Baked Hubbard Squash

Ingredients

• a Hubbard squash
• a tablespoon of butter
• a tablespoon of sugar
• lightly with salt
• lightly with pepper

Method

1. 1

   Wipe the squash, cut into two-inch pieces, and remove the skin and seeds.

2. 2

   Layer in a buttered dish, seasoning each layer with salt and pepper.

3. 3

   Add butter and sugar on the top layer.

4. 4

   Bake in a hot oven for an hour and serve hot.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 119. The excerpt below is the record exactly as published.

BAKED HUBBARD SQUASH. Wipe a squash with a wet towel, cut it in two-inch pieces, remove the thin outer skin and the seeds, but not the soft pulp in which the seeds are imbedded; put the pieces of squash in layers in a buttered earthen dish, seasoning each layer lightly with salt and pepper; midway of the dish, and on the upper layer of squash, put a tablespoon each of butter and sugar; place the dish in a hot oven and bake the squash for an hour; serve it hot, as a vegetable, in the dish in which it was baked. WINTER SQUASH. Pare it, take out the seeds, cut it in pieces, and steam it till quite soft. When tender, mash it with a little butter, pepper and salt. SUCCOTASH. Ten ears of green corn, one pint of Lima beans, or you can substitute for the latter string or buttered beans (have a third more corn than beans). Cut the corn from the cob and put it into boiling water, stew gently with the beans until tender, using as little water as possible; pour off nearly all the water, stir in a lump of butter, a teaspoon of flour wet with cold water, pepper and salt to taste. Milk may be added if you choose. BAKED STUFFED TOMATOES. Choose large, uniform size ripe tomatoes, remove the stem, and with a sharp knife cut off a slice from the stem end ; take out the core, place the tomatoes in a baking-dish and fill the orifice with bread-crumbs seasoned with butter, salt, pepper, a little sugar, and VEGETABLES. 135 grated onion if liked ; replace the tops and bake in a slow oven. When done remove them very carefully from the baking-dish and arrange on a hot dish; garnish with sprigs of parsley. BROILED TOMATOES. Select three large Florida tomatoes; split each in two, strew a little cracker-crumbs over the cut part, brush a little butter over all, broil over a slow fire and serve with melted butter, salt and pepper. STEWED TOMATOES. In stewing tomatoes, pour away the surplus water, so soon as they begin to boil, and add a small piece of butter, a very little sugar, pepper and salt ; cook about fifteen minutes, when stir in bread-crumbs, if you like them. BOILED TURNIPS MASHED. Peel and lay in cold water, slightly salted, put them in boiling water, and boil gently for an hour and a half, or until tender, Try them with a fork, and when tender, take them up, drain them on a sieve, and either send them to the table whole with melted butter, or mash them in the colander with a wooden spoon ; stirring in a little butter with pepper and salt to taste; serve hot. Setting in the sun after they are cooked, or on a part of the table upon which the sun may happen to shine, will give to turnips a singularly unpleasant taste, and should therefore be avoided. When turnips are very young, it is customary to serve stewed whole in milk. Mutton, either boiled or roasted, should always be accom- panied by turnips. BOILED MACARONI. Put it into boiling water and salt — enough water to cover it, and a tablespoon of salt

Cook this with the app: pantry check, scaling, and the assistant.