Cooked Squash

Ingredients

• The small crookneck summer squash is the best.
• add butter
• add salt
• add pepper

Method

1. 1

   Cut the squash apart and take out the seeds.

2. 2

   Lay the pieces in cold water.

3. 3

   Squash is best steamed.

4. 4

   Set the steamer over a kettle of boiling water.

5. 5

   Cook until tender, which will be from 0.5 to 0.75 hours for the softer squashes.

6. 6

   When done, put in a saucepan, mash fine and smooth, add butter, salt and pepper to taste, and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 108. The excerpt below is the record exactly as published.

The small crookneck summer squash is the best. All kinds are cooked the same way. Cut the squash apart and take out the seeds. The crookneck does not require peeling. Lay the pieces in cold water. Squash is best steamed. Set the steamer over a kettle of boiling water. Cook until tender, which will be from one-half to three-quarters of an hour for the softer squashes. When done, put in a saucepan, mash fine and smooth, add butter, salt and pepper to taste, and serve very hot. BAKED SQUASH Cut a winter squash in two down its length. Take out the seeds and filaments and set the halves in a dripping-pan. Put water in the pan and cover the squash, and in a moderate oven bake from an hour and a half to two hours. A quarter of an hour before the squash is done take from the oven, empty the water from the pan, and sprinkle salt and spread butter round the upper or pulp portion of the two halves. Set back in the oven to brown, and serve, setting the halves on a platter and dipping the squash from its own shell. SQUASH IN THE SHELL Select a well-shaped cymling, cut a thick slice from the stem end and scoop out seeds and fibre. Fill up with force- meat and breadcrumbs highly seasoned. Stand in a shallow baking-pan in a larger pan of boiling water. Bake four or five hours. Garnish with fried sausages. [See illustration, Plate XX.] SQUASH CAKES This is an excellent way to utilize squash left from a meal. Put it through a colander or sieve. Mix in half as much fine VEGETABLES— MISCELLANEOUS 195 bread rolled or crumbed as you have squash. Season to your taste with salt, pepper, butter and a dash of onion- juice. It is a good proportion to allow about a tablespoon of butter to two cups of the mashed squash. Mix all together and form into cakes or croquettes. Have upon a plate a raw egg, or the white of an egg whipped with a tablespoon of cold water. Also have rolled cracker or bread crumbs. Dip the squash cakes in the egg, then in the crumbs, and fry in hot fat until brown. RAW TOMATOES Take firm, ripe, good-sized tomatoes. Have a pan in which is boiling water. Put a fork into the tomato, turn it over and over a moment in the boiling water. With a small sharp knife peel off the skin. Scoop out the piece above the core, and cut off any rough pieces, so that the tomato may be smooth. Continue to peel one at a time until you have the number required. Lay on an earthen plate, and set on the ice in the morning. By evening they will be firm and refreshing. Serve whole, with French dressing. If you pre- fer them sliced, cut them half an hour before the meal, and cut thin strips of green pepper and lay between them. The flavor is very nice. BAKED RIPE TOMATOES Select good-sized, smooth tomatoes. Wash in cold water, and wipe dry. Cut out the core, and any rough places on top and lay in a pudding dish. In place of the core, put quite a teaspoon of salt, one teaspoon of sugar, nearly a teaspoon of butter, and pepper to taste. A large tomato would require a heaping teaspoon of sugar. Fill the space between the toma- toes with breadcrumbs. Sprinkle over them salt and pepper. Set the dish in a moderately hot oven. Put a pan of water in the oven above it. Bake steadily one hour and a quarter. When done (and do not let them burn at all), set them aside to cool a short time before putting on the table. 196 THE HOME COOK BOOK BAKED RIPE TOMATOES WITH CORN Select smooth, fine, large tomatoes. Wash them in cold water, and wipe dry. Take out the cores. Sprinkle bread- crumbs in the bottom of a shallow pudding dish, and season them with pepper and salt

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