Stuffed Squash

Ingredients

• Select six squash of uniform size
• a quarter of a pound of fresh mushrooms
• a third of their bulk of crumbs
• half an onion
• fried lightly in butter
• salt and pepper
• salt and pepper

Method

1. 1

   Peel the squash and cut in halves crosswise.

2. 2

   Scoop out the seeds and fill the cavities with a stuffing made of mushrooms, onion, crumbs, salt, and pepper.

3. 3

   Replace the halves and tie together; place in a covered pudding dish with a little hot water and bake for half an hour.

4. 4

   Serve with cream sauce.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 35. The excerpt below is the record exactly as published.

Select six squash of uniform size ; peel them and cut in halves crosswise. Scoop out the seeds and fill the cavities with a stuffing made of a quarter of a pound of fresh mush- rooms, peeled, chopped coarsely and fried lightly in butter; then mixed with a third of their bulk of crumbs, salt and pepper. Replace the halves and tie together ; place in a covered pudding dish with a little hot water and bake for half an hour. Serve with cream sauce. 234. STRING BEANS— SPANISH Remove strings and tips from a pound of young string beans and cut up one or two green chile peppers, a sliced onion and two ripe tomatoes peeled. Fry the onion and peppers in two tablespoons of butter until slightly colored ; add the tomatoes and beans and cover with water. Season with salt and simmer for an hour. Add a little water for gravy, and thicken with a little brown roux (No. 138). 235. SUBRICS OF SPLIT PEAS Boil a cup of green split peas with a slice of salt pork, or ham, and half an onion

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