Science of food & cookery

Choose small, tender squash, wash, and split into halves. Hollow out, make a small cavity in the center, and steam in a colander over boiling water until done. Lay the halves in an oiled baking pan, sprinkle with salt, -and spread lightly with vegetable butter. Place a large spoonful'of dressing (pages 133, 134) on each piece, having them well rounded, and bake in a hot oven until slightly browned. Serve plain or with gravy. SCALLOPED SUMMER SQUASH No. 1 2 cups cooked summer squash i tablespoon vegetable butter 1 cup milk I egg 2 cups stale bread Salt Cook the squash in salted water or steam until done, drain well, and mash. Trim off the brown crust from stale white bread, and cut the white part into small dice. Beat the egg, add the milk and a little salt, and pour over the bread, letting it soak 10 minutes. Add the squash and the butter to the soaked bread, mix lightly, and pour into an oiled baking pan. Sprinkle a little cream or butter over the top, and bake until thoroughly done and a nice brown. SCALLOPED SUMMER SQUASH No. 2 . Wash, scrape, and slice summer squash. Steam, or cook in only enough water to make it tender. Drain thoroughly, add enough rich cream sauce to season, and pour into an oiled baking pan. Rub a slice of bread through a colander or strainer over the prepared vegetable, and sprinkle small bits of vegetable butter over the top. Press the crumbs down with the back of a tablespoon so they become moistened, and bake in a good oven to a nice brown. BAKED SUMMER SQUASH Cut summer squash into thick slices, drop into boiling salted water, and cook until done. Drain, and lay in an oiled baking pan. Put a spoonful of cream sauce over each piece, and brown quickly in the oven. VEGETABLE MARROW This vegetable, like melon, cucumber, and pumpkin, belongs to the gourd family. Prepare and cook in the same manner as summer squash. WINTER SQUASH Of the varieties of winter squash, probably one of the best known is the Hubbard. The skin should be so hard that it cannot be punctured with a nail. Break with a hatchet, remove the seeds and the stringy fiber, cut into small blocks, and lay in a baking pan. Sprinkle lightly with salt, brush over each piece with an oiled brush, and bake in a medium oven until tender and a light brown color. Large pieces may be steamed in the shell, and scooped out with a spoon, mashed, and seasoned with a little cream or vegetable butter. SCALLOPED EGGPLANT No. 1 Use i medium large eggplant (2 cups after being cooked). Pare, quarter, and slice Y? inch thick; then drop into boiling salted water, and cook until well done. Drain and mash. Use the same proportions of diced bread, milk, and egg as for scalloped summer squash. Mix and bake the same as for scalloped squash. SCALLOPED EGGPLANT No. 2 Pare the eggplant, and cut into rather small pieces. Add boiling salted water, and let boil until tender; then drain well. Add sufficient cream sauce to season, and pour into an oiled baking pan. Rub a slice of bread through a colander or strainer, over the cooked food, and press the crumbs down with the back of a spoon so as to moisten them. Put small bits of vegetable butter over the top, and bake to a light brown color. BAKED EGGPLANT