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Any of the culinary herbs and spices may be used. Herb vinegars: Heat vinegar in an enamel pan, pour it into a vinegar bottle and add one or several culinary herbs (to taste). Do not let the vinegar boil. Let the mixture set for two weeks before using. Any type of vinegar may be used, depending on personal preference. The following recipes were given to the Cooperative Extension Service by the late Mrs. Florence Williamson.
Squash Puff 3 cups mashed butternut squash 1/4 cup milk 3 tablespoons brown sugar 1/2 teaspoon ground nutmeg 1/2 teaspoon dried thyme in cheese cloth precooked with squash, or 1 tablespoon fresh thyme 1 tablespoon margarine 2 eggs beaten In a bowl mix all ingredients well. Turn into buttered casserole and bake in 350 degree preheated oven approximately 30 minutes or until flecked with brown on top. Will serve 6. Is especially good with poultry or pork. Chicken Pie 3-1/2 to 4 pound fryer Water to cover while cooking Two 4 inch sprigs fresh rosemary or 1 teaspoon dried rosemary in cheesecloth bag Sauce: 2 to 3 tablespoons margarine 3 tablespoons flour 1-1/2 cups chicken broth 1-1/2 cups skim milk Seasonings: 2 tablespoons fresh parsley 1 tablespoon minced chives or on
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