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.
THE PUMPKIN.
Description.—When our forefathers came to this country, they found the pumpkin growing in the Indian cornfields, and at once made use of it. Although as food it did not supply what its handsome exterior promised, yet in the absence of other fruits and relishes, of which the exigencies of a new country deprived them, they soon found the pumpkin quite palatable; and the taste, cultivated through necessity, has been handed down through generations, until the pumpkin stewed and baked in pies, has become an established favorite.
RECIPES.
Baked Pumpkin.—Wash the pumpkin well on the outside, divide into quarters if small, into sixths or eighths if large; remove the seeds but not the rind. Bake as directed for squash. Serve in the rind, dishing it out by spoonfuls.