104. CREAMED VEGETABLE OYSTERS.--If creamed vegetables are favored,
vegetable oysters served with a cream sauce will be very much relished.
Clean and scrape the salsify and cut it into 1/4-inch slices. Put to
cook in boiling salted water, cook until tender, and then drain. Make a
medium white sauce and pour this over the cooked vegetable. Heat
together and serve. 105. SCALLOPED VEGETABLE OYSTERS.--A very
appetizing scalloped dish can be made of salsify by following the
directions given in the accompanying recipe.
SCALLOPED VEGETABLE OYSTERS
(Sufficient to Serve Six)
2 c. cooked vegetable oysters
1 c. bread crumbs
Salt and pepper
1-1/2 c. thin white sauce
Cook the vegetable oysters as explained in Art. 103. Sprinkle a layer of
crumbs in the bottom of a well-greased baking dish, place a layer of the
cooked vegetable oysters on top of this, and season with salt and
pepper. Place a second layer of crumbs and the remainder of the
vegetable oysters in the dish, and sprinkle again with salt and pepper.
Pour the white sauce over this, and put the remainder of the crumbs on
top. Place in a hot oven and bake until well heated through and the top
is brown. Serve from the baking dish.
SQUASH AND ITS PREPARATION
SUMMER SQUASH
106. SUMMER SQUASH is a fruit vegetable belonging to the same class as
eggplant, peppers, etc. and occurring in many varieties. The different
kinds of this vegetable vary greatly in size, shape, and color, but all
of them may be prepared in practically the same way and used for the
same purposes.
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