The round squashes may be cooked whole, but the long ones must be cut in two or three pieces, according to the size of the vessel they are to be cooked in.
Stew them in as little water as possible, till they are soft. Take them out, drain, and press them as dry as you can. Then put them in a stew-pan, add butter, pepper and salt to the taste. Add some cream if you have it.
Heat them very hot and serve them.
OCHRAS.
178. Wash them, cut them in half, season with pepper and salt; fry them in butter till of a light brown. They must be fried slowly.
CARROTS.
179. Scrape and wash them. Boil them in a little water, with salt to taste. When they are soft dish them, and pour over melted butter, or drawn butter.
TURNIPS.
180. They should be boiled in as little water as possible. Season the water with salt just to taste. When they begin to lose their sweetness, late in the season, add a little sugar, which greatly improves their flavor.
When soft, take them up and mash them with a little pepper, salt, butter, and cream, if you have it.