Summer Squash

Ingredients

• The white scalloped ones
• a spoonful of good butter
• pepper
• salt
• some bread cut in small pieces

Method

1. 1

   Wash and cut the squash in moderately small pieces.

2. 2

   Boil in clear water until tender enough to mash.

3. 3

   Drain, then put a spoonful of good butter in a skillet.

4. 4

   When hot, add the bread and stir until brown, then add the squash.

5. 5

   Mash and mix well together, and season with pepper and salt.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 326. The excerpt below is the record exactly as published.

SUMMER SQUASH. The white scalloped ones are the best. Take them before the rhine or seeds become hard. Wash and cut in moderately small pieces. Boil in clear water until tender enough to mash. Then place in a colander and drain. Have ready some bread cut in small pieces (not crumbled). Now put a spoonful of good butter in a skillet. When hot put in the bread and stir until brown, then add the squash. Mash and mix well together, and season with pepper and salt

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