Cut  the  stems  from  large  green  peppers,  and  re-
move the  center  portion  with  all  the  seeds  without
breaking  the  skin.  Parboil;  then  fill  with  a  poultry
stuffing  or  croquette  mixture  or  any  highly  seasoned


Vegetables.  157

chopped  meat.     Bake  until  the  skins  are  tender,  bast-
ing once  or  twice  with  butter  and  water.
Peppers  Broiled  with  Steak.
Cut  the  peppers  in  quarters,  lengthwise,  remove
seeds,  parboil,  dip  in  melted  butter,  and  broil  with  the
beef.  Or  chop  fine,  and  add  to  a  brown  sauce.
Radishes.
When  too  old  to  serve  raw,  radishes  may  be  pared
and  cooked  like  turnips.
Winter  Squash.
This  may  be  boiled  or  steamed.  Watery  squashes
are  rendered  drier  by  baking  instead  of  boiling.  Cut
them  in  convenient  pieces,  remove  the  seeds  and  fi-
brous portions,  but  leave  the  rind  on.  Put  them  in  a
pan  and  bake  in  a  hot  oven.  When  done  peel  off  any
hard,  dried  portions  and  the  skin.  Mash  and  beat  it
till  fine  and  smooth.  For  one  cup  of  squash  add  one
tablespoon  of  butter,  one-fourth  teaspoon  of  salt,  and
a  few  grains  of  pepper.  Sometimes  a  little  sugar  is
an  improvement.  Heat  again  and  serve  very  hot.
If  more  squash  be  cooked  than  will  be  needed  at  one
meal  do  not  season  it  all,  as  the  portion  left  will  be
better  if  freshly  seasoned  when  served.
Squashes  may  be  cut  in  uniform  pieces  suitable  for
one  portion,  baked,  and  served  in  the  shell.
Summer  Squashes.
These  should  be  young,  fresh,  and  with  tender  skin.
Wash,  and  trim  off  stem  and  skin  if  hard,  and  cut  in
quarters.  Steam  or  cook  in  as  little  water  as  possible.
Put  into  a  strainer  cloth,  mash  thoroughly,  squeeze,


158  Home  Science  Cook  Book.
