Scalloped Summer Squash No. 2

Ingredients

• summer squash
• enough rich cream sauce to season
• a slice of bread
• small bits of vegetable butter

Method

1. 1

   Wash, scrape, and slice summer squash.

2. 2

   Steam, or cook in only enough water to make it tender.

3. 3

   Drain thoroughly, add enough rich cream sauce to season, and pour into an oiled baking pan.

4. 4

   Rub a slice of bread through a colander or strainer over the prepared vegetable, and sprinkle small bits of vegetable butter over the top.

5. 5

   Press the crumbs down with the back of a tablespoon so they become moistened, and bake in a good oven to a nice brown.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 98. The excerpt below is the record exactly as published.

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 pre- pared vegetable, and sprinkle small bits of vegetable butter

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