Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

WINTER SQUASHES.

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.

RECIPES.

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. Boil until tender, serve in the shell, or scrape out the soft part, mash and serve with two largo tablespoonful of cream to a pint of squash. If preferred, the skins may be removed before baking, and the squash served the same as sweet potato, for which it makes a good substitute.

Steamed Squash.—Prepare the squash, and steam until tender. Mash and season as for baked squash.