The 1918 Fanny Farmer Cookbook

Squash

Summer squash, which are in market during the summer months, should be young, tender,

and

are

thin skinned. The common varieties are the white round and yellow crook−neck. Some of the

winter varieties appear in market as early as the middle of August; among the most common

Marrow, Turban, and Hubbard. Turban and Hubbard are usually drier than Marrow. Marrow

and Turban have a thin shell, which may be pared off before cooking. Hubbard Squash has a

very hard shell, which must be split in order to separate squash in pieces, and squash then

cooked in the shell. In selecting winter squash, see that it is heavy in proportion to its size.

Boiled Summer Squash

Wash squash and cut in thick slices or quarters. Cook twenty minutes in boiling salted water,

until soft. Turn in a cheese cloth place over a colander, drain, and wring in cheese−cloth.

and season with butter, salt, and pepper.

Mash,

Fried Summer Squash I

Wash, and cut in one−half inch slices. Sprinkle with salt and pepper, dip in crumbs, egg, and

crumbs again, fry in hot fat, and drain.

Fried Summer Squash II

Follow recipe for Fried Eggplant I.

Steamed Winter Squash

Cut in pieces, remove seeds and stringy portion, and pare. Place in a strainer and cook thirty

minutes, or until soft, over boiling water. Mash, and season with butter, salt, and pepper. If

lacking in sweetness, add a small quantity of sugar.

Boiled Winter Squash

Prepare as for Steamed Winter Squash. Cook in boiling salted water, drain, mash, and season.

Unless squash is very dry, it is much better steamed than boiled.

Chapter XIX − VEGETABLES

349