Squash, Baked

Ingredients

• half a cupful of milk
• two eggs
• pepper to taste
• salt to taste
• butter to taste

Method

1. 1

   Boil squash until soft, drain water.

2. 2

   Season with pepper, salt, and butter.

3. 3

   Beat eggs and mix with milk.

4. 4

   Combine with squash and bake quickly in a hot oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 489. The excerpt below is the record exactly as published.

Squash, Baked. — Boil until soft enough to mash with a spoon; drain off all the water carefully; season with pepper, salt, and butter to taste. Beat two eggs till light ; stir into them half a cupful of milk ; mix all well together. Put into a dish and bake quickly in a hot oven. Squash, Boiled. — Peel the squash, free it from seed, cut it into six or eight pieces, and put them into boil- ing water ; let them boil gently till tender. Lift them up carefully with a slice, put them on toast, pour melted butter or white sauce over them, and serve. Another way : — Put the squash whole, without skinning, into boiling water. Let it boil until tender. Take it up, halve, pare, and seed it ; lay the halves on toast, with the hollow part uppermost, and fill them with rich melted butter. Another way : — Pare and seed the squash, divide it into quarters, and the quarters into halves. Trim them neatly. Rub the inside of a sauce- pan with butter. Lay the pieces of squash in it, and sprinkle over them a little pepper, salt, grated nutmeg, and pounded sugar. Pour upon them half a pint of veal stock, and boil gently till tender. Lift them upon a dish; add to the gravy the juice of half a lemon and a little piece of butter; pour it over the squash, and serve. If liked, the squash may be stewed in milk instead of gravy, and may be seasoned with pepper, salt, and pounded mace. Time to boil, ten to twenty minutes, if boiled in slices ; if boiled whole, longer, ac- cording to size. Squash Cakes. — Two cupfuls of boiled squash mashed and rubbed through a colander, three eggs, beat- en light, two table-spoonfuls of cream, one table - spoonful of melted butter, about two table - spoonfuls of flour. Beat the eggs into the squash, then, slowly, the cream, the melted butter, salt to taste

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