Summer Squash. — Young green squashes must be fresh to
be fit for eating; if they are so, the outside will be crisp when
cut with the nail. Cut them in quarters, and if not very tender,
pare off the outside skin; take the seed and strings from the
inside, and cut the squashes small; then put them into a stew-
pan, with a teaspoonful of salt to a common-sized squash;
pour boiling water on nearly to cover them, cover the stewpan,
and let them boil fast, until they are tender; half an hour is
generally enough; take them from the water into a colander
with a skimmer, press the water from them, then take them on
to a dish, mash them smooth, add a bit of butter✪ Rutabaga and pepper to
taste, put them into a dish and serve.
Winter Squash. — Cut the large yellow or winter squash
small, take off the outside skin and the inside strings and seeds;
then put it into a stewpan, with hot water to cover it; cover
the stewpan for half an hour or longer until they are tender;
take them into a colander with a skimmer, press out the water;
then take them into a dish and mash them perfectly smooth;
add a good bit of butter, and pepper and salt to taste; make it
in a neat form, the same as mashed turnips or potatoes, but do
not brown it; put pepper over in spots, and garnish with sprigs
of > parsley, or celery leaves, if you wish it ornamental.
Sprouts and Greens. — Cabbage sprouts, young beet tops,
and the green leaves of young turnips, or boiled with salt meats,
or in clear water, with a little salt.
Beets. — Winter beets should be put in cold water ovqi
HOUSEHOLD. 179
night to take off the earthy taste which they are apt to have;
before boiling wash them clean, put them into a pot of boiling
water, and boil fast; if not very large, one hour will be sufficient
for them; should they be very large, one hour and a half or two
hours will be required; when done, take them into a pan of cold
water, rub the skins off with the hands, and cut them in thin
slices; put them into a deep dish, strew a little salt and pepper
over, and pour on cold vinegar nearly to cover them; prepare
them an hour before serving, with roasted or fried meat; if to
be served with cold or boiled meat, make a cup of vinegar hot,
put a large tablespoonful of butter to it; add pepper and salt to
taste✪ Beets, and serve hot. Winter beets may be cut in halves or
quarters, and pickled by covering them with cold vinegar.
Beets must be washed, but never cut before boiling, else
they will lose their fine color.
Spinach. — Take off every discolored leaf from the bunches;
put them into a large pan or pail of water, and wash each clus-
ter of leaves separately, shaking it well in the water, otherwise
it will be gritty and sandy; washing it in this way through two
waters, will generally be enough; have a large kettle of water
boiling fast, put in the spinach; cover the pot and let it boil
fast for fifteen minutes, it will sink when done; then take it into
a colander wi)h a skimmer, press the water from it, cut it
small with a knife, press it again, put a good bit of butter and
a little pepper to suit; put it into a deep dish, smooth the sur-
face over, let it rise high in the center, cut a cold boiled egg in
slices and lay them over, serve hot with a cover; or it may be
served on a flat dish; put it neatly on, lay hard boiled and
sliced egg over.✪ Spinach
Page 122 · 5 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Summer Squash. — Young green squashes must be fresh to be fit for eating; if they are so, the outside will be crisp when cut with the nail. Cut them in quarters, and if not very tender, pare off the outside skin; take the seed and strings from the inside, and cut the squashes small; then put them into a stewpan, with a teaspoonful of salt to a common-sized squash; pour boiling water on nearly to cover them, cover the stewpan, and let them boil fast, until they are tender; half an hour is generally enough; take them from the water into a colander with a skimmer, press the water from them, then take them on to a dish, mash them smooth, add a bit of butter and pepper to taste, put them into a dish and serve.
Winter Squash. — Cut the large yellow or winter squash small, take off the outside skin and the inside strings and seeds; then put it into a stewpan, with hot water to cover it; cover the stewpan for half an hour or longer until they are tender; take them into a colander with a skimmer, press out the water; then take them into a dish and mash them perfectly smooth; add a good bit of butter, and pepper and salt to taste; make it in a neat form, the same as mashed turnips or potatoes, but do not brown it; put pepper over in spots, and garnish with sprigs of > parsley, or celery leaves, if you wish it ornamental.
Sprouts and Greens. — Cabbage sprouts, young beet tops, and the green leaves of young turnips, or boiled with salt meats, or in clear water, with a little salt.
Beets. — Winter beets should be put in cold water over
night to take off the earthy taste which they are apt to have; before boiling wash them clean, put them into a pot of boiling water, and boil fast; if not very large, one hour will be sufficient for them; should they be very large, one hour and a half or two hours will be required; when done, take them into a pan of cold water, rub the skins off with the hands, and cut them in thin slices; put them into a deep dish, strew a little salt and pepper over, and pour on cold vinegar nearly to cover them; prepare them an hour before serving, with roasted or fried meat; if to be served with cold or boiled meat, make a cup of vinegar hot, put a large tablespoonful of butter to it; add pepper and salt to taste, and serve hot. Winter beets may be cut in halves or quarters, and pickled by covering them with cold vinegar.
Beets must be washed, but never cut before boiling, else they will lose their fine color.
Spinach. — Take off every discolored leaf from the bunches; put them into a large pan or pail of water, and wash each cluster of leaves separately, shaking it well in the water, otherwise it will be gritty and sandy; washing it in this way through two waters, will generally be enough; have a large kettle of water boiling fast, put in the spinach; cover the pot and let it boil fast for fifteen minutes, it will sink when done; then take it into a colander with a skimmer, press the water from it, cut it small with a knife, press it again, put a good bit of butter and a little pepper to suit; put it into a deep dish, smooth the surface over, let it rise high in the center, cut a cold boiled egg in slices and lay them over, serve hot with a cover; or it may be served on a flat dish; put it neatly on, lay hard boiled and sliced egg over.
Records on this page
Winter SquashRutabagaSummer SquashBeetsSpinach