Squash Souffle

Ingredients:

2 c. hot steamed squash 1 tbsp. brown sugar 1 tsp. salt

1 1/2 c. milk

2 eggs

1/4 tsp. pepper

Method:

Wash squash, add remaining ingredients, eggs beaten separately, and whites folded in last. Place in pan of hot water and bake in moderate oven until firm.

Baked Summer Squash

Ingredients:

3 c. mashed, cooked squash

2 1/2 c. bread crumbs

1/2 c. milk

6 slices bacon

1 egg

1 tsp. onion juice 1/8 tsp. pepper 1 tsp. salt

Method:

Broil the bacon, and add 2 tbsp. of the fat to the squash. Combine ingredients and place in a buttered baking dish. Bake in a moderate oven until brown. Garnish with the bacon.

Vegetables En Casserole I

Ingredients:

6 potatoes 1 turnip 1 c. peas 1 c. tomatoes 1 onion

1/4 c. rice 1 tsp. salt 1/8 tsp. pepper 1/8 tsp. allspice 4 c. brown stock

Method,:

Prepare vegetables and wash rice. Put ingredients in layers in a casserole, add stock, cover and bake slowly 3 hours.

Vegetables En Casserole II

Ingredients:

2 cooked turnips 4 cooked carrots 4 c. cooked spinach

2 tbsp. butter 1 tsp. salt 1/4 tsp. pepper

Method:

Line a buttered mold with strips of carrots and turnips. Fill with spinach seasoned with butter, salt, and pepper, set in a pan of hot water and bake 20 minutes. Remove from mold and surround with white sauce.

Eggplant En Casserole

Ingredients:

2 c. mashed, boiled eggplant 1/2 c. stewed tomatoes

3 tbsp. butter

3 tbsp. chopped,cooked meat

1 tsp. salt

1/8 tsp. pepper

1 tbsp. grated onion

1/2 c. buttered crumbs

Method:

Combine vegetables, meat, and seasonings, place in a casserole and cover with crumbs. Brown in a hot oven.

Boston Baked Beans

Ingredients:

1 qt. pea beans 1 lb. fat salt pork 1 tsp. soda cayenne

1 tbsp. salt

1/2 c. molasses, New Orleans 1/2 tbsp. mustard boiling water

1 small onion

Method:

Pick over and wash beans, cover with cold water and soak overnight. Drain, cover with fresh water and parboil, with soda. Drain again. Pour boiling water over pork, scrape rind and score. Cut off one thin slice and place with the onion in the bottom of the pot. Put beans in pot, then press pork in beans, leaving only the rind above. Mix the seasonings, molasses, and 1 c. boiling water and pour into the bean pot and bake in slow oven 8 to 10 hours. Add water as needed. Uncover bean pot during the last hour of baking to brown the rind. Serve with Boston Brown Bread.

Dried Lima Beans

Ingredients:

1 c. beans 1 tbsp. butter

1/2 tsp. salt 1/8 tsp. white pepper

Method:

Wash the beans and soak overnight in plenty of cold water. Drain, boil in salted water 5 minutes. Add 1/4 tsp. baking soda to each quart water. Put them into the fireless cooker for 4 hours or more. Drain, season with the butter, salt, and pepper, and reheat if necessary.