HomeMy WebLinkAboutThe Wingham Advance-Times, 1951-10-03, Page 7WEDNESDAY, OCTOBEI1 3, 1951
1001001104
Hello Homemakers: We should he
able to add an "s" to squash to re-
mind us of the many varieties of
squash, However, it is not too diffi-
cult to tell the difference in the eat-
ing of summer squash and the winter
squash. The early varieties are so
delicate in flavour while the later
kinds (Acorn and Hubbard) are
stronger both in flavor and color.
Some of the summer squash are
easily named because of their shape
- -The Yellow Crookneck, The Button
and Vegetable Marrow. Others that
are more difficult to label are ones
like Zucchini and Cymlings, If you
do not know tthem, take a trip to a
market where gardeners can tell you
about these interesting species,
TAKE A TIP
1. To cook summer squash: Take off
stem end. Remove large seeds and
coarse fibres. Leave in halves, slice
or dice. ((Paring is not necessary.'
Boil halves squash 40 to 60 minutes
or boil diced pieces about 15 Minn-'
tee, Or bake summer squash at 350 ;
for about 40 minutes.
2. To open or cut winter squash eas-
ily, place the whole vegetable in a
preheated electric oven of 400 de-
grees, util heated through. Cool, Cut
and pare.
3. To cook winter squash cut into
serving sizes and free of seeds and
fibres,
(a) Boil 25 to 30 minutes and serve
buttered.
Or scrape from shell and mash,
(5) Bake pieces of squash in pre-
heated electric oven of 350 degrees
about 50 minutes.
Seasoning for summer squash may
be one of the following: Nutmeg,
cayenne pepper, minced onion, chill
sauce, cheese, hits of cooked bacon,
and brown sugar.
5. Additions for baked squash: Fill
hollow portion with cooked sausage
patties or seasoned lima beans mix-
ed with sour cream and chives,
6. To glaze squash: Pare and par-
boil pieces for 30 mins. Drain,
Place in shallow baking pan, Drizzle
over pieces a glazing syrup of 112
cup ' white sugar, 112 cup brown
sugar, 1j2 cup water and 2 table-
spoons butter, Bake in electric oven
of 350 degrees for 30 minutes, bast-
ing frequently with the syrup,
7. Peeling and seeding summer squash
is optional, Some people believe that
the seeds strengthen the flavour
4,
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Trig WINGHAM ADVANCE,-TIME FAGS S3V
•
colouring. They do not grow as large is quite prolific in these areas.
as the Sugar and Silver Maple, but' The maples can be identified quite
they do grow into a fair shade ir-e. readily by their leaves and buds, and
The wonderful autumn colours that anyone wishing to have some lovely
make the New England States and ;Rod Maples on their grounds shotiId
New Brunswiek a blaze of colour is learn how to identify them and have
largely due to the Red Maple which some transplanted.
orusseis, Q.14
:3 :3
Anne Allan invites you to write to
her in care of The Wingham Advance
Times. Send in your suggestions on
homemaking problems and watch this
column for replies,
—
Autumn Colouring
Of Leaves
while cooking, others Consider the
seeds a nuisance to remove from
the pulp when it is hot.
8. Our preferred method of cooking
squash is in a colander or sieve
over boiling water. We sprinkle a
teaspoon of salt on prepared serv-
ing size pieces. The kettle is cover-
ed as tightly as possible. Since
squash is surprisingly watery, it
will mash as soon as skins can be
he removed—and you can see the
skins partly separate from the pulp
in about 20 minutes. Beat in 1 tab-
lespoon top milk and a pinch of
pepper, then serve.
9, Prepare squash for pie filling the
same as pumpkin.
THE QUESTION BOX.
Mrs. T. IC asks: How do you serve
oyster plant?
Answer To cook oyster plant or .
salsify prepare like • Plunge
into cold water with a little lemon
juice or vinegar in it to prevent die- ,
coloration, Boil Inch-cubed pieces in
salted water until tender. Serve with
a cream sauce.
Mrs. C, B. asks: How can you pre-
vent
!.
a sharp acid flavour in stewed'
green tomatoes?
Answer: Stir the sliced green toma-
toes to be sauted with a few sliced ;
onions in butter or bacon dripping.
Cook tomatoes slowly until tender
then season 2 cups green tomatoes
with 3-4 teaspoon salt, 1-4 teaspoon
paprika and 1-2 teaspoon curry I
powder.
Mrs. T. H. asks: Can you cook tope
of field turnips as cooked greens?
`Answer: It may be a little late in 1,4,1n G the season now unless you pick the; u
small tender leaves from the centre.'
Cook as you do cabbage and serve;
with browned buttered crumbs.
Mrs. H. xr, asks: Can you suggest
a stuffing for green peppers that can
be tossed together in 'a hurry?
Answer: Blend together canned
corned .beef and condensed tomato
soup to make a stuffing for parboil-
ed sweet peppers. Bake 15 to 20 minu-
tes.
Note: Thank you Mrs. M. for re-
minding us that carrots are good
peeled and grated. Then carrots may
be cooked in a little holing water
12 minutes.
Speer R
Comments on the early colouring
of maple leaves have been noticed in
the local newspapers and the question
has been asked why do some maples
take on autumn tints in late August
and early September?
There are seven native species of
the maple family found in Ontario.
Five reach tree size and the common
names of these arc as follows:
Sugar or Hard Maple, slack Maple,
Red or Swamp Maple, Silver or
White Maple, Manitoba or Box Elder.
The other two native maples are
shrubs that seldom reach a height
of more than fifteen feet, The Nor-
way Maple, an introduced species
from Europe, has been planted ex-
tensively along city streets and on
• private grounds.
The species most common are the
Sugar and Silver Maple. The Black
Maple is comparaitvely rare and the
leaf and general appearance is very
much like the Sugar Maple. The Red
and Silver Maple are mostly found
in swamps, but both will grow on
well-drained soils. The Silver Maple
'has been planted extensively along
town and city streets in Western
Ontario. Red Maples are sometimes
' found on city streets but these were
probably planted accidentally as the
Silver and Red Maple are difficult
to tell apart when the leaves are not
on the tree.
'I he Sugar and the Red Maple are
the species that have a brilliant -
unln colouring. In Ontario. most of
the colouring with the maple in the
woods and along streets are the Sug-
ar Maples as there are perhaps hun-
dreds of Sugar Maples to one Red
Maple. During the latter part of Aug-
ust and early September it will he
noticed that the odd tree along city
and town streets takes on brilliant
colours and there will be swamp
areas and single trees along fenee
rows that also colour early each year.
In most eases, these are Red Maps.
More of these should be plante I
along our streets and around our
farm homes because of their eirly
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