Get a tender fresh squash. If the rind be very tender do not pare it. Cut up the squash and steam for one hour; then rub it through a colander into a saucepan. Place the saucepan on the fire, and to each pint of the strained squash add one tablespoonful of butter and one teaspoonful of salt. Cook for five minutes, and serve hot.
Fried Egg Plant.
1 small egg plant.
1 egg.
1 teaspoonful of salt.
Dry crumbs.
Fat for frying.
Pare the egg plant and cut it in slices about half an inch thick. Season with the salt. Beat the egg in a soup plate, and dip a slice of egg plant in it, covering every part of it; then dip the slice in fine dry crumbs. Continue this until all the egg plant is breaded. Have the frying fat three or four inches deep, and when it is so hot that blue smoke rises from the centre put two slices of the vegetable in, and cook for about three minutes. Take up and drain on brown paper; then serve.
Boiled Macaroni.
Macaroni varies as to the time it will take to cook. Half an hour is the usual time, but it often requires forty-five minutes. Break it into pieces two or three inches long, and drop it into a saucepan of boiling water. Boil rapidly until tender, having the saucepan uncovered. When it has been cooking for fifteen minutes, add a teaspoonful of salt for every two ounces of macaroni. When done turn it into a colander to drain; then put it into a hot dish, and pour half a pint of sauce over it. The sauce may be cream, Béchamel, tomato, or brown sauce. A little grated cheese may be added to the cream sauce, if that be the kind used. Serve at once.