1 cup raisins
2 cups flour
1 teaspoon salt
1 tablespoon butter
3/4 cup milk
2 teaspoons baking powder
2 tablespoons shortening
1/2 cup sugar

1.  Sift flour, salt, and baking powder into bowl.
2.  Add shortening, and rub in very lightly with tips of fingers.
3.  Add enough milk so that it can be rolled out 1/2 inch thick.  Cut in 4-inch squares.
4.  Brush with melted butter and put 2 tablespoons of raisins in each turnover in a 3-cornered shape.
5.  Brush top with milk and sprinkle with sugar.

Bake at 350 degrees for 30 minutes or until nicely browned.

1 cup granulated sugar

10 tablespoons butter

2 ounces unsweetened chocolate

2 eggs, beaten

2 1/4 cups sifted flour

2 1/2 teaspoons baking powder

Cream butter and add sugar gradually; melt chocolate and add, mixing thoroughly.  Put in beaten eggs and when well mixed, add the flour sifted with baking powder.  Refrigerate to chill, then roll out to a half-inch thickness.  Cut into rounds with a cookie cutter and with a smaller cutter, cut out centers.  Bake at 350 degrees for 10 to 12 minutes or until done.

1/3 cup butter

1 cup granulated sugar

2 1/4 cups flour

3 ounces unsweetened chocolate

1 beaten egg

2 1/2 teaspoons baking powder

1/4 cup milk or cold water

1/2 teaspoon salt

Cream butter and add sugar gradually, beating to a cream.  Add beaten egg and then the chocolate, melted, and mix thoroughly.  Sift flour with baking powder and salt, then add with milk.  when well mixed, chill and roll out on floured board and cut into rounds with cookie cutter.  Bake at 350 for 10 to 12 minutes or until done.

1 head celery

1 slice onion

2 cups milk

3 tablespoons cornstarch

3 tablespoons butter

1.  Clean outside stalks and white leaves of celery.

2.  Cut into small pieces and cook until tender in 3 cups water.

3.  Scald onion in milk  in double boiler.

4.  Rub the celery, when soft, through a sieve.

5.  Blend together cornstarch with butter, cook for a few minutes, lifting from fire, beating and cooking in turn.

6.  Season with salt and white pepper to taste, gradually add the strained, scalded milk, cook thoroughly, then add the strained celery stock, and reheat.

7.  Serve with croutons, bread sticks, or toasted wafers.

1 tablespoon gelatin

1/4 cup water

1/2 cup milk

1 cup sugar

1 1/4 cups mashed pumpkin

3 egg yolks, slightly beaten

1/2 teaspoon each salt, nutmeg, cinnamon, and ginger

3 egg whites

Baked plain pastry shell

Dissolve the gelatin in water 5 minutes.  Combine milk, 1/2 cup sugar, pumpkin, yolks, and spices.  Cook over boiling water (in double boiler) until thick.  Remove from stove and add gelatin.  When this begins to set up, add beaten egg whites to which 1/2 cup sugar has been added.  Pour into baked pie shell and refrigerate.

1.  Peel the turnips.

2.  Cut in one-inch cubes

3.  Boil until tender.  Then drain.

4.  Fry in butter until golden brown on both sides.

2 cups hot mashed potatoes

1/2 teaspoon salt

1/4 teaspoon celery salt

Dash cayenne, if desired

1 tablespoon butter

1 egg

1 teaspoon shredded parsley

Into the hot potatoes, beat the butter and seasonings.  Allow to cool for a few minutes, then add the parsley and egg.  Whip with a fork until thoroughly blended.  Roll between the hands into small balls, dip in flour, fry in hot fat, and drain on paper towels.

Adapted from “The Modern Priscilla”, September 1919

In our zeal in planting, cultivating, and harvesting our vegetables during the summer, let’s not lose sight of the aim of it all – their enrichment of the family table.  Vegetables don’t have to be boring, and they are very nutritious.  So we want to put as much thought and care into serving them as we did in gardening them.  Here are a few suggestions to make your harvest vegetables tasty and appealing.

First, consider the cooking methods.  Have all vegetables as fresh as possible.  Cook them in enough freshly boiling water to keep them from burning.  When planning your meal, allow just enough time for vegetables to cook so they don’t have to “stand”.

Next, season your vegetables carefully.  Some vegetables, such as squash, corn, and peas can have a tiny bit of sugar added to them.  It is not enough to make them sweet, but to subtly enhance their natural flavors.  Old time cooks used real butter and cream to flavor some of their vegetables.  This is a personal preference according to taste and health concerns.  Many of us much limit the animal fat that is in real butter and cream.  Add just enough salt and pepper to achieve the flavor you want.  I have used evaporated milk to cream vegetables such as corn or even green beans.

Fresh herbs or spices can give a delicious taste without adding extra sodium to the vegetables.  Experiment with them or find a chart that gives information about which herbs and spices go best with certain vegetables.

Use some creativity and imagination to find different ways to flavor and serve vegetables.  That way, your family will not get tired of them, and will be more likely to eat these foods that are so important to good health.

Cauliflower with Cheese Sauce

Select a medium-sized, firm cauliflower.  Trim off leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover.  Cook (head up) until soft but not broken, about 30 minutes, in boiling salted water.

Drain and place carefully in a buttered, shallow baking dish, pour over 1 1/2 cups of cheese sauce (recipe below).  Sprinkle with buttered crumbs and place in oven until crumbs are browned.  Serve in baking dish.

Cheese Sauce

3 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
Few grains cayenne, if desired
1 1/2 cups hot milk
1/2 cup cheese, cut in small pieces

Melt butter in saucepan.  Add flour mixed with seasonings.  Stir to a smooth paste.  Let cook 1 minute, stirring constantly.  Pour on gradually hot milk and beat until smooth and glossy.  Add cheese and when melted, pour over cauliflower.

Cauliflower with Hollandaise Sauce

Cut off the leaves and stalks of the cauliflower.  Rinse it thoroughly, remove any discolored portions.  Separate into flowerets.  Soak in salted water – 1 tablespoon salt to 1 quart water – for one hour.

Boil rapidly until tender in boiling salted water, about 30 minutes.  Drain and serve with Hollandaise sauce.

Cauliflower is a versatile vegetable.  It can be boiled and served with a sauce as suggested.  It can be boiled, chopped, and seasoned with butter or bacon drippings.  It can also be used in a cream soup.

2 cups hot riced sweet potatoes

3 tablespoons butter

1/2 teaspoon salt

Few grains pepper

1/2 cup chopped walnut meats

1 egg well beaten

Mix ingredients in the order given.  If mixture is too dry, add hot milk.  Mold into cork-shaped croquettes, roll in crumbs, then in egg, again in crumbs, and fry in deep hot shortening.  Drain on paper towels.

4 cups potatoes
1 large purple-top turnip
3 cups boiling water
3 1/2 cups scalded milk
1 onion, sliced
1/4 cup butter
1/3 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup hot cream
Parsley

Wash, pare, and cut potatoes in 1/4 inch slices.  Wash, pare, and cut turnip the same.  Cover with boiling water and cook ten minutes.  Drain, add onion, and 3 cups boiling water.  Cook until vegetables are tender.  Drain and reserve water.

Rub vegetables through strainer, add water and milk.  Reheat and bind with butter and flour cooked together.  Add hot cream and seasonings.  Sprinkle with finely chopped parsley before serving.

Note:  Soup always taste better the second time around.  If you have this again the next day as a left-over, I think you will find it tastes even better.

Here are four vegetable recipes to use your garden harvest including baked squash, browned sweet potatoes, turnips in cream sauce, and fried eggplant fritters.

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1/2 cup molasses

1/3 cup brown sugar

1/4 cup butter or shortening

1/3 cup milk

1/2 teaspoon soda

1/2 cup raisins

1 egg

2 cups flour

1/2 teaspoon salt

1 teaspoon mixed ground spices – cloves, nutmeg, cinnamon, ginger

Put molasses, sugar, and melted shortening into a bowl, add milk and egg, lightly beaten.  Sift and add all dry ingredients.  Drop by spoonfuls on a greased cookie sheet, having cookies 2 or 3 inches apart.  Put a raisin on top of each cookie.  Bake at 350 degrees for 10 to 12 minutes.

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6 smooth, firm, ripe tomatoes
Corn (cut from the cob or canned)
1 tablespoon finely chopped green pepper
1/2 tablespoon finely chopped onion
Salt, pepper
1/2 tablespoon melted butter
Buttered bread crumbs

Preheat oven to 350 degrees.

Wash and wipe tomatoes and cut a slice from the stem end; scoop out the seeds and soft pulp.  Mix with the pulp an equal amount of corn, the green pepper, and onion.  Season with salt and pepper, add 1 1/2 tablespoons melted butter and another teaspoon salt.

Mix well and refill tomato cups; sprinkle tops with buttered crumbs.  Place tomatoes in a greased cake pan.  Bake till tomatoes are soft and crumbs are brown.