Stewed Squash

Ingredients

• a young, tender squash
• two tablespoonfuls of butter
• half a cup of cream
• salt to taste
• pepper to taste
• the whites of four eggs

Method

1. 1

   Peel and cut squash, boil until tender.

2. 2

   Drain and mash, then return to saucepan with butter, cream, and seasonings.

3. 3

   Stir until dry.

4. 4

   For a souffle, add beaten egg whites and bake.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 58. The excerpt below is the record exactly as published.

STEWED SQUASH. Peel a young, tender squash. Cut it in small pieces and take out the seeds and boil in boiling salted water until tender. Drain it and mash with a wooden spoon. Return it to the saucepan with two tablespoonfuls of butter, half a cup of cream, a palatable seasoning of salt and pepper. Cook this and stir constantly until the squash is dry. Serve hot. For a souffle add the whites of four eggs beaten very stiff. Stir together lightly and bake twenty minutes. The Complete Cook Book. 125 CORNED BEEF AND CABBAGE. Select a nice thick piece of corned beef from the round, weighing five or six pounds. Wash it in cold water and put it in a large pot over the fire with cold water enough to cover it three or four inches. When it reaches boiling point set the pot where it will simmer three hours. When the scum rises skim it off. Then put in the pot a firm head of white cabbage, red pod pepper and salt to taste, with small piece of side meat. Boil until the cabbage is tender, and if necessary add more water. STRING BEANS. Wash young, tender beans in cold water; break off the top and bottom carefully and string or pare both sides. Throw them into boiling water with a piece of butter. When partly done add one teaspoonful of salt. Boil rapidly until tender, or from thirty to forty min- utes. Drain, and season with butter, salt, and cream. In the South they cook string beans with enough fat side meat to grease and season them. GRANDMOTHER'S STUFFED CABBAGE. Select a firm, heavy cabbage, remove the outside leaves, cut a thick slice from the root end and hollow out a good-sized hole in the cabbage. Take a pound of sausage meat, add to it a beaten egg, half a cup of milk, one tablespoonful of flour, salt and red pepper to taste

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