|
Classic
Cook Books
< last page | next page >
page 188
SQUASHES, OR CYMBLINGS.
The green or summer squash is best when the outside is beginning to turn yellow,
as it is then less watery and insipid than when younger. Wash them, cut them
into pieces, and take out the seeds. Boil them about three-quarters of an hour,
or till quite tender. When done, drain and squeeze them well till you have
pressed out all the water; mash them with a little butter, pepper and salt. Then
put the squash thus prepared into a stew-pan, set it on hot coals, and stir it
very frequently till it becomes dry. Take care not to let it burn.
Summer squash is very nice steamed, then prepared the same as boiled.
BOILED WINTER SQUASH.
This is much finer than the summer squash. It is fit to eat in August, and, in a
dry warm place, can be kept well all winter. The color is a very bright yellow.
Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite
soft, in a very little water. Afterwards drain, squeeze, and press it well; then
mash it with a very little butter, pepper and salt. They will boil in from
twenty to forty minutes.
BAKED WINTER SQUASH.
Cut open the squash, take out the seeds, and without paring cut it up into large
pieces; put the pieces on tines or a dripping-pan, place in a moderately hot
oven, and bake about an hour. When done, peel and mash like mashed potatoes, or
serve the pieces hot on a dish, to be eaten warm with butter like sweet potato
es. It retains its sweetness much better baked this way than when boiled.
VEGETABLE HASH.
Chop rather coarsely the remains of vegetables left from a boiled dinner, such
as cabbage, parsnips, potatoes, etc., sprinkle over them a little pepper; place
in a saucepan or frying-pan over the fire; put in a piece of butter the size of
a hickory nut; when it begins to melt, tip the dish so as to oil the bottom, and
around the sides; then put in the chopped vegetables; pour in a spoonful or two
of hot water from the tea-kettle; cover quickly so as to keep in the steam. When
heated thoroughly take off the cover and stir occasionally until well cooked.
Serve hot. Persons fond of vegetables will relish this dish very much.
SPINACH.
It should be cooked so as to retain its bright-green color, and not sent to
table, as it so often is, of a dull-brown or olive color; to retain its fresh
appearance, do not cover the vessel while it is cooking.
< last page | next page >
Classic
Cook Books
|
