The squash is pared and sliced and laid in a baking dish alternating with cracker crumbs, seasoned with butter, pepper and salt, until the dish is full, the upper layer being cracker crumbs dotted with butter. Bake three quarters of an hour.
FRIED SUMMER SQUASH.
Cut the squash in thin slices and sprinkle with salt. Let it stand a few minutes, then beat an egg, in which dip the slices. Fry in butter and season with sugar or salt and pepper to taste.
SUMMER SQUASH FRITTERS.
Use three medium sized squashes; pare, cut up and boil tender, drain thoroughly and mash, season with pepper and salt; add one cupful of milk (cream is better), the yolks of two eggs and sufficient sifted flour to make a very stiff batter, or they will be hard to turn; lastly, stir in the beaten whites of the eggs. Fry brown in hot fat.
BAKED WINTER SQUASH.
Cut in small pieces to serve individually, bake with the rind on, scoop out the squash, season it with butter, pepper, salt, a little sugar and cream and replace in shells; an allowance of two or three extra pieces should be made to give filling enough to heap the shells, dust a few bread or cracker crumbs over the top, dot with a bit of butter, bake a nice brown and serve.
BOILED WINTER SQUASH.
Peel and cut into pieces a large squash that will, when cooked fill a half gallon. Steam over hot salted water if possible, if not put it on to boil in as little water as possible. Keep it closely covered and stir frequently. When perfectly soft, drain in colander, press out all of the water, rub the squash through a sieve and return it to the saucepan. Add to it a quarter of a pound of nice butter, one gill of sweet cream and salt and pepper to taste. Stew slowly, stirring frequently until it is as dry as possible. In cold weather serve all vegetables on warmed dishes.
SQUASH BISCUIT.