The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-12-02

One OF the most succulent OF
the garden vegetables Ia the
saaush. There are many varieties
grown locally, in fact. all the com
mon varieties may be found here
within reach OF our own market
The best known seems to be the
Hubbard. There are two kinds OF
these, the yellow and the green.
The latter is an excellent bakins
squash. Its shell, when mature. is
hard and the meat within Is dry
and OF a rich golden color. The
yellow squash. on the other hand.
has tender skin and creamicr
meat Il may be baked, but is
much better for pies. Its ccllulose
Is more tender and when rubbed
through colander, very little re-
fuse Is left. There is also a great.
er sugar content In the yellow
Hubbard than In the green,
Other varieties are sweet pota.
TO and banana and the gray squash
All are good TO bake but not SO
good steamed A mature squash
will not be watcry. II is not a
sure test OF the cooking quality OF
the squash TO pierce II with the
thumb nail. The oven has a great
deal to do with the condition and
tacte OF the squash when cooked
II the heat is low or moderate. the
steam which should be dried when
the squash Is cooking, precipitates
In form Of water and the squash
is soggy and tas,eless. A hot oven
should be maintained during fully
half the period of cooking, after
which heat may be lowered until
ready 10 serve. Squash Is like po-
tato. when Il Is cooked Il should
be removed at once from the stove
as long cooking causes Il to sweat.
water soak and break into pieces.
Once the outside skin OF tho
squash Is broken. decay rapidly
sets In and OF course an unsalabie
article as well as a complete loss
Is the result. Just now when liv-
Ing Is expensive and every effort
Is being made to lower the cost OF
food. the price OF squash may BE-
lowered or kept where II is ~ one
would keep In mind that that in
sidious dig OF the public thumb
nail Is one OF the causes OF loss
which the shop keeper has TO d.
vide up among other articles OF
food stuff thus causing an increase
In price which might be avoided.
Along this same line might be
mentioned the abuse OF apples. To
try every apple In the boz n not
only unsanitary for the fellow who
comes after but is another source
OF loss TO the merchant. There is
story current OF an Italian frul,
vendor who daily watched his Gus
toners and various passers-by
pinch and squeeze his wares. At
last he could endure II no long
er. so one day q large sign ap-
peared over his store saying. "If
you must pincha da fruit, pincha
da cocoanut."
Pumpkins, on the other hand,
are good only for pies, although
they may be sliced thin. dipped in
butter and fried as n vegetable.
A dark. rich yellow pumpkin. hard
shelled. and small In size. made its
appearance Just in time for those
delicious pies for Thanksgiving.
These average four pounds and
were sweet and Of an excellent tex
ture and taste. They are family
sized hence a rapid seller. Other
pumpkins are the COW pumpkin
and gray pumpkin. The former. II
not too large, are suitable for pies
but when too large are stringy due
TO the development OF the cellulose.
Tender little turnips planted In
August and tied In bunehes are a
tempting bit for the table. Black
radishes bring a hint Of spring.
time and add a pleasing variety TO
the diet.
Chunk honey. resembling the
old-fashioned honey from the bee
tree. but made from this years
alfalfa crop. will no doubt find its
way into many homes when its
presence Is discovered.
Sunday.
Breakfast-Fried Mush. syrup;