Winter Squash

Ingredients

• winter squash
• a good bit of butter
• pepper to taste
• salt to taste

Method

1. 1

   Cut winter squash, boil in water until tender.

2. 2

   Drain, mash, and mix with butter, salt, and pepper.

3. 3

   Serve in a neat form.

As published

This recipe was extracted from The housekeeper's companion (1883), page 120. The excerpt below is the record exactly as published.

pepper to taste. Celery is excellent prepared in the same way. Potato Fritters. — Mash and rub through a colander six good boiled potatoes; add a little salt, two tablespoonfuls of flour, one egg and the yolks of two others; beat the reserved whites to a stiff froth and stir it into the other ingredients, after they are well mixed; have ready a spider of hot lard, and drop by the spoonful, and boil as other fritters. This is a delicious breakfast dish. Mashed Potatoes. — Potatoes are not good for mashing until they are full grown; peel them and lay them in water for an hour or more before boiling, for mashing. Old potatoes, when unfit for plain boiling, may be served mashed; cut out all imperfections, take off all the skin and lay them in cold water for one hour or more; then put them into a dinner pot or stewpan, with a teaspoonful of salt, cover the stewpan and let them boil for half an hour unless they are large, when three-quarters of an hour will be required; when they are done, take them up with a skimmer into a wooden bowl or tray, and mash them fine with a potato-beetle; melt a piece of butter the size of a large egg into half a pint of hot milk, mix it with the mashed potatoes until it is thoroughly incorpor- ated, and a smooth mass; then put it in a deep dish, smooth the top over, and mark it neatly with a knife; put pepper over and serve. The quantity of milk used must be in proportion to the quantity of potatoes. Mashed potatoes may be heaped on a flat dish; make it in a crown or pineapple; stick a sprig of green celery or parsley in the top; or, first brown it before the fire or in an oven. Mashed potatoes may be made a highly ornamental dish; after HOUSEHOLD. 177 shaping it as taste may direct, trim the edge of the plate with a wreath of green celery leaves or parsley; or first brown the outside before the fire or in an oven. Hashed Potatoes. — Peel and chop some cold boilen potatoes, put them into a stewpan with a very little milk or water to moisten them, put to them a small bit of butter and pepper and salt to taste, cover the stewpan close, and set it over a gentle fire for ten or fifteen minutes; stir them once oi iwice whilst cooking. Serve hot for breakfast. Sweet, or Carolina Potatoes. — The best sweet potatoes .j.re from the Southern States; those raised in New Jersey are aot nearly as sweet as those from the South. The best manner of serving sweet potatoes is roasted or baked. To Bake Sweet Potatoes. — Wash them perfectly clean, wipe them dry, and bake in a quick oven, according to their size — half an hour for quite small-sized, three-quarters for larger, and a full hour for the largest. Let the oven have a good heat, and do not open it unless it is necessary to turn them, until they are done. Roasted Sweet Potatoes. — Having washed them clean and wiped them dry, roast them on a hot hearth as directed for common potatoes, or put them in a Dutch oven, or tin reflector. Roasted or baked potatoes should not be cut, but broken open and eaten from the skin, as from a shell. To Boil Sweet Potatoes. — Wash them perfectly clean, put them into a pot or stewpan, and pour boiling water over to cover them; cover the pot close, and boil for half an hour, or more if the potatoes are large; try them with a fork; when done, strain off the water, take otf the skins, and serve. Cold sweet potatoes may be cut in slices across or length- wise, and fried or broiled as common potatoes; or they may be cut in half and served cold. Sweet potatoes are made pie of, the same as pumpkin pie. Young Turnips. — Cut off the greei^ leaves of new turnips, leaving an inch or more of the stalk; pare them, and trim them neatly, put them into a pot of boiling water, with a teaspoonful of salt; cover the pot, and let them boil fast for half an hour 12 178 HOUSEHOLD. or until perfectly tender; put butter and pepper over, and serve hot. Or serve with drawn butter over. RuTA Baga — Or large winter turnip, may be cut in quar- ters or slices, and boiled with meat, and served with a little butter and pepper over; or boil in water with a little salt; take off the thick outside rind, and cut them in quarters and slices, and boil them for half an hour or more, until they are soft; then drain off the water and mash them fine, add a bit of but- ter and pepper to taste, work them smooth, then put them into a covered dish, smooth the upper surface over, and mark it with a knife-blade in flutes, meeting in the centre, or make it in a pyramid or pineapple, and serve. Summer Squash. — Young green squashes must be fresh to be fit for eating; if they are so, the outside will be crisp when cut with the nail. Cut them in quarters, and if not very tender, pare off the outside skin; take the seed and strings from the inside, and cut the squashes small; then put them into a stew- pan, with a teaspoonful of salt to a common-sized squash; pour boiling water on nearly to cover them, cover the stewpan, and let them boil fast, until they are tender; half an hour is generally enough; take them from the water into a colander with a skimmer, press the water from them, then take them on to a dish, mash them smooth, add a bit of butter and pepper to taste, put them into a dish and serve. Winter Squash. — Cut the large yellow or winter squash small, take off the outside skin and the inside strings and seeds; then put it into a stewpan, with hot water to cover it; cover the stewpan for half an hour or longer until they are tender; take them into a colander with a skimmer, press out the water; then take them into a dish and mash them perfectly smooth; add a good bit of butter, and pepper and salt to taste

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