Steamed Squash

Ingredients

• squash
• 1 teaspoonful of butter
• 1/4 teaspoonful of salt
• 1/2 teaspoonful of pepper
• 1 tablespoonful of cream

Method

1. 1

   Steam or boil squash cut into small pieces.

2. 2

   Drain and dry.

3. 3

   Mash and put through a sieve or ricer.

4. 4

   Add butter, salt, pepper, and cream.

5. 5

   Beat until light and fluffy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 87. The excerpt below is the record exactly as published.

l^ teaspoonful of pepper. When thor- oughly mixed, pour on i/4 cupful of vinegar and l^ cupful of the liquor from canned beans or the liquid in which fresh beans were cooked. Add 1 teaspoonful of sugar and boil. Stir in 2 cupfuls of canned or cooked string beans and serve while hot. Buttered Asparagus Cut off the lower parts of the stalks as far down as they snap. Wash and cook in boiling salted w^ater 20 minutes or until the asparagus is tender. Drain and spread with butter, using li/^ tablespoonfuls of butter to every cupful of asparagus. Buttered Spinach Eemove the roots, pick over and wash the spinach, making certain that all the sand is removed. Place in a saucepan and let the spinach cook in its own juices 25 minutes, or if there is not sufficient juice for this purpose, add a small amount of water. Cook until all the water or liquid has evaporated and then season with salt, pepper and butter. Buttered spinach is made attrac- tive by garnishing with slices of hard cooked eggs. Buttered Peas Drain canned or stewed peas and season with salt, pepper and butter. Creamed Potatoes Boil or steam the potatoes until tender. Cool and cut in dice. Melt some butter in a saucepan and place the potatoes in this. Toss until the cubes are coated thoroughly with the butter. Then pour over a white sauce made by thickening milk with flour, using 2 tablespoonfuls of flour to every cupful of milk and 1 cupful of milk to the same amount of potatoes. Add salt and pepper to taste. VEGETABLES 183 Stuffed Green Peppers Cut off the stem end of large green peppers and parboil 10 minutes in boiling water. Drain, cool and stuff with creamed potatoes. Sprinkle bread crumbs over the top and brown in the oven 15 minutes. Turnips Delicious Select young turnips, pare and boil whole in meat stock until tender. Drain and save the stock. Place the turnips in a buttered casserole, sprinkle with sugar, salt, nutmeg and dots of butter. Boil down stock and pour into the casserole. Bake until the turnips are slightly browned. Sweet Potatoes en Casserole 5 large sweet potatoes 3 tablespoonfuls butter 4 ripe apples % cupful brown sugar 1^2 teaspoonfuls salt % cupful hot water Boil the sweet potatoes until tender. Cool and remove the skins. Cut in thin slices. Slice the ripe apples thinly, after paring and removing the cores, and arrange alternate layers of the apples and sweet potatoes in a buttered casserole. Sprinkle every layer Avith brown sugar, salt and dots of butter. After adding the last layer, which should be of potatoes, add the hot water and bake in a hot oven until the apples are cooked and the top is neatly browned. French Fried Potatoes Pare the potatoes, cut them in halves lengthwise, and then in pieces like the section of an orange. Let stand in cold water an hour or longer, th^n dry on a soft cloth. Fry in hot fat until a rich straw color on both sides and tender throughout. Drain on soft paper, sprinkle with salt and serve at once. The fat is hot enough to use when a small cube of bread browns in it in 20 seconds. Beets in Sour Sauce 12 small beets % tablespoonful cornstarch % cupful sugar % cupful vinegar 2 tablespoonfuls butter 184 THE FARM COOK AND EULE BOOK Wash beets and cook in boiling water until soft or use canned beets. Remove skins and cut beets in small cubes. Mix sugar and cornstarch, add vinegar and boil 5 minutes. Pour over beets and let stand on the back of the stove 30 minutes. Just before serving add the butter. Stuffed Cabbage Select a medium-sized head of cabbage and wash thoroughly. Separate the leaves and remove the center. Fasten into shape or tie in a piece of cheesecloth and steam or simmer until tender. Fill the center with cooked hamburg balls and surround with tomato sauce. Bessie's Potatoes 8 medium-sized potatoes 2 tablespoonfuls hot water 2 onions V2 teaspoonful salt 4 tablespoonfuls butter ^ teaspoonful pepper Wash, pare and quarter the potatoes. Make an incision in each potato and fill with onion. Put in a baking pan and pour the water and butter mixture over them. Cook in a hot oven, basting frequently. Creamed Onions 8 medium-sized onions 2 tablespoonfuls butter 1% tablespoonfuls flour 1 cupful milk % teaspoonful salt % teaspoonful pepper Peel the onions and put in a pan, covering them with salted boiling water. Boil 5 minutes, drain and again cover with boiling water. Cook until soft, drain and break into small pieces. Add to a sauce made by melting the butter in a small pan and adding the flour, salt and pepper, stirring the mixture until it is thoroughly blended. The milk is poured in gradually, having been scalded previously, and the mixture is stirred constantly. Beat until smooth and glossy and serve at once. Escalloped Tomatoes 3 cupfuls canned tomatoes 1 teaspoonful salt 1 tablespoonful onion juice % teaspoonful pepper 1 cupful bread crumbs 2 tablespoonfuls butter Cover the bottom of a buttered baking dish with a layer of tomato, then add salt, butter and cover with buttered bread VEGETABLES 185 crumbs. Eepeat until all the ingredients are used, having the top layer of bread crumbs. Bake in a hot oven until brown or about 15 minutes. Glazed Carrots 6 medium-sized carrots 4 tablespoonfuls butter 4 tablespoonfuls sugar Wash and scrape 3 medium-sized carrots; cook in boiling salted water, allowing 1 teaspoonful of salt to 4 cupfuls of water and using a small amount of liquid and a covered utensil in order that the natural flavor be retained. When cooked, drain and cut in slices. For the glaze melt the butter in a frying pan, add the sugar and when it is melted, toss the cooked carrots in it until slightly browned and glazed. Steamed Squash Steam or boil squash cut in small pieces. Drain and dry. Mash and put through a sieve or ricer. To every cupful of squash add 1 teaspoonful of butter, 14 teaspoonful of salt, % teaspoonful of pepper and 1 tablespoonful of cream

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