New-York Tribune from New York, New York • Page 80

Pumpkin Pie Is Only the the End I I By VIRGINIA CARTER LEE ALTHOUGH it is already late for tho so-called summer squashes I (a few may still be obtained) tho delicious winter varieties aro now in their prime, and these, with the delectable pumpkin, are used in this I week's menus as the basis of a number of seasonable and appetizing dishes. I Squash may be divided into two classes, namely, those with a hard or i soft shell. For the former, baking is tho best method of preparation, while tho latter should be steamed, as they are much drier when cooked in this I way. When cooking winter squash, a very littlo sugar added with the seasoning is recommended, merely to supply the natural sweetness that is present in the I summer varieties. Also be liberal with the quantity of butter when seasoning, I and give a good sprinkling of paprika.

I Pumpkin is cooked in the same man? ner as squash, save that a longer time I is required. When tender, mash and i press through a sieve, to remove any strings or membranes. Any varieties of I ground spices may be used for season I ing, with preference given to ginger, cinnamon and nutmeg. In making the pumpkin fruit tartlets add to a cupful of cooked, sifted pump kin one tablespoonful of chopped I seeded raisins, an eighth of a teaspoon i ful each of salt, ground cinnamon and mace, the grated rind of one orange, a I quarter of a cupful of sugar, the juice of half a lemon and a tablespoonful and a half of melted butter. Mix well, and I place two tablespoonfuls of the mixturo on rounds of pastry.

Turn over tho crust, crimp the edges of the paste to? gether with the tines of a fork dipped in flour and brush over with beaten egg mixed with a tablespoonful of cold water. Bake in a quick oven. For plain baked squash, cut in halves, hake until tender, and then scrape from the shell. Mash well, season to taste with butter, salt, and paprika and add enough rich milk to moisten. Beat until very light, fill into one of the shells and brush over with melted butter.

Set in a very hot oven to brown. Serve in the shell. In the weekly budget, the dairy prod? ucts are slightly increased, as they figure largely in preparing both squash and pumpkin recipes. To offset this, however, other marketing items have been curtailed. for the week will include at the butcher's, half a pound of bacon, at cents a pound, two ounces of beef for 7 cents, six lambs' kidneys at 5 cents each, half a pound of salt pork at 35 cents a pound, two pounds of short steak at 45 cents a pound and a one pound slice of raw ham at 40 cents a pound.

At the fish market, one pound of fresh cod for 20 cents, two pounds of fresh mackerel at 25 cents a pound, one pound and a half of halibut steaks at 35 cents a pound aril two dozen oysters (in bulk) at 20 cents a dozen. Two pounds of butter at 68 cents a pound, half a pound of oleo, for 17 cents, two dozen and three eggs, at 72 cents a dozen, and eight quarts of grado bulk milk at 12 cents a quart will comprise the dairy products, with half a pint of double cream (25 cents) for the ice cream. Marketing prices will run as follows: Butcher's Fish bill 1.63 Dairy products. 4.86 Fruits 1.65 Vegetables 2.10 Groceries 3.94 $15.77 A Word in Behalf of the Squash The squash almost ranks the parsnip as the despised of vegetables. And while pumpkin pies have a certain prestige in New England, even there its possibilities as a vegetable are rarely appreciated.

And as for canning it, how many housekeepers would take the trouble, but use it only when in season from a sense of duty? This is a mistake. Both the squash and the pumpkin have a food value andi "eating qualities" that should make them desired. Both carry valuable minerals and have laxative value, the squash slightly more than the pumpkin, because it has more minerals. It also has nearly twice the fuel value, twice the sugars and starches, five times as much fat, and about the same amount of protein. Both have approximately 88 to 90 per cent of water and "cooking it down," so that it will not be stringy and watery, is the main point in serving these vegetables.

Baked in a dish without crust and properly seasoned, with butter added, it is just as good as it is in a pie. A. L. P. TESTED RECIPES Squash Scones Steam enough peeled squash to meas? ure a cupful and a half when mashed.

Stir into this pulp a pint of scalded milk, one tablespoonful of melted short? ening, half a teaspoonful of salt and let stand until warm. Add half a yeast cake dissolved in a little warm water and sufficient sifted flour to make a batter. Beat well, cover and let rise over night. In the morning, add flour to make a soft dough, knead well, and roll out into thin, flat cakes. Let stand until they have doubled in size and bake slowly on a greased griddle, as for English muffins.

Pumpkin Pie Have ready one cupful of either steamed or baked pumpkin, thoroughly mashed, and add one-quarter of a cupful of sugar, two tablespoonsful of molasses, one egg, beaten with the yolk of another, one cupful of milk (top of the bottle), a scant half teaspoonful of salt, one quarter of a teaspoonful each of ground cinnamon and nutmeg, one-eighth of a teaspoonful of ground ginger and a few drops of lemon juice. Mix well and turn into a deep pie plate, lined with pastry. Bake until set in a moderate oven. Squash Puffs Press dry cooked squash through a sieve, and for each cupful add two tablespoonsful of melted butter, four tablespoonsful of milk, salt and paprika to taste and two beaten egg yolks. Whip all until very light and fold in the stiffly beaten egg whites.

Turn into buttered cups, set in a pan of hot water and bake? in a moderate oven. Serve unmoulded. Maine Squash Pie Blend together a cupful of mashed cooked squash and the same of drained apple sauce. Season with half a tea spoonful each of nutmeg and mace and add the grated yellow rind of one orange, half a cupful of sugar, half a cupful of milk, one lightly beaten and a quarter of a teaspoonful of salt! Bake in a deep under crust, and when cold cover with a meringue and return to tho oven to brown shghtly. Serve cold.

Pumpkin Waffles Mix with a scant cupful of cooked and sifted pumpkin one teaspoonful of molasses, half a teaspoonful each of salt, ground cinnamon and ginger, and the yolks of two eggs, lightly beaten. Sift together one large cupful of ilovir, two teaspoonsful of baking powder and one tablespoonful of sugar. Then gradually combine the mixtures, beat? ing in one cupful of milk and two table spoonsful of melted shortening. Pol in the stiffly whipp? whiles lav of all, and cook in hot, well greased waffle irons. Preserved Pumpkin Chips Cut a small, sweet pumpkin in halves, remove peel and seeds und cut into small strips.

Weigh the prepared pump kin, allow an equal amount of sugar and half a cupful of lemon juice to each two pounds of sugar. Put pumpkin and sugar in alternate layers in a kettle, pour over the lemon juice and let stand covered over night. Have ready the shredded peel from two and an ounce of ginger rout for each poui of pumpkin. Add these to the other in? gredients, with a cupful of water fur each three pounds of sugar. Cook until (he pumpkin is tender ami clear, then remove from the fire and over night.

In the morning, reheat, skim out the pumpkin boil down tie syrup until quite thick, poui over the pumpkin that has been placed hot jars ami seal as for canned fruit. Monday BREAKFAST Stewed Winter Pears Frizzled Smoked Beef Squash Scones Watercress Coffee LTJNCIIEON Shirred Eggs with Cheese Thin Bread and Butter Fruit Salad DINNER Tomato Soup Fish Timbales Potato Balls Lettuce Salad Spinach Pumpkin 1'ie Tuesday BREAKFAST Cooked Cereal with Prune Whip Broiled Bacon Toast Coffee LUNCHEON Cream of Squash Rye Bread Tomato Jelly Salad Preserved Apples DINNER Vegetable Soup Lamb Kidneys in Brown Sauce Steamed Rice Carrots Bartlett Pears Wednesday BREAKFAST Grapes Parsley Omelet Raised Squash Biscuits Coffee LUNCHEON Stuffed Green Pepper Salad Brown Bread Sandwiches Preserved Pumpkin Chips Cocoa DLNNER Bouillon in Cups Broiled Spanish Mackerel Riced Potatoes Stewed Tomatoes Chocolate Meringue Pudding Thursday BREAKFAST Baked Apples Browned Vegetable Hash Corn Bread Coffee LUNCHEON Creamed Fish on Toast Finger Rolls Sliced Oranges with Cocoanut DINNER Celery Baked Ham. and Potatoes Brussels Sprouts Maine Squash Pie Friday BREAKFAST Seckel Pears Dry Cereal Pumpkin Waffles, Maple Syrup Coffeo LUNCHEON Tomato Rarebit Buttered Toast Celery Fruit Compote DINNER Planked Halibut Steak Squash Puffs Chili Sauce Jelly Salael Baked Peach Pudding Saturday BREAKFAST Sliced Oranges and Bananas Fish Cakes Watercress Toast Coffee LUNCHEON Crisp Salt Pork in Cream Gravy Baking Powder Biscuits Spiced Apple Sauce DINNER Corn and Tomato Chowder Mushroom Omelet Hashed Browned Potatoes Lettuce Salad Pumpkin Fruit Tarts Sunday BREAKFAST California Grapes Broiled liaron Fried Hominy Coffee LUNCHEON OR SUPPER OyBters Buttered Toast Cabbage Salad Hot Gingerbread tanned Fruit DINNER Broiled Steak with Panned Onions Creamed Potatoes Baked Squash Vegetable Salad Ice Cherry Sanee Fall Hints for the Last of the Canning FLORENCE TAFT EATON OUR canning, in quantity has been dune, but there are many odds and ends of crops and leftovers which, if conserved, will add appreciably to the preserve closet. Even two or three pint jars at a time, filled with gleanings, properly combined, or the overflow of the liberal summer and fall table, will add appreciably to the winter stock, and are specially valuable in supplying variety and piquancy. Creole sauce, for instance, I have never seen canned except in my own house, but it is a niosu appetizing winter addition to broiled steaks, fish, and goes far toward mak? ing the cheaper cuts of meat tempt? ing and palatable.

Une onion, one sweet pepper and a quarter of a "smarty" one, six tomatoes and seasonings are needed. Run onion and pepper through the meat chop? per, scald, peel and cut tomatc-s in small pieces, and put on to cook. Add two sprigs of parsley, a bay leaf (both to bo removed), a clove and a dozen small nasturtium seeds, if on band. Simmer, stirrjng, until thick and smooth, season to taste with salt and sugar, and put, boiling hot, into sterilized pint jars. This recipe may be doubled or trebled or seasonings varied to taste, and you certainly will enjoy it in the winter.

If sweet peppers, red or green, accumulate, they also may be con? served; or even if they must be pur? chased, they are much less expensive than in the winter. Cut in halves, remove seeds, pack closely in jars, add two teaspoonsful of salt, fill with boiling water and process two hours. Or cut in strips and pack in crocks, with layers of salt between and at bottom and top. If tomatoes accumulate after you have canned enough, cut them up, add minced onion, peppers and other vegetables and a buyleaf and a couple of cloves; cook until soft, rub all possible through a sieve, return to kettle, let come to a good boil, season highly to taste, place in ster? ilized jars and seal. This is delicious for soups and also for tomato sauce, Imagination in the Kitchen By MILDRED ANTISDALE THE BRIDE and the House? keeper and the Student were: telling each other what a beautiful kitchen like.

It was the Student who started it by telling about her copper collection, which stood upon her kitchen and covered the gas stove and hung ju where people wish stand. "There aro very few," the Stu? dent, "wl appreciate wonders of a kitchen, the cop? per glitters with the seltsame glit? ter of two hundred years ago. The kettle alone all of two hundred, i is from Rus ia, to boot." The Student added that sometimes she the tl boil and on, vvhib i hi litate? the eras which have ntly and teriously over this quaint piece of hand wrought metal, with its tiny flap upon the it was here that the Housekeeper in, fur sitting ami meditat? ing over a boiling kettle was far from thoughts. "My dream gj mo a i uly lovt el at nil and you wi i happy for And a kitchen thai snowy white." "But," said the Student, in a ma turn "a white kitchen ia unin I to feel as you do 't I outgrew iU Now want a queei 'I table and my copper, and I have de cided to get a wooden box some? where and attach some strange inges to it and uso it for sugar. But 1 shall have wait until 1 find the hinges.

'J hinges arc everything." The Bride sighed. "What queer ideas! I like alumi? num. Did you ever try It looks so nice! And I also like a wiiito kitchen. But what sort of a dishpan do you use?" "It's Italian," said the Student, gently, "and copper. It's truly love hand-hammered.

Every time. I wash the dishes I feel "Hand-hammered!" cried the Bride, "and in the kitchen sink! What a jardiniere it would "Hut, you said the Student "one can't turn everything into jar Wo do need dishpans." "And," continued the Housekeeper as if no one had spoken at all, kitchen will be white. I foul it. Am then the lovely china will material izo the white chiru that I never had the Bride: "Tell me, please where can I find tliose lovely Dutcl blue vinegar and oil und sait sets They mui be in my kitch? Sh waited moment and added: "Bu I am going to Braus Town and bu bra1 and cupper. Only I shall ic them aa ornaments." And in each mind was running lilting thought what was loveli cut and best.

I and dozens of quarts can bo used during the winter. If you have stewed tomato and corn for dinner, plan liberally, cut off the corn left over and bring to a boil in the remaining stewed tomato; season with salt, pepper and sugar and can in a sterilized jar. Or, if 1 you have lima or string beans, can these in stewed tomato, with or with? out the corn addition. It may bo noted that corn, difficult to can sue-1 cessfully by itself and requiring long sterilizing, will keep perfectly cooked for a short time only in stewed tomato. A delicious tomato foundation soup may be made by I scalding, peeling and cutting up to? matoes and cooking with two or three vegetables minced (sweet peppers, onions, carrots, until all are tender, seasoning very highly with salt, pepper and a lit? tle sugar, and adding uncooked corn cut from the cob and cooking fifteen minutes more; can, boiling, in hot sterilized jars.

Not more than one third should be corn. In canning these tomato combina? tions use the open kettle method, as it is easier and quicker for small quantities. The acid of the tomato insures successful keeping; the product must be boiling hot, and the jars sterilized, filled to over? flowing and quickly sealed. Have you cucumbers "between hay and to four inches long? Slice two dozen of them, unpeeled, sprinkle with salt and set away for twenty-four hours; then drain, add eight small onions, sliced, sprinkle with one. teaspoonful of celery seed and two of mustard Tested and Endorsed by The Tribune Institute HOT plates are the greatest convenience in the kitchen? ette as the main perform ers or in the kitchen proper as an aid to the large gas or electric range I in times of stress or to do special duty for supper or luncheon when I the largo stove need not be into action Jii all.

They can gener? ally be bad in one, two or three? I burner models, they take up no more space than a large bread box and can stand on any shelf. With the addition of a portable oven one is equipped at a minimum of space, expense and time to do any cooking needed for a family of four. American Beauty Gas Hot Plate This plate is only 10 by 20 inches and stands 6Vi inches high. It has a cast-iron frame finished in black with a serpentine grate aluminum dipped, which can be re? moved in one piece and is most easily cleaned. This model has two carrying ruelial gas burners, each of which are also aluminum dipped.

Each burner is fitted with either a lever type gas cock or a needle valve. Like the usual gas stove the plate has an air mixer di rectly back of the gas cock, which must, bo adjusted to feed the' propel amount in relation to the loca gas pressure, in order produce most economical ami ellicien flame. In other words the slot screv should bo turned from left or righ until a perfectly blue flame with ne tinge of yellow is obtained. The) distinctive feature of thii plate is bowl around the burne: which prevents side currents inter feiriiig with the flume unel reflect upward the heul, that would tend ti radiate to the side and be lost. Thi results in a more concentrated flam1 und delivery of greater heat ti cooking niciiBil.

Scientific and practical tests wer made to prove the actual and increased efficiency resultini from this feature). With tho burner bowl plac 5,638 British thermal units were de? livered to a vessel of water in one hour, and the same test repeated with the bowl removed showed a delivery of only 4,708 B. T. i This is an increase in heat units of 17.5 per cent. In this time 81 i ounces of water were evaporated 1 with the bowl in vuto and only 65 i without it.

Ono quart of water was brought to 208 P. in four and one-half min? utes using the bowl. As a practical 1 cooking test equal quantities of rice were cooked on the samo burner with and without the bowl. With out the bowl the rice was still hard I at the end of 20 minutes, another five minutes was needed to complete the cooking. With the bowd the rice might have been removed in 15 min utes' time and would have been I overcooked bad it remained over 20 minutes.

The gas consumption is 16 cubic feet an hour, and at the local rate of 80 cents a thousand the cook ing of the rice in 15 minutes would The gas hot plate with heat saving bowl and special serpentine grate cost less than one-third of a cent for find. A gas plate good thing in general, but this is an extraordi? narily good gas plate in particular. American Beauty Gas Hot Plate. Price, $7.75, $8.75 and $9.75, do. pending on finish.

Mad? by the American Beauty Stove Company, Erie, Penn. Estate Electric Hot Plate There are several models of this plate having one, two and three plates, all made of nickel-plated cast iron. The model tested in The Tribune Institute had one plate, but a two-plate model is illustrated. The top of the one-plate model measures 9.5 by 10 inches and stands inches high. The metal hot plate, G.5 inches in diameter, has imbedded in it the concealed-type, heating ele? ment.

The six feet of flexible con? nection cord carries a separable lamp socket plug. The arrow snap button switch yields high, medium or low heats in its turn around tho circle. This is a most convenient feature and leads to economic use of electricity in the hands of a care? ful operator, aa the heat may be varied during cooking without, any trouble whatever. The total weight i 1 pounds. The efficiency thermal test showed that one quart of water in a covered I agate saucepan heated to 200 degrees F.

in 19 minutes and 2U seconds and boiled in 21 minutes. The high heat was used, but boiling temperature could then be main? tained on medium heat. This test showed the unit to bti somewhat faster than others of similar type, and though electric appliances with an inclosed unit are somewhat slow in healing up, they store heat, and foods will be cooked or kept warm on low heat after the burner is entirely turned oil'. An egg was poached after turning off the heat and was finished in three seconds. Water brought to 2UU de? grees was left on the stuve after turning off the heat ami the tem? peratures read at intervals of a minute.

At tiie end of 36 minutes the water still bad a temperature of 150 degrees, the drop being at the rate of about one degree a minute. At high heat, and based on an av? erage rate of 10 cents per kilowatt hour, the cost of operation for this hot plate is cents an hour; me? dium heat costs 4Vs and low heat 1 eemts. At the local rate of 7 cents these figures would of course bo reduced proportionately. The special advantages of the electric type of plate lie in it-; con? venience as an auxiliary, its cleanli? ness, its safety (absence of any open flame), und its freedom odors, Electric Hot Plates. One heating plate, two heat? ing plates, $24.00.

Made by The Estate Stove Com? pany, Hamilton, Ohio. electric hot plato of cleanly habits mix, pack in pint jars and cover with French dressing, made in the proportion of one pint of vinegar and one-half cup of oil, heat, i thoroughly before adding; add salt and pepper to taste, and seal. As for fruit, try combining a little of three or four different leftovers with half the weight or measure of sugar, simmering until clear and canning by open-kettle method. In a recent experimental combination in my own kitchen four very ripe peaches, three California pears (which would not possibly "keep" a day longer) and four or five peeled plums were cooked until clear and rich, with sugar to taste, giving a pmt jar or two en' "confiture" of most delicious and unique flavor. Peaches and pineapple are delicious together.

Late raspberries and a be. mashed and added to a few cut up ripe" peaches, and, with the addition of about three-fourths the amount of sugar a highly flavored and delectable jam is produced. Pears are abundant and uncon sidered in fall, and there vari? ties which arc I ch iug i use unc? 1 ed. i set a kettleful in ovei to bake si ly in I I and rich, and then can tliem you will enjoy them thorougl i and they are very different from the conventional canned pears Hard pears of any sort are good when pared, pul through the chopper and combined v. an i lemon, also min? each car.

IV served gil may also be added in a am? ml.id lis v. eight oj until ri and thick. ma one of th? winter salads, and th? ild be canned for this special purpoee. Select r.ot too ripe fruit and use but little sugar in making the fsyrop (one part sugar to three water). Do not let ti i too ft.

When serving, drain, and put a bit of bright colored tart he core cavity and lay on a lettuc? with a whirl of mayonnaise ai i Canning and Cooking Squash you can get them cheaply it pays to can pumpkin and squash. Many people are using the motor car to buy from the roadside stands of the small farmer on their week? end pleasure trips and make a very decided saving, besides getting the freshest of products. The owner of a small place cannot market his sur? plus crops to advantage, but they are picked up by the motorists em a "cash and carry" basis everybody ge'ts the host of the bargain, and this is an ideal condition of trade. To can these vegetables, peel, re? move seeds, cut in pieces about an inch square or slice and blanch boiling water for three minutes. Dip cold water and pack at once in tli'' sterilized cans.

Cover with boiling water, atlding one teaspoon ful of salt to the quart. Partially seal and process under one to three inches of boiling water for lliO minutes; 90 minutes in the water seal, or minutes in the press? ure cooker, with five pounds, pressure. Some special recipes for using canned pumpkin are given by the I ment of Food Economics of Armour Co. It is suggested that pumpkin squash be baked in cas serole with eggs and nuts, and the following recipe is quoted one that will win over I family pumpkin a I 2 cupsful cann? pu '1 oonsful oni fine. Salt and 2 tablespo I butter margari Cook ipkin and onion is tender abc i utes), add sea oning garine or butter.

Serve as a veg? etable with dinner. The Italians are past master! the art of squash know it as is cut fried in olive oil ai i urants and a sav? pe ially if pai i added and th? whi Italy I he and used as it with tuna fish and baked. Mariotti, writing in "The Journal of Home Economics," bears wit? ness to the fact that the fiowcrt the squash are eaten in Paly are delicious, especially if BtufW with Another thing we do to our vegetables too late. Site spells tenderm sa and flavor in etables. "A baby squash" lounds? bit cannibalistic, but we will rant that it.

as aupcrmr "grownup" squash as tlie Mr "Haricots verts" of the French to our large string beans..