Hubbard or Winter Squash

Scrub, pare and cut the squash into pieces, removing the seeds. Put it into a strainer that will fit into the cooker-pail, placing a rack under it to raise it above the water in the pail. Fill the pail below the strainer with boiling water. Steam the squash directly over the fire for ten minutes, then put it into the cooker for from five to eight hours, depending upon the age of the squash and the amount cooked. A pail of not less than six quarts’ capacity should be used, so that there may be at least three quarts of water under the squash. When tender, mash it through the strainer, or drain it in a cheese cloth, squeezing it as dry as possible. If it is to be served as a vegetable, season it highly with salt and pepper, and add two or three tablespoonfuls of butter to each pint of squash. If it is to be made into pies, omit these ingredients.

Pumpkin

Select a pumpkin with a soft rind, if possible. Prepare and cook it in the same manner as [winter squash]. It may be used as a vegetable or made into pies.

Creamed Turnips

Scrub, pare, and cut turnips into half-inch dice. Cook each pint of prepared turnips with at least one quart of boiling salted water, in the cooker, for from one and one-half to three hours or more. When tender, drain them, reserving enough of the water to make one cupful of [Sauce for Vegetables] for each pint of turnips.

Mashed Turnip

Scrub and pare the turnips and cut them into pieces. Cook each pint of turnip with at least one quart of boiling salted water in the cooker for from one and one-half hours to three hours or more. When tender, drain and mash them in a colander and add to each pint one teaspoonful of salt, one-fourth teaspoonful of pepper, and two tablespoonfuls or more of butter. Serve very hot.

Italian Chestnuts