Ingredients
- a pint of squash
- two large tablespoonfuls of cream to a pint of squash
Directions
The winter squash and pumpkin are allied in nature to the •summer squash.
Preparation and Cooking. — Select squashes of a firm texture, wash, break in pieces with a hatchet if hard-shell, or if the shell is soft, divide with a knife ; remove all seeds, and boil, stew, steam, or bake, as preferred.
To boil or steam, from thirty minutes to one hour's time will be needed ; to bake, one to two hours.
Baked Squash. — The hard-shell varieties are best for baking. Wash, divide, and lay, shells downward, on the top grate of the oven, or place in a shallow baking dish with a little boiling water. Bake until tender, serve in the shell, or scrape out the soft part, mash and serve with two large tablespoonfuls of cream to a pint of squash. If preferred, the skins may be removed before baking, and the squash served the same as sweet po- tato, for which it makes a good substitute.
Steamed Squash. — Prepare the squash, and steam until tender. Mash and season as for baked squash.