Food And Cookery; Handbook for Teachers And Pupils for Use in Cooking Classes And Demonstrations

Cover Food And Cookery; Handbook for Teachers And Pupils for Use in Cooking Classes And Demonstrations
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Put one-half cup of croutons in bottom of oiled baking- dish, pour over these one and one-half cups of tomatoes seasoned; sprinkle the remaining half cup of croutons over the top; press them down with spoon so they are all sub- merged; put the butter over top, and bake to a nice brown.
88. Summer Squash When young and tender, summer squash need only to be washed and quartered. Steam until tender, press between two colanders, or in cheese-cloth until quite dry. Mash and season with salt and crea
...m. When the squash is older, it must be peeled and have the seeds removed before cooking.
89. Scalloped Summer Squash 2 cups cooked summer squash. % cup milk.
2 cups stale bread cut in small dice.
1 tablespoon vegetable or dairy butter.
1 egg-. salt.
(use level measurements for all ingredients.) FOOD AND COOKERY 75 Cook the squash in salted water or steam until done, drain well and mash. Trim off the brown crust from stale white bread, and cut the white part into small dice. Beat the egg, add the milk and a Httle salt, and pour over the bread, letting it soak ten minutes.


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