Boiled Summer Squash or Cymling

Ingredients

• the squash or cymling
• season with butter
• season with pepper
• season with salt

Method

1. 1

   Wash the squash, cut it up if tender, or pare if hard.

2. 2

   Soak in cold water for 15-20 minutes, then boil in salted water until tender.

3. 3

   Drain and mash through a colander, seasoning with butter, pepper, and salt.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 54. The excerpt below is the record exactly as published.

season with pepper, and serve. They may be fried without the egg or flour. PARSNIP CAKES. Scrape, wash, boil, and mash the parsnips. When cold, season with salt and pepper and, flouring your hands, form into cakes ; roll in flour and fry in boil- ing drij)ping ; drain dry and serve in a hot dish. BOILED GREEN PEAS. Time, fifteen to twenty-five minutes. The pot in which peas are to be cooked must be clean and free from odor. Shell the peas and soak them in cold water (ice water is preferable) for ten or fifteen minutes, drain, and put them into a pot of boiling salt water ; cover ; boil until tender. When cooked, drain dry ; season with butter, pepper, and salt. If the peas are old and tough, there may be put into the pot with them a small quantity of bicarbonate of soda. It will make the peas tender and freshen their color. A sprig of mint may be boiled with the peas. It should be removed when the peas are drained. If peas are not really in season it is more satisr factory to use canned peas, and French peas are the best. MANUAL FOR ARMY COOKS. 127 BOILED PUMPKIN OR WINTER SQUASH. Wasli, j)are, and cut the pumpkin or squasli into pieces and remove the seeds. Soak it in cold water for two hours, then put it into a pot of l)oiliiig salt water; cover, and boil until tender througTiout. When cooked drain thoroughly and mash it through a colander ; season with butter, pepper, and salt. 11' the pumpkin or squash is too hard to be easily j)ared, it may bo first parboiled. BAKED WINTER SQUASH. Small Hubbard squash is best. SaAV the sqiuish in halves; scrape out soft part and seeds; put the lialves in oven and bake three-fonrths of an hour, or until tender; serve in shell, helping from them. BAKED PUMPKIN OR WINTER SQUASH. Cut the pumpkin or squash into slices and remove the seeds. Put it into a broad, shallow baking pan, with a very little water ; put it in the oven and bake with a gentle heat. It requires a long time to bake, and should be done dry. When baked, season with butter, pei:)per, and salt. The slices may be pared and put into the baking pan in layers. BAKED PUMPKIN. Cut the pumpkin in halves, then quarters ; remove the seeds, but not rind ; place in baking pan with the rind down, and bake in a slow oven until tender when pierced with a fork. When done serve in rind, helj^ing it by spoonfuls, as you would mashed potatoes. BOILED SUMMER SQUASH, OR CYMLING. Wash the squash, or cymling, and if the rind is tender enough to be easily pierced with the finger nail, cut it up without paring, removing the seeds. 128 MANUAL FOR ARMY COOKS. If the rind is hard, pare thinly. Soak it in cold water for fifteen or twenty minntes ; then put it into a pot of boiling salt water; cover, and boil until tender throughout. When cooked, drain thoroughly and mash it through a colander ; season with butter

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