Baked Pumpkin

Scoop out inside of pumpkin, cut round hole out of top, and take seeds out. Put in salt, butter, pepper, and sugar, and then replace the top, and bake, using no water, as the pumpkin steams itself. Serve as vegetable. Easy for cooking pies also. Pumpkins may be prepared in any of the ways which apply to squash: baked, boiled, fried, flaked, mashed, etc. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Salsify

This vegetable is usually scraped before cooking, and much care is necessary - soaking and cooking in acidulated water, etc., to keep it from discoloring. A better plan would be to scrub the roots carefully - a vegetable brush is indispensable in cleaning all root vegetables - and cook without scraping; then peel carefully and cut into small pieces before sending to the table. Salsify may be served with butter, and seasonings, but it is better when dressed with a white sauce. It is also served "au gratin." A teaspoonful of lemon juice may be added to the sauce or sprinkled over the cooked salsify, before the sauce is poured over it. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Creamed Salsify Or Oyster Plant

Remove the tops from 2 bunches of salsify, scrape and cut to shape, and put in a bowl of cold water containing some lemon juice, to retain the whiteness. Drain, and put in boiling water, using enough to cover it, and let cook about 3/4 of an hr., salting the water during the last 1/2 hr.'s boiling. Drain, and serve with highly seasoned white or parsley sauce, made with the water in which the salsify was cooked, with the addition of a little cream. - Mrs. Lina C. Jenkins, 6225 In-gleside Ave., Chicago, 111.

Boiled Sauerkraut

Put pork spareribs in boiler, boil slowly 3 hrs. After boiling 1 hr. add sauerkraut, sliced potatoes and boil with the rest about 3/4 of an hr. If the sauerkraut is extremely sour wash before boiling. Ten minutes before taking from stove add a few dumplings. - Mrs. Klug, 25 N. 5th Ave., May-wood, 111.