Stuffed Squash au Gratin

Ingredients

• three or four summer squashes
• a small squash, steamed whole until tender
• a beaten egg
• half a cup of scalded cream
• two or three tablespoonfuls of butter
• half a teaspoonful or more of salt
• a dash of pepper
• cracker crumbs
• melted butter

Method

1. 1

   Boil and mash squashes, mix with beaten egg, cream, butter, salt, and pepper.

2. 2

   Fill the squash shell, top with cracker crumbs mixed with melted butter, and bake for about twenty minutes.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 347. The excerpt below is the record exactly as published.

STUFFED SQUASH AU GRATIN. Peel, wash and boil tender three or four summer squashes. Have ready a small squash, steamed whole until tender. With a small biscuit cutter, score scallops near the top of the squash, to remove a piece from the top. Through this opening take out the seeds to leave a perfect shell. Mash the boiled squashes and add a beaten tgg mixed with half a cup of scalded cream, two or three tablespoonfuls of butter, half a teaspoonful or more of salt and a dash of pepper; mix thoroughly and turn into the squash shell, set in an au gratin dish. Spread cracker crumbs, mixed with melted butter

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