hubbard. Turban and Hubbard are usually drier than Marrow. Marrow and Turban have a thin shell, which may be pared off before cooking. Hubbard squash has a very hard shell, which must be split in order to separate squash in pieces, and squash then cooked in the shell. In selecting winter squash, see that it is heavy in proportion to its size FRIED SUMMER SQUASH. Pare squash and cut in very thin slices. Sprinkle slices with salt, and pile on a plate. Cover with a weight to express the juice, and let stand one hour. Dredge with flour and sauté slowly in butter until crisp and brown. CREAMED SQUASH. Marion Harland. Peel two summer squashes and cut into dice of uniform size. Boil for fifteen minutes in salted water, or until tender, but not broken. Drain carefully in a colander and keep hot while you cook together two heaping teaspoonfuls of butter and the same quantity of flour until they bubble; then pour upon them a cupful and a half of sweet milk. Stir until smooth; turn in the squash dice, season liberally with salt and white pepper, and serve. CARROTS WITH CREAM SAUCE. Mrs. Seely's Cook Book,