Deviled Squash

Ingredients

• 4 crooked-necked squash (medium sized)
• salt to taste
• pepper to taste
• butter
• bread crumbs
• 1 boiled egg
• 1 teaspoonful, minced finely.

Method

1. 1

   Wash and cut squash in halves lengthwise.

2. 2

   Boil in salted water just until tender—no longer.

3. 3

   Drain, and let cool enough to handle.

4. 4

   Scoop out centers and cut off the necks, using them with the scooped centers.

5. 5

   Add bread crumbs, boiled egg and other seasonings.

6. 6

   Pile lightly in squash shell, top with bits of butter and bake in greased pan until golden brown.

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 6. The excerpt below is the record exactly as published.

DEVILED SQUASH (Original) 4 crooked-necked squash (me- salt and pepper to taste dium sized) butter mcupmorra little more) bread onion (use according to your crumbs family’s taste) I use about % 1 boiled egg teaspoonful, minced finely. Wash and cut squash in halves lengthwise. Boil in salted water .just until tender—no longer. Drain, and let cool enough to handle. Scoop out centers and cut off the necks, using them with the scooped centers. Add bread crumbs, boiled egg and other seasonings. Pile lightly in squash shell, top with bits of butter and bake in greased pan until golden brown. Mrs. M. B. Corriher, Corriher Grange ITALIAN SPAGHETTI etl: ground beef IStSPASale 4 medium or 2 large onions % tsp. black pepper . 3 cups cooked tomatoes 1 small clove garlic (if desired) Cook onions in shortening until transparent—add beef and cook until brown, but not dry. Add tomatoes and seasoning, cover and simmer for one hour. Cook spaghetti until tender and blanch. Pour sauce over spaghetti and serve. Serves six (6). Mrs. F'. J. Barber, Hester Grange BAKED CORN Pe CUpseCcorTn 1 teaspoon salt 2 cups milk 3 tablespoons butter 2 eggs Add slightly beaten eggs, salt, butter and milk to corn, turn into buttered baking dish until firm about 25 minutes. Ethel Reich, Clemmons Grange STUFFED BELL PEPPERS 6 green peppers 1 teaspoon melted fat 1 large onion 1% teaspoon pepper 1 teaspoon salt % cup bread crumbs 1% cup milk Select broad peppers that will stand on end. Cut top from each pepper. Remove seeds and parboil 15 minutes. Stuff with filling mixed in order given above. Bake 20 minutes in hot oven basting frequently with water that peppers were parboiled in. Any left-over meat can ‘be added cut in very small pieces and added to filling. Tomatoes and rice make an excellent fill- ing for peppers. ; : eae Mrs. Lawrence Fleming, Hester Grange 13 CREAMED MIXED VEGETABLES 1 cup diced potatoes 1 cup diced carrots 1 cup diced turnips 2 cups finely chopped cabbage 2 tablespoons melted butter 5 tablespoons flour 1 cup milk % cup of onion 1% teaspoons salt Cook potatoes, carrots, turnips in a little water (about 2 cups) until al- most tender. Add cabbage allowing five minutes for cooking. Prepare a sauce of the melted butter, flour, salt, and milk. Cook until thickened and stir into vegetables. Cook a few minutes longer, until the desired consis- tency, and serve. Ethel Reich, Clemmons Grange ESCALLOPED SPINACH 1 qt. cooked spinach 1 cup grated cheese 2 cups medium thick white sauce season with salt and black pep- per to taste Put in greased baking dish in layers. Sprinkle top with bread crumbs and bake in slow oven until cheese is melted. Mrs. Albert Corpening, Mills River Grange ESCALLOPED SALSIFY Serape and cut into rounds enough salisfy to make three cups, boil un- til tender. Make a thin white sauce, 2 cups, put half the salisfy in the bottom of a baking dish, pour over one half the white sauce and sprinkle with bread crumbs, add the remainder of the salisfy, then white sauce and lastly cover with bread crumbs and dot with butter, bake for 20 minutes in a moderate oven. Mrs. J. I. Wagoner, McLeansville Grange CARROT HONEY 1 qt. grated raw carrot 4 lemons, juice 2 lemons, grated rind 4 cups sugar Mix ingredients well, heat slowly and simmer the mixture until thick and clear. Pack into clean jars and seal at once. Serve with cold meat. Mrs. Tom Ferguson, Ferguson Grange e ESCALLOPED TOMATOES 1 pint can of tomatoes % Cup sugar : 2 cups bread crumbs 3 tablespoons melted butter Mix tomatoes and sugar. Put alternate layers of bread crumbs and tomatoes in buttered baking dish. Pour over it the melted butter and cook in moderate oven 15 minutes. Mrs. Harry B. Caldwell, Summerfield Grange. HARVARD BEETS 3 cups cooked diced beets 1% tsp. cornstarch (fresh or canned) % cup water 8 tbsp. sugar % Cc. vinegar 2 tbsp. butter Mix sugar and cornstarch add vinegar and water and boil five minutes. Add the drained beets cut in dice. Let stand at least one-half hour before serving. Just before serving drain off sauce add butter and heat to boiling point. Pour over beets and serve hot. Mrs. J. H. L. Miller, Pleasant Garden Grange. 14 COCOANUT CANDIED POTATOES 6 medium sized sweet potatoes 1 cup milk 1 cup sugar % cup cocoanut milk 1 egg % teaspoon cinnamon 1 cup grated cocoanut __ Boil or bake ‘potatoes, peel and cut lengthwise. Place layers in baking dish, sprinkle with cocoanut, then alternate layers of potato and cocoanut. Over the dish pour a sauce made of milk, cocoanut milk, sugar, spices and beaten egg. Bake in hot oven 20 to 25 minutes. Mrs. B. J. Idol, Kernersville Grange. CANNING STRING BEANS 3 gal. beans cut ToC. SALE % cup sugar % ¢c. vinegar Place beans in kettle add sugar, salt, vinegar and enough water to cover, boil 1 hr. Pack in hot sterilized jars at once. When opened to eat pour liquid off beans, rinse and cook as usual. Beans canned this way stay firmer, holds flavor and color better than any way I know. Mrs. B. M. Casper, Yost Grange STUFFED BELL PEPPERS 4% pints of chopped cabbage (1 2 tablespoons celery seed medium sized head) 3 tablespoons white mustard seed 2 dozen bell peppers, green % cup salt Thoroughiy mix cabbage, mustard, celery seeds and salt. Let stand two hours. Squeeze dry in bag. Cut tops from peppers, remove seeds. Stuff pep- pers with cabbage, replace tops, place peppers in stone jar put an old plate over the peppers to keep them under the vinegar, pour on gallon of boiling spicd vinegar over them, set away in cool place. ; Mrs. Tom Gowan, Plesaant Garden Grange. SALADS AND DRESSINGS WHIPPED CREAM SALAD 1 large can sliced pineapple 4 Bananas 1 large can white cherries 1 pt. cream 1 pt. can pears 1 pt. Mayonnaise 3 pkg. Jello (Lime) Heat juice from cherries and pineapple add 1c. hot water and pour over Jello. When dissolved add diced fruit and stir in mayonnaise and cream which has been whipped. Pour into molds and allow to conjeal. This also makes a delicious frozen salad, just place in trays and allow to freeze without stirring. Garnish with a cherry or small amount of colored mayonnaise. Serves 40 people. Mrs. J. B. Haney, Stem Grange. PINEAPPLE-CHEESE SALAD 2 cups pineapple 1 cup grated cheese Tiss SOU 2 tbsp. green pepper 2 tbsps. gelatin 2 tbsps. pimento % cwp cold water 1 cup whipping cream 4 tbl. sp. lemon juice Heat pineapple, add salt, stir until dissolved. Soak gelatin in cold water, then melt in hot pineapple with salt. Cool, and when it begins to thicken, add lemon juice, grated cheese, green pepper and pimento, and finally fold into the whipped cream—mold; then garnish with tomato slices and cucumbers. Serve with mayonnaise and lettuce leaves. Serves 8 to 10. Edith Freguson, Ferguson Grange. 15 WALDORF SALAD 1 bunch of celery 2 dozen apples 1 pint of English walnuts Cut in cubes. Add little salt and enough mayonnaise to stick together. Ruth Yarborough, Old Town Grange. DRESSING FOR COLD SLAW 2 egg yolks Pepper and salt to taste

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