Scalloped Squash

A squash that is not as good cooked in other ways may be used for this dish. Pare and cut into small pieces, boil or steam until just tender, not soft. Arrange in layers in oiled baking dish with salt, a little sugar and if used, a little butter. Pour over a very little milk or (if no butter is used) thin cream, not more than ½-⅔ of a cup for a good sized dish. Bake covered at first, then brown. Sprinkle with chopped parsley before serving. A trifle of ground coriander or anise seed may be used, but the natural flavor of the squash is best.